Pectin is a natural occurring carbohydrate substance found in some fruits and vegetables, (mostly in the skins and core of raw fruit). This substance is used to thicken jams, jellies and preserves. Certain fruits like quince have so much natural pectin that it does not require anything to thicken it. But other fruits like apples, pears do need something to thicken a mixture for jams, jellies or preserves
Pectin does require sugar and acid in order to thicken. Make sure to follow your recipe and be cautious about substituting one brand or type for another because they do have unique gelling properties. Pectin is available in both liquid and dry forms.
Kraft Foods makes two brands of fruit pectin including SURE-JELL, a dry product, and CERTO a liquid fruit pectin. These products are available in most grocery stores or buy online at Amazon.
It's important to remember that the amount and type of pectin needed will be determined by the type of fruit you are using. Here is a general conversion:
* When in doubt use the type and amount of pectin the recipe calls for or you may likely not get the result you are hoping for. If you are experimenting, start with a small batch so you don't waste a lot of ingredients.
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