Pectin is a natural fiber found in plants and an ingredient that is often used when making jam.
It is a carbohydrate that lives in the skin and cores of raw fruit, acting as a “glue” that holds cell walls together.
According to the Science of Cooking:
“Pectin has the ability to form a mesh that traps liquid, sets as it cools, and, in the case of jam, cradles suspended pieces of fruit. Pectin needs partners, namely acid and sugar, to do the job of gelling properly.”
Why is Pectin Used for Jam Making?
While raw fruit contains pectin already, pectin is often added to the jam mixture for its various benefits:
- Reduces the cook time – this means that less fruit is boiled off and you get more jam!
- Preserves flavor
- Helps the jam gel faster
- Keeps the jam a vibrant color
Where can you buy Pectin?
Pectin can be found at your local grocery store. It has a short shelf-life so if you have some in the back of your cupboard chances are that you’ll need to buy a new box to have a nice fresh jam.
Which fruits naturally have a lot of Pectin?
- Apples
- Blackberries
- Cranberries
- Currants
- Gooseberries
- Grapes
- Lemons
- Limes
- Oranges
- Grapefruit
- Plums
- Raspberries
- Blackberries
- Cherries