Pectin is a thickener derived from fruits such as tart apples or citrus. It is used to make jams and jellies as well as some candies.
In order for pectin to gel and thicken a mixture, the recipe must have the proper balance of acids and sugar. Since fruits contain varying amounts of acids and sugar, depending upon their variety, the season, and growing conditions, cooking with pectin can be challenging. If the fruits do not contain enough acid on their own, the recipe will call for a small amount of lemon juice.
Pectin is sold as a powder and as a liquid. These two forms are not interchangeable in a recipe.
- Liquid pectin can be added directly to a fruit purée or juice at room temperature.
- Powered pectin is typically combined with water (about 3/4 cup water for 4 teaspoons powdered pectin) and brought to a boil.
The mixture foams up considerably, so choose a pan with tall sides. Cook it at a rapid boil until there is no more foam.
