Here's when you should and shouldn't use pectin, the suitable substitutes for this thickening agent, and how to make pectin at home using just two ingredients: apples and water. Why cooks use ...

Pectin is a soluble fiber found in fruits and vegetables, especially apples and citrus peels. It’s a strong gelling agent used to thicken jams and jellies. However, studies in humans have not ...

Thicken your soups with vegetables (and fat ... Leeks, with their high levels of fiber and pectin, work particularly well. If you want to make your soup extra silky, make sure to provide a ...

This ability to hold things in place is why pectin is commonly used to thicken jams, jellies, and preserves. The human body cannot digest pectin in its natural form. But an altered form of pectin ...

Pectin is an indigestible soluble fiber which, when combined with water, forms a colloidal system and gels. It has a wide range of uses. It can be found as a gelling, thickening or stabilizing ...

A long simmer on that stove will cause sugared fruit to soften, releasing juices and eventually thickening into glossy, spreadable jam. That’s pectin in action, baby! Pectin is the reason why ...

Linda K., West Palm Beach A. Once you have made the jam, it is not easy to thicken the consistency of the syrupy concoction. Since the taste is fine, as it should be, why not use the product as ...