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 ...

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 ...

Fruits like apples and grapes have high amounts of pectin, enough to thicken a jam on its own. Jams and jellies made with other fruits, however, need the pectin to help reach the right consistency.

you can buy little packets of pectin to help thicken the jam. However, some people don’t like to add the packet pectin because it can often require adding more sugar to balance the flavor.

The pectin chains move closer to form a loose, gel matrix. Fruit preserves thicken into a firmer mesh-like network that embraces the liquid and dissolved sugar as they cool. This gummy-gel matrix ...