What is pectin?
Pectin is a “gum” found naturally in fruits that causes jelly to gel. Tart apples, crab apples, sour plums, Concord grapes, quinces, gooseberries, red currants and cranberries are especially high in pectin. Apricots, blueberries, cherries, peaches, pineapple, rhubarb and strawberries are low in pectin. Underripe fruit has more pectin than fully ripe fruit. Jellies and jams made without added pectin should use 1/4 underripe fruit. Many recipes call for the addition of pectin. Pectin is available commercially either in powdered or liquid form. These two forms are not interchangeable, so use the type specified in the recipe. Powdered pectin is mixed with the unheated fruit or juice. Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. When making jellies or jams with added pectin, use fully-ripe fruit. Pectin is concentrated in the skins and cores of fruit; that is why some recipes call for those to be included. Commercial pectins may
In cooking, pectin is used as a thickening agent, and could be considered one of the most natural types around. The first pectin available for purchase was derived from apples, which have a high amount of it. There are other fruits that naturally contain this gelling agent, including many plums and pears. The properties of pectin were discovered and identified by the French chemist and pharmacist, Henri Braconnot, and his discovery soon led to many manufacturers making deals with makers of apple juice to obtain the remains of pressed apples (pomace) that were then produced in a liquid form. Pectin is a complex carbohydrate, which is found both in the cell walls of plants, and between the cell walls, helping to regulate the flow of water in between cells and keeping them rigid. You’ll note some plants begin to lose part of this complex carbohydrate as they age. Apples left out too long get soft and mushy as pectin diminishes. When apples are just ripe, they have a firm and crisp texture
Pectin is a “gum” or type of fiber found around and inside plant cell walls and is the main ingredient responsible for formation of a gel in jams and jellies. Because pectin is a soluble fiber, it dissolves or swells when put into water. For example, the skin of an apple contains pectin. Tart apples, cranberries, sour plums, concord grapes, quinces, gooseberries, red currants, and crabapples are also especially high in pectin. Under-ripe fruit has more pectin than fully ripe fruit. When you make jams and jellies without added pectin, one-fourth of the fruit should be under-ripe.
Pectin is a natural soluble fiber extracted from apples and citrus fruits and is commonly used as a thickener in jellies and jams. Click here to read about how pectin removes artery plaque, arthritis pain & stiffness, cholesterol, diabetes, cancer risk; and improves vein, arterial, and connective tissue. What is Quercetin? Quercetin, a highly potent anti-oxidant flavonoid, is extracted from fruits and vegetables. Click here to find references by the JAMA, AMA, Oxford Journals, Biochem Pharmacol, UCLA, and others describing how quercetin kills HeLa cells (cancer cells) and helps the body’s immune system to fight bacterial and viral infections, fungus, allergies (including asthma), kidney and bladder conditions. What is Bromelain? Bromelain is a natural digestive agent, extracted from pineapples, which causes the body to absorb far more vitamins & minerals from ingested nutrients than without it. Bromelain has many other benefits. Click here to read about how bromelain acts as an anti-in
