How to pronounce “pectin” in English

But pectin is actually the fiber that holds up the cell walls of fruits and vegetables.

So pectin is the fiber that holds up the cell walls of fruits and vegetables.

And Pomona's Pectin is cool.

And with that pectin, what you do is you make a solution with the calcium powder.

And when the pectin hits the calcium, sort of spiked fruit, the pectin and the calcium bond and create a set.

I think that pectin creates an unnatural, overly gelatinous texture, and detracts from the fruit.

But chlorophyll also breaks down pectin so your will turn into mush if you use too much baking soda and so on.

Baking soda will dissolve the pectin in the seeds and make it much more softer, so you'll definitely get a mushier texture.

Because if it's got more pectin, it's sturdier.

It's called a low-methoxyl pectin.

And the other one has pectin powder in it that is made from dehydrated lemon and lime peels that have been dehydrated, ground, and sifted.

When you use Pomona's Pectin, it likes to set up a little bit more firmly.

you've broken down that pectin in the cell walls a little bit.

I always make sure to use some pectin, because you're going to need a little pectin boost, because you've sort of stressed the natural pectin

I don't use any artificial pectin.

The way that you create a pectin sack is by using lemons.

One that I particularly like is called Pomona's Pectin.

So you can always tell whether something has a lot of pectin or a little bit of pectin by its physical consistency.

And so instead of needing the sugar to bond with the pectin in order to create a set, when you buy a box of Pomona's

The one thing to know about Pomona's Pectin is simply-- oops, I just lost a-- nobody saw that.

Jam is a whole fruit preserve that can either have additional pectin or not, but is sort of fruit and syrup all together.

So it's ways that you can tell whether something has a lot of pectin or a little bit of pectin is by how it withstands.

Are there any jams with pectin that you do use?

Lemons and apples are two things that naturally hold an enormous amount of pectin.

And you can soak citrus in it and it only attacks a special pectin molecule that's in the outer thing.

And so as that sugars thickens, it's going to bond with the pectin that's natural to the fruit.

And because I'm making a small batch-- you'll notice, I didn't add any pectin to this.

So it's just a good way to tell, does something have a lot of pectin or a little bit of pectin by its, sort of,

So again, you can see how something has more pectin or less pectin dependant on its physical consistency.

So for this preserve, plums have a fair amount of pectin.

And so this is how you can get a really nice consistency for your jam without any additional pectin, because we're making a small batch.

I am not an advocate of pectin.

What you can do in order to naturally firm up a jam or something like that is to create a pectin sack.

So what happens here is that plants, as I said, have crunchy or harder textures, because their cell walls are made of pectin.

But at a certain point, when you pull out too much sugar, it becomes very hard to get it to thicken unless you use a low or no sugar pectin.

And some people think, well, you can't make jam without additional pectin.

And then, we won't have cooked all the sort of starch, all of the structure out of the pectin, by the time the sugars get to 220 degrees.

Now, if you wanted to do this with even less sugar, you would use a low or no sugar pectin like Pomona's Pectin.

And then, once the fruit has softened, you add the pectin powder that has been stirred into your sweetener, whether you're using some honey, or maple syrup, or sugar,

But it's essentially a liquid that has had either added sugar or added sweetener, and often pectin to make it sort of a solid, clear, spreadable

And so then when it defrosts, it releases its liquid, and it's not going to have as much pectin content, because you've sort of bust open--

There's also seeds, ground seeds, psyllium, flax, chia, there's pectin, and there's also gelatin.