pectin
[ PEHK-tihn ]
Present in various ripe fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams,
JELLies and preserves. The gelatin-like pectin is added to fruits that don't have enough natural pectin to
JELL by themselves. If pectin isn't used, the alternative is to continue cooking the mixture until it's reduced to the desired consistency. Pectin only works properly when mixed with the correct balance of sugar and acid. It's available in two forms-liquid (usually made from apples) and dry (from citrus fruits or apples).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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