Pectin is probably most recognizable to home cooks as the ingredient that thickens jellies and jams and gives them that smooth, sticky texture.
It is ideal for making excellent tasting jams, marmalades, chutneys and fruit jellies (pate de fruit). Pectin jellies are also heat resistant so they can be served on hot dishes. Specially developed for jams and marmalades, it will provide a high gel strength, excellent flavor release.
The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
Pectin can also be used to stabilize protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.
Pectin can also be used to stabilize protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.
