Technique Theory: Pectin

The technique for making pectin jelly, like that for producing other jellies, involves cooking sugar syrup to remove water and concentrate the sugar content to the required level. Unlike other hydrocolloids used in jelly making, pectin is cooked together with both the syrup and—when a purée or juice is used—the flavoring. Pectin is somewhat more fickle than other binding agents, and it will not bind if the sugar content and the pH are not correct. Even so, pectin has been used by generations of home cooks to make jellies, jams, and preserves from fresh fruit, usually without the benefit of a refractometer or even a thermometer. The steps to make these spreads are nearly identical to the technique below that is used to make confectionery jellies.