Pectin

Used for making jams and jellies, natural pectin’s usefulness has been somewhat limited by its need for a sugary and acidic medium. This is fine for sweet and sour preparations such as those made with fruit, but is severely limiting for savory preparations that don’t share these characteristics. However, there are now available both high-methoxyl pectin and low-methoxyl pectin. High-methoxyl pectin is used at a very low concentration for thickening or gelling preparations under acidic conditions (low pH). It can be used for sweet or savory preparations, provided they have the requisite acidity. Low-methoxyl pectin, which also can be used in very small concentrations, doesn’t require the acidic ingredients or sugar needed by traditional pectin, and can be used for making low-sugar jams and jellies as well as savory gels.