About Pectin

Some fruits contain a lot of pectin and acid, while others do not. Preserves made with fruits low in pectin must have pectin added to enable them to set. Lemon juice is usually used or, alternatively, commercially prepared liquid pectin or pectin sugar which is sugar with pectin added. Sometimes an acid only is added, such as citric or tartaric acid. These do not contain pectin but help to extract the natural pectin present in the fruit. Lemon juice often improves the flavour in any case.