Pectin

Pectin is a wonderful ingredient with incredible versatility. It generally comes from apples and is not thermo-reversible. There is more than one type of pectin.

This gels at very high temperatures (85°C/185°F). It requires an acid and heat to gel. It is used widely in jams and pâte de fruit. It is incorporated into cooked fruit once it reaches a certain temperature or degrees Brix, depending on the fruit being cooked, and it is typically added at the end of the cooking process. The pectin should be combined with a small amount of sugar in order for it not to clump when it is added to a boiling liquid. The sugar helps to evenly disperse the pectin. An acid is added after the pectin has been added in order to form the gel. The acid can be as simple as lemon juice or citric acid.