Perfectly Preserved Podcast Ep 6 - Pectin

In this episode we dive deep into the world of PECTIN. Why we use it, how we use it, and some of the other thickeners available on the market and their uses.

Pectin is a naturally occurring substance found in apple cores, fruit seeds, citrus pith, and more. It can be added to jams and jellies by using commercially prepared powdered or liquid pectin or by using these natural sources. 

We recommend using the recipe provided on the box for the best results. 

Get powdered pectin (usually added at the beginning of the cooking process) here

Get liquid pectin (usually added at the end of the cooking time) here

Try naturally derived Pomona’s Pectin here.

Pectin works with sugar and citric acid to give your jam and jelly structure, much like gelatin does in animal bodies (do not use gelatin in canning recipes, FYI)

ClearJel is a wonderful, canning safe thickener that is invaluable in canning pie fillings. It isn’t a pectin, but it does a great job of thickening. Do not use regular cornstarch in canning. Get ClearJel here

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