Without pectin, this would just be strawberry juice.
Pectin is an all-natural thickener usually derived from citrus fruits and apples. It is most widely known for causing jellies and jams to set properly, but pectin is also used to cause candies to gel, cosmetics to firm and is even used in cough drops and some digestive aids. In baking, pectin is used as a stabilizer as it is versatile and does not alter flavor or color. Adding pectin to thicken a sauce or jelly is not difficult.
Instructions
1. Use a reputable recipe from a friend, relative or even an online source. For sweet jams and jellies, a traditional powdered pectin can be used. If you are watching your calorie intake, have sugar-related health problems or are making a savory recipe like pepper or mint jelly, use low sugar or even no sugar pectins. And for those who are nervous about using powders and having them dissolve properly, liquid pectins are available.
2. Prepare your ingredients for cooking. Make sure your produce is cleaned, peeled and cut. Use only fruit or vegetables that are perfectly ripe, since undeveloped fruit contains more pectin and can throw off your final product. Likewise, overripe fruits have less pectin and can make any jam or jelly liquidy.
3. Add with fruit before heating along with sugar (or sugar substitute, depending on your recipe). Liquid pectin should only be added after the mixture is cooked, as the heat can cause it to degrade and later not set properly. If your recipe calls for powdered pectin and you prefer to use liquid, remember that 1 tbsp. of liquid is equal to 2 tsp. powdered, so convert measurements accordingly.
Tags: powdered pectin, , your recipe