Pectin, classified as a carbohydrate because it consists of only carbon, hydrogen and oxygen, occurs naturally in the cell walls of fruits. Pectin binds cells in the cell walls together, giving the fruit structure and stiffness. As the fruit ripens, enzymes break down the pectin, allowing the fruit to become softer. Some fruits, such as raspberries and blueberries, contain low amounts of pectin; other fruits are high in pectin.
Apples
More than 2,500 varieties of apples are grown throughout the United States. Apples provide a quick, nutritious snack offering only 80 calories, for a medium apple, with no fat, sodium or cholesterol, according to The University of Illinois Extension. Apples contain high amounts of fiber in the form of pectin. The average apple contains 5 grams of fiber, with about two-thirds of that found in the peel.
Oranges
Oranges, classified as a citrus fruit, contain vitamin C, folic acid, potassium, calcium, vitamin B6, phosphorus, magnesium and other essential vitamins and nutrients. This fat-free, cholesterol-free and sodium-free food provides approximately 3 g of fiber, with 60 to 70 percent of that fiber from pectin, according to information provided by Economos and Clay from the Tufts University School of Nutrition Science and Policy.
Cranberries
Nutritionists label cranberries as one of nature's super fruits because of the powerful nutrients packed into each little fruit. Naturally fat-free with very little sodium, cranberries provide a potent source of antioxidants, which protect cells in the body from damage. Although related to the blueberry, cranberries offer a higher level of pectin, and therefore fiber. The pectin content contributes to the firmness of cranberries. In fact, the best cranberries will bounce, while those that don't bounce indicate an inferior product.
Currants
Currants, available in black or red, closely resemble the grape and are related to the gooseberry. Raw currants provide a good source of dietary fiber, resulting from a high amount of pectin.
Jams and Jellies
Manufacturers of jams and jellies use pectin extracted from the skins and cores of fruit to produce the desired consistency. Normally individual pectin molecules are surrounded by water, helping to hold in the juice of the fruit. In an acidic environment; however, pectin releases the water. When making jams and jellies, adding sugar attracts the water and allows the pectin molecules to link together in a three-dimensional network, according to The Geophysical Institute at the University of Alaska Fairbanks. This structure provides the stiffness to the finished product.
