Fruit pectin sugar, sometimes known as jam sugar or gelling sugar, contains a substance found in some fruits and vegetables known as pectin. Fruit pectin helps jams, tarts, fruit pies and other recipes set fast and keep a vivid, natural color. Not all fruits have high pectin levels, while some need added acid to activate the pectin. Fruit pectin sugar contains a balance of sugar, pectin and acid.
Pectin
Pectin is a polysaccharide carbohydrate found in many fruits. Pectin itself is not a simple sugar. Instead, pectin keeps cell walls intact in plants. In the body, pectin acts as a form of dietary fiber. The highest pectin concentrations tend to occur in the core and skin of certain fruits. In general, soft fruits such as berries and grapes contain low levels of pectin. Apples, plums, oranges and fruits with acidic peel, pith or core tend to have higher amounts of pectin. Pectin levels decrease in fruit as it ripens.
Pectin Sugar
Pectin fruit sugar contains pectin along with sugar and acid -- usually sucrose and citric acid. Most commercially prepared pectin sugar uses pectins extracted from apple peel or citrus fruit pith. It comes mainly in gel or powdered form, with the latter more common in cooking stores. However, not all pectin sugars suit every recipe. For example, some pectin powders suit jam making, while other forms work better for flans and pie fillings.
Usage
Pectin needs acid and sugar to set in a jelly-like way. Fruit pectin sugar, when mixed with the fruits and juices in a jam or pie mix, starts to set. Heating speeds up the process, but boiling may destroy some of the available pectin. Acidic fruits with high pectin content usually don't need so much fruit pectin sugar to set. For example, bakers can make gooseberries, apple, lemons and loganberries into tarts without pectin sugar if required.
Considerations
Some manufacturers offer low- or no-sugar pectin for a lower-carbohydrate option. These forms are generally known as modified pectins. They may also contain natural gum substances, such as locust gum. Boiling 2 lbs. of pectin-rich fruit such as apples or gooseberries in 1 1/4 pints of water creates a natural alternative to pectin sugar. Strain the leftover liquid after 40 minutes. While it doesn't contain the high sugar levels, the pectin does work to thicken and set jams and preserves.
Member Comments