WHAT IS PECTIN?

And how to use it like a professional!! 

Have you ever been boiling apples with sugar on the stove and noticed the mixture begins to gel after a while? This is due to the reaction of pectin found in the apples.

Pectin is a vegan alternative to gelatin and is found in many fruits and citrus peels. Pectin is a polysaccharide that reacts with heat and sugar, making it useful as a thickening agent in recipes. The addition of pectin ensures the shape stability of a product and is commonly used to help the gelling process of jams and jellies. 

To ensure the pectin reacts properly and does not clump up, I recommend mixing the pectin and sugar in a separate bowl before incorporating it into the mixture. The mixture should be at room temperature and not hot when adding the pectin. Once the pectin is added, make sure the mixture does not exceed 60*c or reach a boil, as the pectin will overheat and become useless. 

Please note that if you add pectin to a boiling mixture, it will be ineffective and clump up.