| Complex CARBOHYDRATE extracted from apple pulp and citrus rinds that has the capacity to gel. Food processors use pectin as a THICKENING AGENT and stabilizer in candies, syrups and frozen desserts as well as to set jellies, jams and preserves. Available to the home cook in liquid and powder form, pectin not only shortcuts jelly making but also means that nearly everything can be turned into quivery gelées — delicate herb or flower infusions as well as a nearly endless list of fruits and fruit juices. |
