| A 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. |
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