I dont buy commercial pectin that is used in jams and jellies. Instead i use lemon seeds.
All citrus seeds are rich in pectin and will thicken any flavour of fruit preserves.
As you may have noticed i use a lot of lemons, they have so much to offer. Juice, peel, pith, flesh and seeds, they can be used in a large variety of sweet and savoury foods.
The seeds can be stored in the freezer for when you need to thicken up your curd, butters or jams. Store them in a small container and just grab as many as needed.
To use the seeds i put them in a small bag that i made out of a piece if net curtain with a draw string and place in your pot or bowl of simmering fruit.
You can also put them into a small piece of cheese cloth and tie with string. I dont like cheesecloth i think it is over rated and way too expensive. A cheep net curtain from a second hand store is a much better option.
When the fruit is done squeeze the bag over the pot, then you can empty and wash for the next use.
If you really want to see pectin at work put several in a small dish with a little water and leave over night, the next day the seeds will have a gel around them. You can use them like this, just drain off the extra water and place in a bag or cloth.
You can also make it from apples and other fruits. The white pith on any under ripe citrus fruit like yellow grapefruit it very high in pectin.
I have not tried making pectin with the pith or any other fruits so when i do ill right up the recipe to share.
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