pectin• To be sure of a good set, use preservingsugar with added pectin.• The cellwalls are made up of cellulose and pectin.• Because of their high pectincontent, quincesjell much more quickly than almost any other fruit.• Like pectin, psyllium forms a gel which is not digested or absorbed, thereby increasing the viscosity of the meal.• As tomatoesripen, an enzyme is produced which causes softening by breaking down the pectin in the cell walls.• Or is blueberries, basically what we did was we used blueberry, sugar and, um, pectin.
Originpectin
(1800-1900)Frenchpectine, from Greekpektikos“making liquid thicker”