Pectin
The reason jam sets instead of syrup. Pectin is the natural gelling agent that turns cooked fruit and sugar into something you can spread on toast.
What It Is
Pectin is a fiber found naturally in fruit skins and cores, and commercial pectin is extracted from citrus peels. This is a low-methyl citrus pectin, which means it can gel with less sugar than standard pectin, and it works with sugar-free or low-sugar recipes where traditional pectin would fail to set.
Low-methyl pectin needs calcium to activate its gelling power, which is why most recipes using it call for a small amount of calcium water alongside the pectin. It is used in jams, jellies, fruit spreads, and marmalades.
What To Do
Follow a recipe written specifically for low-sugar or low-methyl pectin, because the ratios differ from standard pectin and guessing will get you syrup. Most recipes call for dissolving the pectin in a little water before adding it to the fruit, then stirring in the calcium water separately. Start with a tested jam recipe and treat the amounts as exact.
Beyond jam, pectin turns up in homemade gummy candies and fruit jellies where you want a clean, firm set without gelatin. Store it in a sealed container away from moisture and it keeps well for a year.
