is a heterosaccharide derived from the cell wall of plants. Pectins vary in their chain lengths, complexity and the order of each of the monosaccharide units. The characteristic structure of pectin is a linear chain of alpha(1-4)linked D-galacturonic acid that forms the pectin-backbone, a homogalacturonan.
Its gelling, thickening and stabilizing attributes makes is an essential additive in the production of many food products. Traditionally, pectin was primarily used in the production of jams and fruit jellies – industrially as well as domestically and in low as well as high sugar products.
The functional properties of pectins in food systems arise because of their ability to form crosslinked polymer networks that are highly hydrated. The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food.
DIRECTIONS FOR USE
COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. …
COMBINE water and Ball® RealFruit™ Classic Pectin in a small saucepan. …
ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace.
PACK SIZE:It replaces 3-4 boxes of pectin – a great value! Scalable recipe – make from 1-10 jars of jam per batch, up to 22 half-pint jars per package. 3 Tablespoons = 1 box of other pectin brands.