Pectin is commonly used in marmalades, jams, and jellies because it creates a nice gelatinous texture when cooked at a high temperature with acid and sugar. Make Chef Dominique Ansel's homemade strawberry jam at home.
Fruits that produce a lot of Pectin on their own usually require very little added sugar and p to make jam. (In some cases, these jellies can be made without any sugar at all.) Fruits with less p, on the other hand, frequently require both. However, if you don't want to add an excessive amount of sugar as is common in berry jams you can substitute p without affecting the flavour. P is also used to make tarts with a firm, slightly gelatinous texture, as well as a clear fruit glaze known as nap page. Some medicines contain p as well, but they require far less p than dessert recipes.
Read More:
https://blogger-aware.blogspot.com/2022/07/pectin-used-as-thickener-in-cooking-and.html
Click here for the press release:
https://www.coherentmarketinsights.com/press-release/pectin-market-3803
