[DOC] [TLE] Science of Cooking: Pectin & Preserves | Exploratorium [PAR] Pectin needs partners, namely acid and sugar, to do the job of gelling properly. ... 
If fruits (such as apricots) aren't sufficiently tart, a recipe will call for added lemon 
juice. ... Some fruits, such as apples, blackberries, grapes, and quince, are rich in 
... Orange (high pectin) and rhubarb jam (low pectin) for instance, blends two... [DOC] [TLE] Pectin: The Natural Thickener for Foods. Tips, Storage, History and ... [PAR] Fruits that are low in Pectin include Apricots, Blueberries, Cherries, Peaches, 
Pears, Raspberries, ... Pectin that doesn't have much added sugar will probably 
still require you to make up for the sugar ... A jelly-like blob should form. .... Only 
the rich could afford spices like pepper, and they wouldn't be putting it on bad 
meat. [DOC] [TLE] Pectin - What it is, how it works, how to use it, the different types if ... [PAR] Pectin is a naturally occurring substance (a polyscaccaride) found in berries, 
apples and other fruit. ... It just helps thicken, allows you to use less sugar and 
less cooking! ... Low-ester pectins need calcium to form a gel, but can do so at 
lower soluble ... Dry, regular pectin, None, Makes jam with a LOT of added sugar 
in it. [DOC] [TLE] Pectin - Wikipedia [PAR] Pectin is a structural heteropolysaccharide contained in the primary cell walls of 
terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot. It 
is produced commercially as a white to light brown powder, mainly extracted from 
citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. 
.... Low-ester pectins need calcium to form a gel, but can do so at lower soluble... [DOC] [TLE] Fiber-Packed Pectin Treats High Cholesterol & Diabetes - Dr. Axe [PAR] The main use for pectin is as a gelling agent, thickening agent and stabilizer in 
food. ... just a regulator  it's a benefit-rich fiber that's water-soluble and helps 
lower ... Pectin can be consumed directly from high-fiber foods like fruits, 
vegetables ... fruits were added to fruits with less pectin, like strawberries and 
gooseberries,... [DOC] [TLE] All About Pectin and Naturally Sweetening your Jam or Jelly - My ... [PAR] Aug 4, 2010 ... Pectin is a natural occurring thickening agent found in fruits and vegetables. ... 
and make sure to add a tablespoon or so of lemon juice if using a low acid fruit. ... 
Cranberries, quinces, green apples, crab apples, blackberries, ... You can also 
do the freezer jelly/jam method with this pectin without having to... [DOC] [TLE] How to Get Fruit Jellies and Jams to Gel - Fine Cooking [PAR] Then you boil until the liquid reaches 220 to 222F, or until it thickens enough to 
fall ... (Another doneness test is to put a small amount of the hot jelly or jam on a 
chilled ... Jams and preserves are less work; you just boil the fruit with sugar until 
the mixture ... You can supplement it with a commercial pectin, or you can add a... [DOC] [TLE] Canning 101: Pectin Verses Clear Jel - Food in Jars [PAR] Mar 15, 2011 ... Clear Jel thickens by creating bonds between the water molecules and the starch 
molecules. ... I always say pectin is what makes a jam or jelly gel. .... OR add 
quince skins since they had the most pectin in them. ... can be used 
interchangeably with ClearJel as a thickening agent? ..... Berry Transfusion [DOC] [TLE] Jams, Jellies, Marmalades & Preserves - Bauman College [PAR] Dec 26, 2012 ... High concentrations of sugar, as with salt, can preserve foods for long periods of 
time, and are traditionally used to thicken and preserve fruit spreads. ... 
Gooseberries ... Low Levels  always needs added acid, pectin, or both. ... While 
pectin is the most commonly used gelling agent for jams and jellies,

Question: Quinces, rich in this thickening substance, can be added when jellying berries low in it
Answer: Pectin