If you have ever eaten any jelly, you have probably eaten pectin. If you have eaten fruit such as apples and quince, you also consumed pectin. You may have seen pectin listed in the ingredients used to make jam, jelly or preserves, whether it was on the jar from the grocery store or a recipe to make it at home. But do you really know what pectin is and why it is in things?

Pectin, according to Wikipedia, is “a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants.” It also informs us that “Pectin is present not only throughout primary cell walls but also in the middle lamella between plant cells where it helps to bind cells together.” So what does that mean to most of us?

Commercial pectin is extracted primarily from citrus fruit and is used as a gelling agent in a wide variety of foods sold commercially. It is usually a whitish or pale tan colored powder and does not have any discernable taste. At home, it is primarily used in jams, jellies, and preserves when they are made from fruits or vegetables that do not naturally contain much pectin. Homemade pectin is usually made from apples or quince, neither of which grows well in New Orleans. Typically, green fruit contain more pectin than ripe fruit, and overripe fruit contains even less than the ripe fruit does.

Many local fruits require the addition of pectin in order to obtain the desirable texture in the jam or jelly, such as Japanese plum, strawberry, mulberry, blueberry, and blackberry. Typically, the pectin is added to the fruit/juice mixture, brought to a boil, and then the sugar is added all at once, before returning the mixture to a boil. (Check recipes for exact instructions!)

After boiling for the designated length of time, the jelly/jam/preserves are then put into sterilized jars and processed in a hot water bath canner for a prescribed length of time (usually 10 minutes in New Orleans’ altitude.) This removes air from the jars and prevents spoilage. In addition to the use of the pectin for texture, and the water bath for the final steps in processing, the fruits usually have some type of acid such as lemon juice or vinegar added, both to deter the growth of bacteria and to ensure that the pectin jells properly. Too much or too little acid will both affect the jelling process in a negative way, as does not following directions for the length of time for boiling the mixture.

These commercially produced packages of pectin have greatly simplified the canning process for making jams and jellies, taking it from a difficult art learned by trial and error and perfected by long practice to a science. Today, if you follow the directions, failure is not likely.

In New Orleans, the best place to find pectin, along with other canning supplies is usually Rouse’s, as they seem to carry the products year round. Most other retailers only carry these supplies sporadically.  Call your favorite store and check, and save gas and time!