The traditional thickener for fruit jellies, jams and preveserves
Pectin is a white to light brown powder, mainly extracted from apples, plums and in peel and pulp of citrus fruits. It is most commonly used as a food gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets. In addition is is used as a stabilizer in fruit juices and milk drinks. It is an excellent source of dietary fiber. Apples, grapefruit, orange and apricot are known to have high levels of pectin. Generally, 60 - 70 percent of the dietary fiber in citrus fruits is pectin. Other sources of pectin include banana, beets, cabbage, carrots.