These recipes use High Methylester Pectin or no pectin at all to achieve a firm set with typically equal quantities of sugar and fruit, by weight.
High Methylester Pectin:
Apple pectin and citrus pectin are both types of pectin, which is a type of soluble fiber found in many fruits and vegetables. Pectin is commonly used as a thickening agent in the food industry and is also used as a dietary supplement due to its potential health benefits
When it comes to home preserving, there are some differences between using apple pectin and citrus pectin.
One difference is in the types of fruits that are best suited for each type of pectin. Apple pectin is often used for preserving fruits that are naturally low in pectin, such as strawberries, peaches, and pears. Citrus pectin, on the other hand, is often used for preserving fruits that are naturally high in pectins, such as citrus fruits, quinces, and cranberries.
Another difference is in the cooking process. Apple pectin requires a longer cooking time than citrus pectin, which can affect the texture and flavour of the preserved fruit. This means that when using apple pectin, it is important to cook the fruit for the appropriate amount of time to ensure that it sets properly. Citrus pectin, on the other hand, requires less cooking time and is often used for making jams and jellies that have a softer set.
Finally, there may be differences in the amount of sugar that is required when using apple pectin versus citrus pectin. Some recipes may require more sugar when using apple pectin, as it may not set as well without it. Citrus pectin, on the other hand, may require less sugar, as it can set without as much sugar.