More Uses for Pectin

Henri Bracconot was a French pharmacist and scientist. Amongst all of his discoveries, perhaps he is best known for his isolation of the chemical Pectin, which was first, derived from apples and stored in a liquid form. The more commonly used powdered pectin of today contains either a dextrose, (natural sugar found in many fruits) or sucrose (the white water-soluble crystalline, extracted from sugar beets and sugar cane,) and is primarily made from citrus fruits. Certo (made in the US by KRAFT) boasts being made of pure lime pectin. Other major brands like Surejell (also made by KRAFT) are also made of citrus pectin.

Liquid pectin does not usually contain any un-natural sugars as it generally is made from apples that are boiled for a long period of time in order to release the pectin. Liquid pectin is quite easy to make at home and will store in jars, or frozen for 6 months to a year. Most liquid pectin that is available today is a by-product of making apple juice. The pomace, (remains of juiced apples) are used by makers of liquid pectin to extract the chemical. What waste is left after extracting apple juice, and then pectin is taken back to the field to be used as compost. Any remaining nutrients will be tilled back into the earth, thus the cycle of life continues.

Overall, pectin is a beneficial, though not necessary naturally made chemical. Ingestion doesn’t have to occur through a pill, but can come through merely eating fruits and vegetables that have high pectin contents. It is beneficial for sufferers of diarrhea, high LDL cholesterol, Irritable Bowel Syndrome, and the list continues and continues. However you choose to use pectin, if through making jellies and jams, or if taking it for high cholesterol: you are sure to benefit from this amazing natural chemical.