Pectin is a natural gelling agent found in fruit, which is important when making fruit jams, preserves, jellies, cheeses and butters.
The amount of pectin in a fruit depends on the type of fruit and the ripeness of the fruit. Generally the riper the fruit the lower the pectin level.
If your fruit is low in pectin you can boost the level by:
- using preserving sugar which has added pectin;
- mix with a fruit with a high pectin level;
- add some lemon juice;
- use commercial pectin, available in larger supermarkets.(Certo is a branded natural pectin).
The great website Allotment Vegetable Growing has a chart indicating levels of pectin in various fruits.