How to Use Pectin to Thicken Sauces (3 Steps)
Pectin is a naturally occurring substance that is known for its thickening or jelling ability. Pectin can be found in fruit such as apples, grapefruit, lemons, and grapes. Unripe fruit generally yields more pectin than ripe fruit. Pectin can be extracted from unripe fruit by simply boiling the fruit with a small amount of water. This pectin can then be used for canning, baking, and cooking. Local grocery stores also may carry pectin. Pectin works a great natural thickener for many different sauces. Using pectin to thicken a sauce is a relatively easy task.
Things You'll Need
- Sauce recipe
- Liquid pectin
- Water
- Saucepan
Instructions
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Add sauce ingredients to a saucepan, mix the ingredients together, and allow them to cook according to the instructions of the sauce recipe.
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When the sauce is just about done cooking according to the recipe directions, add the liquid pectin, in no larger than teaspoon increments, until the sauce reaches the desired thickness.
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Remove the sauce from heat and let it cool for about 3 or 4 minutes. Evaluate the consistency of the sauce. If it becomes too thick, add a small amount of water to help thin it out.
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