Tag: Natural thickening

Did you know that all fruits naturally contain pectin, a soluble fiber that acts as a gelling agent, but the concentration varies widely depending on the type and ripeness of the fruit? This natural variation is why some fruits thicken easily into jams and jellies on their own, while others require extra help to set properly.

According to agricultural research, Granny Smith apples have one of the highest natural pectin contents of all common apple varieties, with studies reporting concentrations as high as 1.9%. This makes the tart, green apple a highly prized ingredient for both home cooks and commercial food producers, particularly for achieving a perfect gel in preserves.