The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.
Pectin is probably most recognizable to home cooks as the ingredient that thickens jellies and jams and gives them that smooth, sticky texture.
Specially developed for jams and marmalades, it will provide a high gel strength, excellent flavor release.
Pectin can also be used to stabilize protein drinks, such as drinking yogurt, and as a fat substitute in baked goods.
Premium quality used to thicken liquids
