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Jam and preserves
All Containers›Shop by use case›Jam and preserves›The set›The pectin is in the parts you were going to throw awayShop all jams and preserves →
The set

The pectin is in the parts you were going to throw away

By Dwight Davis, Founder

Updated

On this page4
The USDA guide notes that using the peels and cores adds pectin to the juice during cooking. The trimmings are not waste with a use found for them afterwards. In a no-added-pectin product they are part of the structure.

What that changes about prep

If the pectin is concentrated in the parts you were about to discard, then preparation is not only cleaning the fruit, it is deciding what to keep. That changes the order of the work and it changes what a bin at the end of the bench is actually for.

It changes the order. If the peel and core are going into the extraction you are not peeling and coring as a separate step and then boiling the flesh; you are cutting the whole fruit up and cooking it. Fruit preparation is on washing, crushing and cutting.

Where it leaves the trimmings you do have

Trimmings have a use and a short window in which to use it. Treating them as a second pan to start immediately rather than something to deal with later is most of the practical difference.

Apple cores and citrus peel are high enough in pectin to be worth keeping in their own right, which is a second product rather than a saving. That is on pectin stock from trimmings.

The limit

This is a help rather than a substitute, and being clear about which prevents building a recipe around something whose strength you cannot measure. Test the set rather than trusting the quantity, every time.

This only helps a product that is relying on the fruit for its pectin. If you are adding commercial pectin the trimmings are back to being trimmings, and keeping them in the pot is adding bitterness for no structural return.

References

United States Department of Agriculture. Complete Guide to Home Canning, Guide 7: Preparing and Canning Jams and Jellies (rev. 07/2015). National Center for Home Food Preservation. nchfp.uga.edu
Written from federal regulation and published extension guidance, not from a laboratory. A standard of identity is a federal floor and your state adds to it. Anything here is a starting point for a conversation with your state department of agriculture, not a determination that you comply.