notbob wrote:
> On 2009-05-20, zxcvbob > wrote:
>
>> The crabapples are fresh/frozen, not processed at all. I picked them
>> and threw them in the deepfreeze to make jelly in the winter and then
>> never did.
>
>> ............The pectin in the apples......
>
> This is where I get confused, as I know absolutely zip about canning or
> processing fruit. What "pectin" is in the apples, if they are not
> processed? Are you referring to natural pectin? I don't even know what
> pectin is, so you'll hafta educate me on this one.
>
> nb


yes, natural pectin in the apples. It's a type of soluble fiber; I think
it's a polysaccharide like cellulose. It's the gelling agent for jams
and jellies. In wines it's a bad thing, but probably only a visual flaw.

Bob
--
"Must be jelly 'cuz jam don't shake like that"