- Author: Maureen Ladley, UC Master Food Preserver of Solano/Yolo Counties
Published on: October 13, 2021
![Making strawberry jam with pectin helps preserve the bright color. Photo credit: National Center for Home Food Preservation](https://ucanr.edu/blogs/food/blogfiles/86486small.jpg)
Making strawberry jam with pectin helps preserve the bright color. Photo credit: National Center for Home Food Preservation
If you only have time to read this much: pectin is vegan-friendly.
I was having lunch at an outdoor venue with a lovely vegetarian friend. When we got around to all things canning, I told her how excited I was to try a sugar-free jam recipe using a particular pectin. "I cannot eat jams with pectin. I'm vegetarian," she mentioned. I was shocked. Having a smartphone, I immediately looked up the pectin in question. It's 100% plant-based. I showed her the ingredients, and she was surprised. She thought pectin and gelatin were similar and not vegetarian- or vegan-friendly. If my lovely, smart vegetarian friend was confused by pectin, I suspected others are, too.
Pectin is a thread-like vegetable-based carbohydrate that, when...
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UCANR: Promoting healthy people and communities
Focus Area Tags: Food
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