What it does
Two types with different gelling mechanisms. High methoxyl pectin needs both acid and a high sugar level to gel, because the gel forms when water is drawn away from the chains and they associate directly. Low methoxyl pectin gels with calcium instead, which means it works without sugar and is the route to a reduced sugar jam. A third use is quite separate: at low pH, pectin adsorbs onto casein and stops it aggregating, which is how an acidified milk drink stays smooth.
Where it works
Jams, fruit preparations and bake stable fillings. Acidified dairy drinks. Confectionery jellies with a short, clean bite.
Where it does not
High methoxyl pectin will not gel without the sugar and acid it requires, so it cannot simply be moved into a reduced sugar product. Low methoxyl pectin is calcium dependent, with all the variability that implies.
What it interacts with
Sugar, acid and calcium, each decisively depending on type. Casein at low pH.
