Fruit Preserves

7 – History :
Copyright © Tarek Kakhia. All rights reserved. http://tarek.kakhia.org
Pectin was first isolated and described in 1825 by Henri
Braconnot, though the action of pectin to make jams and marmalades
was known long before. To obtain well set jams from fruits that had
little or only poor quality pectin, pectin - rich fruits or their extracts
were mixed into the recipe.
During industrialization, the makers of fruit preserves soon
turned to producers of apple juice to obtain dried apple pomace that
was cooked to extract pectin.
Later, in the 1920s and 1930s, factories were built that
commercially extracted pectin from dried apple pomace and later
citrus - peel in regions that produced apple juice in both the USA and
in Europe .
At first pectin was sold as a liquid extract, but nowadays pectin
is often used as dried powder that is easier to store and handle than a
liquid .
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