Pectin from Lemon Seeds?

Posted by Catherine, The Herb Lady on August 28, 2013 at 4:44am

Hi folks,


This intrigued me. Has anyone made their own pectin from lemon seeds alone or in combination with the rinds?

When I've made my jam/preserves from our fruit in the past I opted for not using pectin because I read the flavor was "more" without it, and compared to commercial apricot jam it was - but it was a whole lot looser.


http://www.thekitchn.com/jam-makers-tip-save-lemon-seeds-for-homemade-pectin-194003

http://preservedandpickled.blogspot.com/2011/07/homemade-pectin.html

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Replies

  • grrlscout September 6, 2013 at 11:36am

    I have followed recipes where I was instructed to keep the seeds in a bag in the mix while it simmered, and then take it out, to act as a thickener.

    • Catherine, The Herb Lady > grrlscout September 6, 2013 at 2:26pm

      Grrlscout - do you think the seeds added to the thickening?

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