Wax currants are not a popular berries since they barely have any flavor, but they have very high pectin content and so it's quite easy to mix them with another berry and make jams or jellies and preserves.

蜡醋栗不是一种受欢迎的浆，因们几乎没有任何味道，但是们的胶含量非常高，所以很容易将们另一种浆混合，制成酱或冻和蜜饯。

So jelly is when you take the fruit juice and you strain it, thicken it with sugar and then use either like a gelatin or most likely a pectin if it's a fruit jelly that you would put on a sandwich.

冻就是你把汁过滤，用糖使其变稠，然后用明胶或者是胶，如是水冻，你可以放三明治上。

See, applesauce is full of a polysaccharide called pectin, which normally holds cell walls together in some plants, including fruits like apples and berries.

看，苹酱富含一种胶的多糖，们通常一些植物中将细胞壁结合一起，包括像苹和浆一类的水。

That's because their mealy texture is tied to the breakdown of a substance called pectin.

因们变面有关的是胶这种物质的溶解。

Simmering should get all the pectin out of the giant teabag, which makes the marmalade set.

用小火能将胶煮出来从而形成酱。

Now the beautiful thing about cauliflower in a puree is it's a vegetable with a lot of pectin in it.

花椰菜泥的优点于是一种含有大量胶的蔬菜。

But pectin can dissolve in water.

但是胶可溶于水。

Pectin is a carbohydrate in cell walls that fruit generates as it ripens.

水成熟时会生成胶，这是细胞壁中的一种碳水化合物。

And when you heat up pectin, those polysaccharide molecules start binding to each other and other molecules like water to create a tangled gummy network.

而当你对胶进行加热时，这些多糖分子开始相互结合，而其他分子，如水分子，则开始形成缠结的粘性网状物。

In some fruits, pectin doesn't just dissolve, either—it also gets broken into pieces by enzymes.

而一些水中，胶并不只是溶解，还会被酶分解成小块。

Different kinds have different compounds attached to the pectin molecule, so they often ripen differently.

不同的水的胶分子构成不同，们的成熟流程通常也不同。

So like I said, there's a lot of pectin.

所以就像我说的，这里面有很多胶。

The bushes are as ornamental as ligustrum and the tiny red fruits, as inedible as wild crabapples, as full of pectin and tartness, make a ruby-red jelly much superior in taste and texture to the commercial guava jelly.

灌木丛像女贞子一样具有观赏性，微小的红色实像野生海棠一样不可食用，充满胶和酸味，使红宝石冻口感和质地上比商业番石榴冻优越得多。

You need only time and a watchful eye novices should start with raspberries which are naturally high in pectin a starchy jelling agent that helps the jam set Later.

你只需要时间和一双敏锐的眼睛，新手应该从覆盆子开始，因覆盆子天然富含胶，这是一种能帮助酱凝固的淀粉状凝胶剂。以后再逐步尝试其他水。

All that was required was ripe red tomatoes, which have a higher level of natural preservatives and were lower in a particular acid called pectin.

所需的一切就是成熟的红番茄，因们含有更高水平的天然防腐剂， 并且含有一种做胶的特定酸较少。

So when that pectin combines with the caramel, it creates a really sticky, ooey-gooey caramelization, which is what you want.

所以当胶焦糖结合时，会产生一种非常粘稠的焦糖，这就是你想要的。

We actually ferment the watermelon rinds a little bit, which opens up cellulose and pectin and prebiotic fiber there.

我们实际上会发酵一下西瓜皮，这样可以分解其中的纤维素、胶和益生元纤维。

In general, low temperatures slow down chemical reactions, so if you keep fruit cold, its pectin molecules break down less.

简单来说，低温放慢了化学反应，所以如将水冷藏，胶溶解程度变低。

So, more pectin means a thicker pie filling, which in turns means a pie bottom that’s less soggy.

所以，更多的胶意味着更浓稠的馅料，这反过来又意味着派底不会那么湿软。

At the time, he owned a company that sold pectin, a powder that is used to make jam.

当时，他拥有一家销售胶粉的公司，这种粉末用于制酱。