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果，因为它们几乎没有任何味道，但是它们的果胶含量，所以很容易将它们与另一种浆果混合，制果酱或果冻和蜜饯。

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.

果冻就是你把果汁过滤，用糖使其变稠，然后用明胶或者是果胶，如果是水果果冻，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，苹果酱富含一种叫作果胶的多糖，它们通一些植物中将细胞壁结合一起，包括像苹果和浆果一类的水果。

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

因为与它们变面有关的是果胶这种物质的溶解。

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

用小火能将果胶煮出来从而形果酱。

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

花椰菜泥的优点于它是一种含有大量果胶的蔬菜。

But pectin can dissolve in water.

但是果胶可溶于水。

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

水果会生果胶，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.

而当你对果胶进行加热，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.

而一些水果中，果胶并不只是溶解，它还会被酶分解小块。

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

不同的水果的果胶分子构不同，它们的流程通也不同。

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

所以就像我说的，这里面有很多果胶。

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，微小的红色果实像野生海棠一样不可食用，充满果胶和酸味，使红宝石果冻口感和质地上比商业番石榴果冻优越得多。

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.

你只需要间和一双敏锐的眼睛，新手应该从覆盆子开始，因为覆盆子天然富含果胶，这是一种能帮助果酱凝固的淀粉状凝胶剂。以后再逐步尝试其他水果。

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.

所需的一切就是的红番茄，因为它们含有更水平的天然防腐剂， 并且含有一种叫做果胶的特定酸较少。

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

所以当果胶与焦糖结合，它会产生一种粘稠的焦糖，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、果胶和益生元纤维。

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，所以如果将水果冷藏，果胶溶解程度变低。

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

所以，更多的果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，他拥有一家销售果胶粉的公司，这种粉末用于制作果酱。