Systematic review pectin and post-prandial glucose

The amount of pectin used varies depending on the type of fruit (i.e., citrus fruits are high in pectin, apricots are low in pectin) and also on the ripeness of the fruit (i.e., ripe strawberries have less pectin than underripe strawberries). Adding commercial pectin ensures a sufficient amount of pectin so jams and jellies will set. Before commercial pectin was available, recipes called for a ... ................
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