How to Make Natural Pectin From Lemons

Updated April 17, 2017

Pectin is a water-soluble carbohydrate that occurs naturally in most ripe fruits and some vegetables. Pectin is used as a thickening or gelling agent in many types of foods, such as jams, fruit sauces, pudding, and yoghurt. Natural pectin can be made in just about any kitchen using grapes, apples or lemons. Lemon pectin has a tangy taste and is great for making sauces. Making lemon pectin is a relatively simple task.

Rinse the lemons under cold running water to remove any chemicals or debris that may have remained after harvesting. Use a sharp knife to cut each lemon into quarters, or 4 chunks. Do not peel the lemons before cutting them into chunks.

Put all of the lemon chunks in a large saucepan. Fill the saucepan with water, just enough to almost cover the lemon chunks. Cover the saucepan with a lid. Cook the lemons and water over medium heat until you see a thick, slimy liquid forming.

Remove the saucepan of lemons from the hob and let them cool for 5 minutes. Place a cheesecloth inside a colander and set the colander over a medium-sized saucepan. Pour the lemon mixture through the colander and into the medium sized saucepan to thoroughly strain it. Use the pectin right away or store it in the refrigerator for up to 1 week.

Things You'll Need

  • 6 lemons
  • Water
  • Knife
  • Large saucepan
  • Lid
  • Cheesecloth
  • Colander
  • Medium saucepan
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About the Author

Shannon Moudry has been a writer for over 15 years. She has written online content for Text Broker, Associated Content, Bright Hub and Demand Studios.