Pectin is used, among other things, to make jam or jelly. In plants, there is a carbohydrate called protopectin. Protopectin ensures that the cells of the plant stick together. Pectin is especially abundant in hard fruits such as apples, oranges, and plums. In soft fruits such as strawberries, grapes, and cherries, there is very little pectin. Most fruits contain insufficient pectin to give a sufficiently firm jam, which is why jam used to be thickened by long cooking. Nowadays, pectin is added during cooking to give the jam the right thickness more quickly. The jelly is only formed in an acidic environment, which is why citric acid is also added to the jelly or jam.
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