Processed

Citrus

A tier

Citrus pectin is extracted mainly from the white albedo of oranges, lemons, and limes after juice plants have taken the fruit. The peel stream is rich in protopectin; after acid extraction, filtration, and alcohol or salt precipitation it yields a pale powder that can be standardised as high- or low-methoxyl. Many commercial jam pectins are citrus at heart even when the label only says "pectin." Compared with apple-pomace pectin it often gives a slightly clearer gel and a faint citrus-pith dryness rather than a baked-apple warmth. It is the natural match for marmalade, lemon curd stabilisation, and orange-jelly work where you want the fruit's own family on the label. Source and degree of esterification still matter more than the word "citrus" alone—ask for HM or LM as well as peel origin.