Pectin is most commonly used in jams, marmalades and fruits preserve as a thickening or gelling agent with rich full flavor. Pectin is also used in confectionery jellies to produce a better gel structure. You are now free to make freezer jam sweetened to your taste. Pectin jellies are also heat resistant so they can be served on hot dishes. Specially developed for jams and marmalades, it will provide high gel strength, excellent flavor release. It is also used to thicken liquids.