Editing Pectin (section)

==History==
Pectin was first isolated and described in 1825 by [[Henri Braconnot]], though the action of pectin to make jams and marmalades was known long before. To obtain well-set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe.{{Citation needed|date = July 2024}}

During the [[Industrial Revolution]], the makers of fruit preserves turned to producers of apple juice to obtain dried apple [[pomace]] that was cooked to extract pectin.  Later, in the 1920s and 1930s, factories were built that commercially extracted pectin from dried apple pomace, and later citrus peel, in regions that produced apple juice in both the US and Europe.{{Citation needed|date = July 2024}}

Pectin was first sold as a liquid extract, but is now most often used as dried powder, which is easier than a liquid to store and handle.<ref name="International Pectin Producers Association">{{cite web | url = http://www.ippa.info | title = International Pectin Producers Association | archive-url = https://web.archive.org/web/20220211200148/https://ippa.info/ | archive-date=11 February 2022 | access-date = 13 June 2007 }}</ref>