Which carbohydrate, found naturally in the cell walls of fruits like apples and citrus, is responsible for the formation of a firm gel in jelly making?
Pectin
Pectin is a naturally occurring carbohydrate found in the cell walls of fruits, and it is present in especially high amounts in apples and citrus fruits.
When pectin is combined with sugar and acid under the right conditions, it forms a gel network that gives jelly and jam their firm, set texture.
Sugar and acid assist the gelling process but are not themselves responsible for gel formation, and fruit juice is simply the source liquid, not the gelling agent.
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