Pectin is a water-soluble carbohydrate that occurs naturally in most ripe fruits and some vegetables. Pectin is used as a thickening or jelling agent in many types of foods, such as jams, fruit sauces, pudding, and yogurt. Natural pectin can be made in just about any kitchen using grapes, apples or lemons. Lemon pectin has a tangy taste and is great for making sauces. Making lemon pectin is a relatively simple task.
Rinse the lemons under cold running water to remove any chemicals or debris that may have remained after harvesting. Use a sharp knife to cut each lemon into quarters, or 4 chunks. Do not peel the lemons before cutting them into chunks.
Put all of the lemon chunks in a large saucepan. Fill the saucepan with water, just enough to almost cover the lemon chunks. Cover the saucepan with a lid. Cook the lemons and water over medium heat until you see a thick, slimy liquid forming.
Remove the saucepan of lemons from the stovetop and let them cool for 5 minutes. Place a cheesecloth inside a colander and set the colander over a medium-sized saucepan. Pour the lemon mixture through the colander and into the medium sized saucepan to thoroughly strain it. Use the pectin right away or store it in the refrigerator for up to 1 week.