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In page Pectin:
"The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices.[2] Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.[citation needed]
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