Ganga on Nostr: I think it is just salt and acid in the preserved lemons that make the gel as the ...

I think it is just salt and acid in the preserved lemons that make the gel as the skin absorbs some of both. My guess is that pectin needs heat (and sugar I think) to thicken. I am all good with pectin and jam making, but am fascinated by how the gel forms in the lemons as they are cured.