"If you're a citrus fan, you likely often end up with peels on your hands. Between the usefulness of citrus peels as garnishes or seasonings and the tastiness of the fruit inside, though, remains a substance we typically throw away: pith. Citrus pith is the white stuff inside the peel, which is safe to eat, but you wouldn't want to, as it's quite bitter. But there is something you can do with it rather than tossing it."
"Pith is a great source of pectin, which is what gives fruit preserves, jams, and jellies their texture. Pectin is a soluble fiber that fruits naturally have to support their cell walls, but some fruits have more than others. Citrus fruits are among these pectin-packed fruits, and are easier fruits to separate the pectin out because it's concentrated in that removable pith."
"You'll need quite a bit of pith to make pectin - about half a pound. Or, depending on the batch size you want, 9 to 18 lemons. You can build up to this by freezing peels as you use the fruit, or wait until you're doing a project that requires a lot of peels, like making your own limoncello. You can also throw lemon seeds into this mix because they also have pectin."
Citrus pith, the bitter white layer inside peels, is edible and rich in pectin, a soluble fiber that gives preserves their texture. Citrus fruits concentrate pectin in the pith, making it easier to extract compared with other fruits. About half a pound of pith (roughly 9 to 18 lemons) is needed for a useful batch; lemon seeds also contain pectin. Collect peels by freezing or saving for large projects. Roughly chop pith, combine with 1½ to 2 cups water and ¼ cup lemon juice, let rest, then bring to a boil and simmer before cooling and straining.
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