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I generally grill my burgers or whatever meat I’m cooking first, and grill the vegetables while the meat rests. Grill the veggies for a few minutes, flipping halfway through. Using homemade pectin will be a bit trickier than Pomona’s Pectin, for two reasons. First, it’s high-methoxyl pectin, so you’ll need to have a proper balance of sugar in whatever you’re attempting to gel. And secondly, the concentration of pectin to water will be unknown, so you will have to experiment some. Add a small quantity and test if it gels; if not, add more.

• This same rupturing and damage to the cell structure is what improves the texture of tougher greens such as Swiss chard and kale.
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• Cooked food and other food that