A gel composition including a low ester pectin in an amount from about 1.0 to about 2.5 percent by weight of the gel composition, acetic acid in an amount such that the gel composition has a pH from about 2.4 to about 3.5, and having a gel strength from about 5 grains to about 250 grams. A method for making the gel is also disclosed. The method includes dissolving a low ester pectin in an acetic acid solution, heating the mixture to a temperature from about 80° C. to about 100° C., and cooling the mixture.