How to add pectin to preserves and jams?
Reading time - 4 minutes.
Pectin is an additive that is added to the blanks as a thickening preservative. The most common use of pectin is found in preserves and jams, as it has preservative properties and allows you to add less sugar to the preparation (another popular preservative). In some cases, it is even allowed not to use sugar at all. In addition, pectin gives the jam a thicker structure, which allows even very juicy fruits to thicken without long cooking. Another application is for all different marinades. Tomatoes in jelly, vegetable jelly, etc. - all these jellies are achieved through the use of pectin.
It is easy to use pectin for cooking.
- Before cooking, the amount of pectin should be calculated: For 1 kilogram of berries or fruits, take 500 grams of sugar and 5 grams of pectin. If completely sugar-free, then 12-15 grams of pectin. Much depends on the fruits themselves, as they may contain more or less of their own, natural pectin. For apples and citrus fruits, you can further reduce the sugar rate: take not 500, but 300-400. If pectin is added for a savory snack for the winter, then the proportions are different: 3-4 grams per liter of pouring for liquid jelly, and 5-7 grams per liter of pouring for dense jelly.
- Stir pectin in 2-3 tablespoons of sugar. If sugar is not added, take a glass of syrup / marinade until the pectin is completely dissolved in it.
- Add the pectin mixture to the workpiece and stir to spread the pectin evenly.
Last update Author / Editor - Lydia Ivanova
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