** BEST BEFORE 2024-04-26 **
Apple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.
Apple pectin does not contain sugar, allergens or preservatives.
Pectins are the general name of compounds with a carbohydrate structure (polysaccharides, polysaccharides), included in the water-soluble dietary fiber, they can be found in the walls of some plants, e.g. in the peel of apples or citrus, and it is from these fruits that they are most often obtained on an industrial scale, they are commonly used as vegan, natural gelling and thickening substances in food proudkts, especially in fruit preserves and dietary products
Pectins have a gelling effect under strictly defined conditions:
- pectins do not like solutions with high calcium content - they are not suitable, among others for gelling dairy products, yoghurts, cheesecakes or ice cream
- pectins like an acidic environment, they are most active in solutions with a pH of 2.8-4.7 - unlike, for example, agar, which works badly with sour fruit, it is difficult, for example, to gel agar cranberries or citrus
- pectins do not gel in solutions with a high alcohol content;
The gelling properties of pectins start to activate at 80-85 ° C, which means that it should be simmered, stirring occasionally, after reaching the boiling point, the solution can still be boiled if required by the recipe, but this will not increase the strength gel the intensity of gelation only occurs during cooling, it takes up to 24 hours to obtain the final texture at room temperature.
In practice, this means that pectin thickened with pectin, while it is warm in the pot, it will still pour completely, and only after cooling it will reach its target density - so do not be upset, if the frugelin seems thin to you, bring the fruit mass to the boil, bring it to a boil for a short minute- Stir two together so as not to burn the fruit, and then let it cool down.
Pectins are naturally slightly sweet, but do not alter the taste and have no odor
important information - pectins are well soluble in water, but after adding them to the solution they accumulate into lumps of dry powder surrounded by a tightly gelled coating, dissolving such lumps is impossible even with a blender.
Therefore, ALWAYS mix pectin with sugar or erythritol first, and then pour the diluted ones into boiling fruit.
How to use pectins in a low calorie how made jam:
- Use in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)
- The mixture does not require the use of additional thickeners
- Add a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.
- Fill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed
- You can keep your jam prepared for at least a year.
* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually
