I dedicate another article to a substance that is one of the components of making marshmallows.
Pectin

Pectic substances(from other Greek "pektos" - curled, frozen) - polysaccharides formed by residues of mainly galacturonic acid. Present in all terrestrial plants (especially many in fruits) and in some algae. They help maintain turgor in tissues, increase drought resistance of plants, and the stability of vegetables and fruits during storage. Used in the food and pharmaceutical industries as gelling agents. Pectin substances are obtained from apple pomace, sugar beet pulp, etc.
Application
Pectin is a purified polysaccharide obtained by extraction of citrus or apple pulp. Is a gelling agent, stabilizer, thickener, humectant, clarifier, filter aid and encapsulating agent, registered as food additives E440. Pectin is used in the production of sweets, production fruit fillings, confectionery jelly and pastille products, dairy products, desserts, ice cream, combined butter, mayonnaise, ketchup, marmalade, marshmallows, jelly fillings for candies, pastilles, juice drinks, as well as activated carbon.
Solubility
Pectin substances, obtained from various plant sources using a variety of methods, are odorless powders and mucous in taste from light cream to Brown. Citrus pectins are usually lighter than apple pectins. In a humid atmosphere, pectins can absorb up to 20% of water. They dissolve in excess water. Unlike granulated sugar, which immediately after entering the water begins to dissolve, a particle of pectin powder, once in the water, absorbs it like a sponge, increasing in size several times, and only after reaching a certain size begins to dissolve. If the particles of pectin powder come into contact with water close to each other, then, absorbing water and swelling, they stick together, forming one large sticky lump that dissolves extremely slowly in water.
Gelation
Pectin is important for gelling fruits when making preserves, jam, confiture or marmalade. Therefore, it is part of the gelling sugar.
Gelation is a process in which a hot pectin-containing solution, including certain compounds, when cooled, forms a dense body that has its own shape. The long, spiral-shaped pectin molecules in the jelly mass form an evenly distributed three-dimensional network, while binding a large amount of liquid. It is the gelling ability of pectin that has become the determining factor in its widespread use in the confectionery industry.
Additional information
As a substance, pectin was discovered more than 200 years ago. Pectin is very important for stabilizing metabolism, it reduces cholesterol in the body, improves peripheral circulation, as well as intestinal motility. But its most valuable property is that it has the ability to cleanse living organisms of harmful substances. Moreover, this natural “cleaner” works very diligently and effectively, leaving nothing behind; “garbage” and without disturbing the bacteriological balance of the body. Many experts call pectin a health worker human body for its unique ability to remove such harmful substances, such as radioactive elements, toxic metal ions and pesticides. Due to the mass positive properties pectin is widely used in the pharmaceutical industry. And for household use, this substance is specially produced industrially.
Pectin was first isolated from fruit juice. Nowadays, plant raw materials with a high pectin content are used to produce pectin. Currently, four main types of raw materials are processed: pomace, sugar beet pulp, sunflower baskets and citrus peels. The pectin content in these materials is 10-15, 10-20, 15-25 and 20-35%, respectively.
Apple pectins are especially highly valued by manufacturers confectionery products worldwide. And for the dairy and canning industries (production of fruit juices), mainly citrus pectins are used.
For the general consumer, pectin is produced in industrial conditions in 2 forms - liquid and powder. The two forms are not interchangeable in recipes. The rules for mixing products depend on the form of pectin used: powdered pectin is mixed with fresh cold fruit or juice, and liquid pectin added to cooked hot product. Packaged powder pectin has a wider scope of application.
Using it you can prepare: jelly from apples, blackberries, currants, elderberries, grapes, mint, peaches, plums, raspberries, rhubarb and strawberries;
jams from apricots, blackberries, raspberries, blueberries, cherries, currants, figs, gooseberries, grapes, peaches, pears, plums, rhubarb, strawberries;
as well as citrus marmalades.
Advantages of preparing sweet canned food using pectin
Preparing jellies and jams with the addition of pectin takes less time and gives a greater yield of the finished product. Products with pectin have a richer fruity aroma. In addition, during cooking there is no need to check the hot product for the degree and ability of hardening.
Unripe fruits and berries contain more pectin than ripe fruits, so jellies and jams prepared without adding pectin should contain approximately 1/4 of unripe fruits and berries. And when preparing jellies or jams with the addition of pectin, only fully ripened fruits are used.
The largest amount of pectin is concentrated in the peel and core of fruits, which is why in some recipes without pectin it is recommended not to remove them, and in jellies and jams with pectin you will never come across seeds.
Since the products, when preparing canned foods with pectin, are not subjected to heat treatment for a long time, they retain the maximum amount of vitamins and nutrients.
As a rule, when cooking jams with pectin, less sugar is used, so they turn out to be less calorie than jams without pectin.
Basic rules for making jams, jellies and marmalades using pectin
1. Industrial pectin varies in its gelling properties, therefore, in order finished product was homogeneous and good quality, it is necessary to strictly follow the recommendations indicated on that particular package.
2. It is not recommended to use expired industrially produced pectin, as over time its gelling properties disappear.
3. When preparing jelly, jam or marmalade, it is better to take fruits or berries in the volume indicated on the package; an increase in the number of fruits leads to more soft consistency finished product.
4. Jelly or jam made with industrial pectin cannot be overcooked, as long-term exposure high temperatures it loses its gelling properties. Dishes with pectin are cooked quickly and over high heat. To prevent the product from burning, it must be constantly stirred during cooking.
5. You can add 1/2 teaspoon to jelly or jam. butter or margarine, this will significantly reduce the amount of foam during cooking, but at the same time, when long-term storage, this will lead to the loss of the pleasant fruity smell.
6. Jellies and jams made with pectin should not be stored in containers that are too large, as this will soften the product. Such products must be stored in a cool and dry place, this way they better retain their gelling properties.
Tips for canning. Pectin content in berries and fruits
Here is some data indicating the pectin content of the most commonly used fruits and berries. The data is divided into three parts to show which category your favorite fruit and berries belong to, and how to cook it to get jam, jam or jelly.
“A lot” means that during the preparation of this product, you do not need to add pectin or sugar with pectin, since the high content of pectin in this product let it turn to jelly.
“Medium” - when cooking for a long time, you don’t have to add pectin, but if you want to cook less, then add both acid and pectin or partially sugar with pectin.
“Little” - when cooking jam or jelly from these fruits, it is advisable to add sugar with pectin, pure pectin for shorter cooking and preserving some of the color and vitamins. However, be sure to add some acid - lemon juice or citric acid.
A lot of: Sour or unripe berries, Firm blackcurrants, Cranberries, Gooseberries, garden grapes, Cydonia, Hard plums, Citrus fruits WITH skin (medium for the fruit itself), Red currant, Chokeberry, Lingonberry
Average: Ripe apples, Ripe black currants, Tart cherries, Elderberries, Rowan berries, Blueberries, Blackberries, Citrus fruits without skin
Few: Cherries, Nectarines, Peaches, Apricots, Blueberries, Strawberries, Raspberries, Strawberries, Plums, Pears, Figs, Cloudberries

Information taken from the Internet

Marshmallows, marmalade, marshmallows, oriental sweets and other confectionery delicacies... The main gelling substances responsible for their structure and shape are pectin substances, and not gelatin, as is usually believed.

Pectin substances are found in apple and citrus pomace, sugar beet pulp, carrots, apricots, sunflower baskets, as well as in other equally popular plants. At the same time, the largest amount of pectin is concentrated in the peel and core of the fruit.

Products rich in pectin substances:

General characteristics of pectin

The discovery of pectin itself occurred about 200 years ago. The author of the discovery was the French chemist Henri Braconneau, who isolated pectin from plum juice.

However, quite recently, when studying ancient Egyptian manuscripts, experts found in them a mention of a certain “transparent fruit ice, not melting even under the hot sun of Memphis.” Scientists concluded that this was the first mention of jelly made using pectin.

Translated from Greek, pectin translates as “ frozen"(from ancient Greek πηκτός). It is one of the galacturonic acid compounds and is present in almost all higher plants. Fruits and some types of algae are especially rich in it.

Pectin helps plants maintain turgor, drought resistance, and promotes long-term storage.

As for people, for us pectin stabilizes metabolism, lowers cholesterol levels, improves intestinal motility. In addition, it has properties that will be discussed below.

Daily requirement for pectin

Daily norm The use of pectin depends on the goal being pursued. For example, to reduce blood cholesterol, it is enough to consume about 15 grams of pectin per day. If you intend to lose weight, then the amount of pectin consumed should be increased to 25 grams.

It should be noted that 500 grams of fruit contains only 5 grams of pectin. Therefore, you will have to eat from 1.5 to 2.5 kg of fruit daily, or use pectin produced by our food industry.

The need for pectin increases:

in case of poisoning with heavy metals, pesticides and other substances unnecessary to the body;
high level blood sugar;
high cholesterol;
infectious diseases;
overweight;
oncological diseases.

The need for pectin decreases:

Due to the fact that every day we are faced with a huge amount various substances that are not beneficial for our body, then reduce daily norm Nutritionists do not recommend using pectin. Naturally, provided there is no allergic reactions on him, which is extremely rare.

Pectin digestibility

The absorption of pectin in the body does not occur, because its main task is the evacuation of substances harmful to the body. And he copes with it perfectly!

Beneficial properties of pectin and its effect on the body

If pectin gets into gastrointestinal tract, a jelly-like substance is formed in it, which protects the mucous membrane from irritation.

When pectin comes into contact with salts of heavy metals, or with toxins, pectin forms a compound that is insoluble and is excreted from the body without affecting harmful effects on the mucous membrane.

Pectin helps restore normal peristalsis and is effective means from constipation.

It lowers cholesterol and blood glucose levels.

Pectin improves intestinal microflora, destroying pathogenic microorganisms (harmful bacteria and protozoa).

Interaction with other elements

When entering the body, pectin interacts with water. Increasing in size, it inactivates and removes harmful substances from the body.

Signs of excess pectin

Due to the property of pectin not to linger in the body, its excess is not observed in the human body.

Signs of a lack of pectin in the body:

general intoxication of the body;
high concentration bad cholesterol;
overweight;
constipation;
decreased libido;
pallor and sagging skin.

Pectin substances for beauty and health

In cosmetology, vinegar has also earned honor and respect. How much are vinegar wraps worth! Thanks to them, you can even get rid of the disgusting “orange peel”.

contents in different products nutrition

Pectins are substances made from galacturonic acid residues found in fruits, vegetables, and root vegetables. Pectin content was found in seaweed. Getting into digestive tract, the product swells, enveloping the walls of the intestines and stomach, protecting against mechanical and chemical irritants.

Pectin performs the following functions:

— normalizes metabolism;
- reduces the content of “bad” cholesterol in the blood;
- cures gastritis, colitis;
- stimulates peripheral blood circulation;
- regulates intestinal motility;
- relieves pain;
— removes pesticides, heavy metal salts, radionuclides;
- reduces the likelihood of diabetes and cancer;
— adsorbs anabolic steroids, antibiotics, xenobiotics, metabolic products;
— improves skin condition, turgor.

The list confirms the need to consume products containing pectin daily. They are used in the form of nutraceuticals to feed personnel engaged in work involving salts of heavy metals and other harmful agents, which is enshrined in law.

Per share pectin substances fruits account for 0.5 - 12.4%. In terms of pectin content, the first place is occupied by apples, bananas, peaches, cherries, and oranges. Plum and cherry plum are a generous source of gelling substances. When consuming vegetables and fruits containing pectins, the adsorption of putrefactive, pathogenic microbes and waste products occurs. Beneficial microflora develops in the gastrointestinal tract, stopping fermentation processes. This explains the help in the treatment of colitis and intoxication.

Table No. 1: Pectin content in fruits

Fruit:	Content per 100 grams,%:
Apricot	3,9 — 8,6
Quince	5,3 — 9,6
Pear	3,5 — 4,2
Peach	5,0 — 8,9
Plum	3,6 — 5,3
Apple	4,4 — 7,5
Orange	0,6 — 1
Lemon	0,7 — 1,1
Mandarin	0,3 — 1,1

Apples and beet fiber are a source of health and high pectin content

Scroll useful qualities There are endless apples. The main indicator is the content of pectin, an essential substance for health. The percentage of pectin content is especially high in winter varieties of apples - 6.0%, and in beet fiber it can reach 20% - this is a record figure.

High pectin content is found in orange and its zest, beet fiber, lemon, apple, apricot, cabbage, melon, cherry, potato, cucumber, carrot, peach, tangerine, pear, and in a number of berries such as cranberries, gooseberries and currants.

Pectin in berries

A person needs to eat 15 grams of a gelling substance per day, while consuming 1.5 kg of berries or fruits. People with greater weight and diabetics increase the portion to 25 g, as well as those who want to lose weight and detoxify their internal organs.
Fruit jellies and jams are beneficial if sugar is not contraindicated. They contain a lot of gelling substances.

Table No. 1: Content in berries

Berry:	Content per 100 grams,%:
Grape	0,8 — 1,4
Strawberries	3,3 — 7,9
Raspberries	3,2 — 6,7
Red Ribes	5,5 — 12,6
Black currant	5,9 — 10,6
Cherries	1,7 — 3,9
Cherry	4 — 6,7
Watermelon	4,5 — 7
Gooseberry	0,2 — 1,4
Cranberry	0,5 — 1,3
Cherry plum	0,6 — 1,1

Vegetables, like fruits and berries, have their outsiders and winners. Below we provide a table of average content indicators for this useful substance as a percentage per 100 grams. The record holder for the content of low molecular weight pectin is beet fiber - about 20% per 100 grams, and it is for this reason that we have included it in our KLETONIKA fiber complex (details can be found on the page of this site).

Table No. 1: Content in vegetables

Vegetable:	Content per 100 grams,%:
Eggplant	5,2 — 8,7
Carrot	6,0 — 8,0
cucumbers	5,9 — 9,4
Pepper	6,0 — 8,7
Tomatoes	2,0 — 4,1
Sugar beet	7 — 20,0
Pumpkin	2,6 — 9,8
Green pea	2,5 — 5
White cabbage	0,6 — 0,9
Onion	0,4 — 0,7
Radish	10,3 — 11,8

Products containing pectin

Largest quantity valuable substance obtained from beets, apples, and sometimes sunflower baskets. Citrus zest has gelling properties.

In some sweets, pectin is used as a thickener and gelling agent:

Marshmallow
Marmalade
Paste
Fruit and milk jellies
Oriental products - Turkish delight, etc.

People with diabetes mellitus such products are contraindicated.

On store shelves there are products labeled with the additive E-440, which stands for pectin. These are ketchups, mayonnaise, ice cream. It is used as a thickener.

Pectin is a word many have heard, but only those who directly use it in cooking know about the properties of the substance. The history of pectin began at the beginning of the 18th century, when the scientist Vaclin empirically was able to isolate a polysaccharide from fruit juice plant origin- hydratopectin. The substance owes its name - pectin (from Greek, hardening) to another scientist - Braconno, who, while working with the subdisaccharide, noticed that it has gel-forming properties.

The content of the article:
1. Where is pectin found?

Where is pectin found?

You can often see the additive E440 in store-bought jams and preserves. This natural thickener. Like agar-agar, pectin is used in Food Industry for thickening many products. Yogurt, jam, pudding, jelly without a gelling agent would be ordinary fruit syrup. Pectin is also added to the filling of pies, pastries, and some canned food. This allows the products to keep their shape and maintain the desired appearance for a long time.

Useful properties of pectin

At the end of the 19th century, during a period of intensive study of the properties of pectin, scientists found that the substance has a beneficial effect on the human body.

Removes particles of cobalt, mercury, lead and other metals called heavy metals from the body.
Performs a cleansing function, removing toxic compounds of various kinds from the body.
Has a beneficial effect on the mucous membrane of the stomach and intestines.
Reduces the level of bad cholesterol in the blood.
In the course of the research, it turned out that pectin not only can prevent the appearance of stones in gallbladder, but also contributes to the removal of existing ones.
Promotes the process of chelation - removing heavy metals accumulated in joints. Thereby restoring them and helping to cure arthrosis by stimulating the production of synovial fluid.
Reduces the risk of cancer in the intestines.
Useful for diabetics as it lowers glucose levels.
Takes part in metabolism.
Helps eliminate stool disorders (diarrhea).
Reduces the possibility of allergic manifestations in the body.

A special feature of pectin is that the substance is not digested, does not accumulate in the body and does not pass into the fat layer. Passing through the food tract unchanged, pectin absorbs toxins and substances that negatively affect health and removes them naturally, like enterosorbene. This is why eating foods that contain a gelling agent is so important.

Pectin is harmful

It is worth knowing that pectin is useful only with regulated consumption. Products containing pectin are also rich in fiber. The tandem of these substances can not only help the body, but also cause harm.

Discomfort in the intestines, bloating and increased gas formation.
A large number of pectin and fiber in the diet reduces the absorption of microelements in the intestines - zinc, calcium, magnesium, iron.
The effect of medications taken may be reduced due to the sorbing effect of pectin.
Absorption in large doses may cause problems with stool.

What foods contain pectin?

The highest pectin content is found in vegetables and fruits. It is isolated not only from fruits, but also from stems, flowers and leaves.

To fruits and vegetables with high content pectin include:

apples;
sugar beet;
currant;
carrot;
blackberry;
feed watermelon;
citrus peel - tangerine, orange, lime, grapefruit, lemon;
pumpkin;
cranberry;
Rowan;
plum;
quince;
grape;
gooseberry.

overripe apples and blackberries;
elder;
bird cherry;
cherry;
persimmon;
figs;
raspberries.

Products with very little or no gelling agent:

strawberry;
peaches and nectarines;
blueberry;
pomegranate;
apricot;
blueberry;
overripe cherries;
pear.

Pectin can be found in small quantities in sunflower flowers and stems, tobacco and tea leaves, and the bark of coniferous trees.

To thicken the final product, fruits that have little or no pectin are usually combined with vegetables and fruits rich in the substance. It is also possible to use pectin in pure form (home production or purchased).

Medical purpose of pectin (pectins in medicine)

Due to the ability of pectin to gel, it is also used in medicine.

It is possible to replace blood plasma with pectin. In addition, the substance is actively used as a hemostatic drug.
With the help of pectin, blood clotting is increased in hemophilia.
Abroad, doctors use pectin to prevent bleeding of internal organs.
Pectin is used as a radioprotective substance due to its chemical composition. The carboxyl group attracts heavy metal ions and removes them from the body. For better results, pectin is used in tandem with herbal remedies.
According to some studies, it is known that pectin can be used in the treatment of joint diseases, in particular articular tuberculosis and arthritis.
To the complex dietary nutrition for people working for hazardous production, pectin is often added.
Shells honey. drugs - capsules, tablets - are made from pectin.

Cosmetology and pectin

The natural substance is used in the cosmetics industry.

Pectin gives cosmetics the necessary viscosity.
The substance has a calming effect, making it recommended for the treatment of acne and highly oily skin.
Pectin can also be used for sensitive skin. The substance softens and strengthens the dermal layer.
Pectin in cosmetics for hair care gives it shine.
Compounds with polysaccharide help restore skin and slow down aging.
In its pure form, pectin can be used for burns and wounds. It relieves inflammation and accelerates the healing process of the skin.

Pectin - use in cooking

The gelling agent is popular in the food industry. Thanks to pectin, it is possible to preserve not only the structure of the final product, which will not change during transportation.

Pectin instantly gels the product, while pieces of fruit are evenly distributed in the mass.
Pectin is used in making yoghurt. The substance is responsible for the soft structure of the dairy product.
Pectin gives drinks and juices a more pronounced aroma and taste.

You can use pectin at home, when preparing preparations - preserves, jams and other tasty and sweet dishes. Natural polysaccharide can be purchased on store shelves or made independently.

Where to buy pectin, selection rules and product varieties

Pectin can be powdered or liquid. Any of the jelly-forming substances can be purchased either in hypermarkets or in special confectionery shops.

Before purchasing a product, it is recommended to carefully study the composition. Sometimes instead natural pectin for sale synthetic substance with the same properties, but with additional content useful components– artificial sweeteners, dextrose, preservatives (various benzoates).

There are 3 types of gelling substance:

Suitable for dairy products - mousses, jellies, sauces pectinFX His distinctive feature– interaction with foods rich in calcium.
N.H. used for cooking jelly layers and jelly as a main dish, sauces for dessert. This species has the ability to harden and dissolve several times when heated.
Gives viscosity to jam and strong shape to marmalade. yellow pectin. This species cannot be re-dissolved.

Pectin storage

Powdered pectin can be stored for no more than a year, provided that it is kept in sealed packaging in a dry and dark place. Yellow pectin in an open container retains its properties for no more than six months.

The shelf life of homemade liquid pectin is only 7 days when stored in the refrigerator. When frozen, the substance is suitable for no more than six months.

What can you replace pectin with?

There are several substances in nature that have properties similar to pectin.

Agar-agar. Red algae is rich in the substance. It is tasteless, odorless and colorless and is used to make creams, sauces and various desserts.
Carrageen. Contained in Irish moss. Has a pseudo-plastic effect. Used for making ice cream and other dairy sweets.
Gelatin.

Differences between pectin and gelatin

Pectin and gelatin are substances that have the same properties, but completely different origins. Pectin – herbal product(polysaccharide), gelatin is a protein isolated from animal products - beetles, skins, tendons.

The area of use of substances also varies. If pectin is advisable to use for making sweet desserts, then gelatin has wide range uses - icing, mousse, marshmallows and others. Gelatin tends to harden at low and medium temperatures, unlike pectin, which requires exposure to high temperatures. In addition, for pectin to give the desired result, it needs other activating substances. Gelatin does not require this.

How to make pectin from apples at home

Using this method you can prepare powdered apple pectin. Required components:

apple fruits (or raw materials - peel, core) - 2 kg;
drinking water – 240 ml.

How to cook:

Wash apples or raw materials. Dry.
Cut whole apples into medium slices, without removing the seeds or peeling the peel (to prepare pectin from raw materials, skip this step).
For cooking, choose a saucepan or cauldron with a thick bottom. Place apples there, pour in water. Place the container on the stove.
Wait until the mixture is ready to boil and turn down the heat. Simmer for 30 minutes (do not let it boil), stir occasionally with a wooden spoon.
Then turn off the heat and cool the apple mixture.
Take an additional container and a fine sieve (not iron). Place a sieve on a container and pour the apple mixture into it.
Leave for several hours for the juice to drain from the cooked product. It is this juice that will be used for further preparation of pectin.
After all the juice has drained, the dish with the liquid must be placed in the oven (90 degrees). Leave for 5-7 hours.
The liquid should completely evaporate, and a brown powder similar to powdered sugar will form in the bowl.
Place the finished polysaccharide in a glass container and seal it with a lid.

How to make liquid pectin from apples

To prepare pectin in this way, slightly unripe fruits are needed. You can use both whole apples and waste - peels and cores. To collect required amount raw materials, you can pre-freeze apple waste until a residual amount accumulates. You can only use peels from homegrown apples. For the recipe you need:

apple fruits (or raw material waste) – 2 kg;
drinking water – 4 l.

How to cook:

Place apples, pre-washed and cut into slices, or raw material waste into a saucepan.
Pour in water in the amount specified in the recipe.
Boil. Then turn down the heat and simmer for about 60 minutes until the fruits soften.
Remove the mixture from the stove. Cool slightly.
Prepare a container and a colander, or better yet a fine sieve, preferably not metal. If you don’t have a sieve at hand, then place gauze folded in 4 layers on the surface of the colander.
Pour the apple mixture into a sieve and leave for a day to allow the liquid to drain.
The thick mass formed during the straining process is pectin.

You can store the resulting pectin in several ways - pour it into containers and freeze (store for up to six months) or roll it into small glass jars. When choosing storage option 2, you need to boil the pectin mixture, pour it into prepared containers while hot, without adding about a centimeter. Then roll up the lids of the containers and hold each container over a water bath for 8 minutes.

To obtain the required jam consistency, you must use pectin correctly.

The powdery jelly-forming component dissolves in cold or warm water, but its temperature should not exceed 40-45 degrees. Only after this is the mass boiled.
The substance, after dissolution, makes the liquid viscous. Therefore, after mixing the powder and water, you need to immediately stir the pectin, otherwise the lumps will not be completely broken up.
Before mixing with water, it is recommended to mix pectin powder with other bulk products provided in the recipe, for example, sugar.
It is best to mix the ingredients using a hand blender.
For jam, pectin is added in a proportion of 1 part of the substance to 4 parts of fruit or berries, i.e. For 200 g of fruit you need 50 g of powdered pectin.
To prepare jelly, pectin is taken in the same proportion; fruit juice is used as the main ingredient.
Pectin in liquid state put after boiling the main components.

Liquid and powdered pectin give different densities, so in a specific dish you need to put the type of pectin that is indicated in the recipe.

When using pectin from a store, it is recommended to carefully study the instructions for its use before use.

How to prepare pectin video

Autumn is the time for preparations.
And of course, many people now make jams and preserves.
So, it’s time to talk about pectin, and how to use it to cook more tasty and healthy jam.

My grandmother, mother and I made jam like everyone else: the ratio of sugar to fruit is 1:1, and sometimes even more - 1,200 - 1,300 sugar per 1 kilogram of fruit! Sugar plays three roles in jam: it is a sweetener, a thickener and a preservative.

But sweet berries and fruits do not need large doses of sugar; sterilization can take on the role of a preservative - jam packaged hot, in hot and dry jars, and hermetically sealed, stored without a refrigerator no worse than grandma’s.

So what's the problem?

The fact is that without a large amount of sugar you get not jam, but compote...

Therefore, when reducing the amount of sugar, pectin is used as a thickener.

With pectin you can make jam and preserves, thick, beautiful and not at all sweet.
Not to mention the fact that we find this jam much tastier, and it also has a lot fewer calories!

What is pectin?

Pectin is a polysaccharide that is naturally found in all vegetables and fruits.

Citrus fruits and apples are the richest in pectin, with the highest percentage of pectin contained in the peel and seed pods.

The industrial method of producing pectin involves extracting it with acid from plant materials and then drying it.

Industrially produced dry pectin looks like a fine, creamy, odorless powder.

Its labeling as a food additive is E440.

But imagine that you can do something at home!
For example, if you are peeling apples for apple pie, or squeezing juice - don’t throw away waste!
Fill them with water, cook for 30-40 minutes and strain. If you put the broth in the refrigerator, make sure it thickens. This is a decoction with a high content of pectin, and it can be used to make jam instead of water.
Of course, its properties are not as strong as those of dry pectin.

Pectin is sold in various types- both pure and in mixtures with sugar, dextrose, acid.
If you bought ready mixture, then proceed as written on the package.

If you bought pure pectin, then you should know the following:

Pectins are different!

Buffered pectin. This is pectin, which does not require acid in the product for gelling.
Not buffered - requiring the obligatory addition of acid for the gelling process.
Thermally stable - i.e. withstand subsequent heat treatment, which is important, for example, if the jam is then used for fillings in confectionery products.
Non-thermostable - cooked and jellied jam cannot be reheated, it will become liquid and will not thicken again.
As a rule, it is impossible to know what type of pectin you bought.
But if you really want to, you can check both for buffering and thermal stability by cooking a small portion of jam - with and without acid, and then heat the sample after gelling.

The standards for adding pectin are also not easy!

A lack of pectin will cause the jam to remain liquid. Excess pectin will add an off-flavor, ruining the taste.

What I found out after reading and experimenting:

1. Pectin consumption rates range from 5 grams per 1 kilogram of fruit to 15 grams.
The more sugar and less liquid, the less pectin you need to add.
General rule:
if sugar is taken in the ratio of 1 kilogram of fruit: 500 grams of sugar, then 4-5 grams of pectin is enough
if sugar is taken as 1: 0.25 then you need 7-10 grams of pectin
if sugar is not used at all, then 12-15 g of pectin is taken per 1 kg of fruit.

The amount of pectin depends on its quality; moreover, with such a small weight, the error of the scales is inevitable.
See for yourself, don’t be afraid to experiment! Brew a small amount as a test batch and adjust.

2. Pectin is added to boiling jam / fruit puree, in this case, it must first be mixed with a small amount of sugar (so that it is distributed evenly in the jam).
This is due to the peculiarities of pectin dissolution. Pectin does not melt like sugar, but behaves like gelatin - it first swells, absorbing water, and only then dissolves. If pectin powder is not mixed with sugar, its particles may stick together and then no force will force them to dissolve, they will remain in the syrup as a gelatinous lump.

3. Jam with pectin is cooked from 1 minute to 3-5 (maximum!). With longer cooking, pectin is destroyed, losing its gelling properties. Besides, what's the point of cooking jam longer than necessary? The shorter the cooking time, the more beautiful the jam!

4. Complete gelation occurs as with gelatin, after cooling.

5. A large amount of acid in the raw material reduces the gelling properties (and then you need to either add sugar or increase the amount of pectin), but a small amount of acid promotes gelling, so if you don’t know what type of pectin you bought (buffered or not), you need to add a spoonful of lemon juice to sweet fruit jam.

Where to buy pectin.

In Israel it is sold in spice shops and stores like Four Chef, etc.
In Russia it is sold under the name "Zhelfix".
In Italy it is sold under the name "Fruttapek"
Can be purchased online. It weighs little, is not expensive, and you compensate for the costs by saving sugar.

And finally, as an example, my recipe jam from fresh figs and ginger.

750 grams of figs
2 lemons
200 grams brown sugar
35 grams of ginger
7 grams of pectin + 1 tablespoon of sugar
sprig of rosemary 5 centimeters long

1. Wash the lemons thoroughly and blanch for 5 minutes in boiling water.
Cut each into 4 parts, remove the seeds and cut into thin slices.
2. Cut off the hard tail of each fig and cut it into 2-4 parts.
3. Finely chop the ginger.
4. Cover the figs, ginger and lemon with sugar and let stand for 15 minutes.
5. Place the bowl/pan with the fruit on the fire, add a sprig of rosemary, bring to a boil and cook, stirring gently, until the berries darken and are saturated with juice. I cooked for 20 minutes.
6. Add pectin, stir, cook for 1-2 minutes. Remove rosemary.
7. Transfer the hot jam into a jar. Makes 850 ml of finished jam.

Absolutely magical taste, just let the jam sit for at least a day before using it!

What can you do with it other than just have a cup of tea with it?
Amazingly delicious with cheese!
An excellent addition to liver pata.
An excellent sauce for meat if mixed with dry red wine and boiled.
An amazing salad dressing if you grind it in a blender and add balsamic vinegar and olive oil.

I understand that for many it is impossible to make such jam; figs do not grow in the country.
This is our very season now, and I recommend my compatriots not to miss the opportunity to make such jam!
But besides this jam, I cooked, for example, blackcurrant jam, adding grape juice- completely without sugar.
It turned out great. And this is exactly how jam is made without sugar in industrial production- use apple, grape or orange juice.

And here is a wonderful selection of recipes from my friends: preserves, jams and even marmalade!
From Luda