![]() You’ll notice they list all sorts of jam and spread recipes. If you make your jam with one of these products, closely follow the directions on the packaging. Pectin for jams to freeze means the jam can be made without cooking and with less sugar than traditional pectin.“No-sugar” pectin acts without sugar but requires cooking.Traditional pectin (in powder or liquid form), the kind used by our grandmothers, requires a large amount of sugar to make a gel and can be used with or without cooking.Here are three types of pectin available on the market: Do you prefer sweet jam or one with reduced sugar? Cooked or uncooked jam? Our table below will help you make the right choice. The first thing you need to do is choose the type of pectin that suits your needs. There are new types of pectin on the market that make perfect jam with little or no sugar but there is a catch: they keep for only three weeks in the fridge after opening. Sugar allows you to keep jam in the fridge for several months after it is opened. Sugar has another role to play: it protects jam against the development of bacteria, yeast and mould. The proportion of ingredients plays a critical role in the result: not enough sugar and the jam will be too runny, too much acid and the jam will be too firm. The sugar and acid act on the pectin molecules, allowing them to form a network. ![]() The chemical transformation that takes place from the moment it is added to making a gel is quite complex. Lemon juice needs to be added if a fruit is not acidic enough. These pectins are extracted from apple pomace (a by-product of apple juice) or in the white part of citrus peel. Pectin sold in grocery stores is similar to that found in fruit but it is concentrated in a powder or liquid form. The table below will allow you to differentiate between them. Pectin is a natural substance present in the cell walls of all fruit, but some contain a lot more than others.
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