Pectin - What - How -Why

Boxed Pectin
Pectin this is such a simple yet complex topic. I have done several posts on this topic. I have done post on Natural Pectin , Using Pectin, Gel topic the list goes on and on. Pectin question's as well as answers are all over the Internet. Today Marie had a simple question but it got me going ! Again!

Natural Pectin

Her questions was posted in so many words

"Your Apricot Jam has your water-bath time as 10 minutes BUT I read that it should be 5 or less is that correct?"

I did not put in my post that my jars were pints thus the extra time. BUT I of course had to go do research on the whole time with jams and water-bath method using pectin. The questions and answers are endless and I noticed I never really got a straight answer. So this little mind decided to take them all and try to explain some of the "facts" and you know my definition of the word fact

FACT- Foolish Actions Causing Troubles

Let us get started:

The definition of Pectin according to WWW

Pectin :

noun :
a water-soluble carbohydrate, obtained from certain ripe fruits, which yields a gel that is the basis of jellies and jams. Any of a group of water-soluble colloidal carbohydrates of high molecular weight found in ripe fruits, such as apples, plums, and grapefruit, and used to jell various foods, drugs, and cosmetics


The main use for pectin (vegetable agglutinate) is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalade's, which would otherwise be sweet juices. Pectin also reduces synthesis in jams and marmalade's and increases the gel strength of low calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH. In some countries, pectin is also available as a solution or an extract, or as a blended powder, for home jam making. For conventional jams and marmalade's that contain above 60% sugar and soluble fruit solids, high-ester pectin's are used. With low-ester pectin's and amidated pectin's less sugar is needed, so that diet products can be made.

Pectin Question with best answer's Canarella can give you! 

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