Contents :
- What is pectin?
- How is pectin different from other gelling agents?
- Health benefits of pectin
- How to make homemade fruit pectin?
- How to use pectin to make jam?
- Summary
Jams and preserves are an integral part of Polish culinary tradition. There's nothing better than homemade jam made from your own fruit, which retains its natural flavor and aroma.
However, to achieve the right consistency and shelf life for jam, a gelling agent is needed to bind the water and sugar. Many such products are available on the market, such as gelling sugar, gelfix, and gelatin. But are they healthy and natural? Do they contain no harmful additives or preservatives? Do they distort the fruit's flavor?
Pectin is perfect for home-made preserves.
We'll try to answer these questions in our article, which presents an alternative to these products: pectin. You'll learn how to use pectin in jams, how to prepare it from fruit or powder, and what its benefits and health benefits are.
What is pectin?
Pectin is a natural plant component that plays an important role in the structure and function of plant cell walls. It is a mixture of polysaccharides, or polysaccharides, composed primarily of D-galacturonic acid and various simple sugars, such as galactose, arabinose, and rhamnose.
Pectin has the ability to gelatinize, or form a jelly-like structure, in the presence of water, sugar, and acid. This provides plants with porosity, protects them from drying out and infection, and also influences their flavor and aroma.
Pectin powder is an easy-to-use product
Pectin occurs in all land plants, but in varying concentrations and types. Pectin is most abundant in citrus fruit peels, apple pomace, sugar beets, mango peels, and soybean hulls.
Pectin is a natural plant ingredient that occurs primarily in fruits - apples and citrus fruits.
Pectin can be obtained from these natural sources or produced synthetically. In the food industry, pectin is used as a food additive with the symbol E440. It acts as a gelling, thickening, emulsifying, and stabilizing agent. It is safe for health and suitable for vegans.
How is pectin different from other gelling agents?
Pectin isn't the only gelling agent that can be used to prepare jams and other preserves. Other products are also available on the market, such as gelatin, gelling sugar, and jellyfix.
How do they differ from pectin and what are their advantages and disadvantages?
- Gelatin is an animal-derived substance extracted from the skin and bones of pigs or cows. It has a strong gelling ability and is easy to use. However, it also has several drawbacks: it is not suitable for vegans or vegetarians, requires soaking before use, can affect the flavor and aroma of fruit, and can be hazardous to health if contaminated with bacteria.
- Gelling sugar is a product containing sugar with added pectin and citric acid. Gelling sugar makes it easier to prepare jams and preserves because pectin and acid don't need to be added separately. However, it also has several drawbacks: it requires a large amount of sugar, which can be a hindrance for health-conscious individuals or those with diabetes. It often contains artificial preservatives such as sorbic acid or potassium sorbate, which can be harmful to health, and can also distort the natural flavor and color of the fruit.
- Gelfix is a product similar to gelling sugar, containing sugar, pectin, and citric acid, along with additional ingredients that enhance the fruit's flavor and aroma. Gelfix has the advantage of being available in various ratios (e.g., 3:1 or 2:1), allowing for the adjustment of sugar amounts depending on the type of fruit. However, it also has several drawbacks: like gelling sugar, it may contain preservatives and can affect the fruit's flavor and color, and it is more expensive than pectin.
Amidated pectin for jams 30 g - C&G
In summary, pectin has many advantages over other gelling agents: it is natural, of plant origin, contains no preservatives or flavorings, allows for the regulation of sugar and acid levels, does not affect the taste and aroma of the fruit, and has beneficial health properties.
The only drawback to pectin is that it requires careful measuring and mixing with sugar before adding to the fruit.
Health benefits of pectin
Pectin, in addition to its technological role in the production of jams and jellies, also has certain health benefits . As a water-soluble fiber, pectin has the ability to bind water and form a gel in the digestive tract.
Thanks to this, pectin:
- It helps lower cholesterol and triglyceride levels in the blood by binding bile acids and preventing their absorption. This may help prevent atherosclerosis and cardiovascular disease.
- It helps regulate blood sugar levels by slowing the digestion and absorption of carbohydrates. It may be beneficial for people with type 2 diabetes or insulin resistance.
- It helps improve intestinal function by increasing the volume and viscosity of food, which stimulates peristalsis and facilitates bowel movements. It can relieve constipation or diarrhea.
- It helps remove toxins and heavy metals from the body by binding them in the gel and preventing their absorption.
- It helps support the immune system because it influences the composition and activity of intestinal microflora, which is crucial for a proper immune response.
- It helps control body weight because it increases the feeling of fullness and reduces the craving for sweets.
In summary, pectin has many benefits for human health because, as a water-soluble fiber, it influences many metabolic and physiological processes.
It can help lower cholesterol and blood sugar levels, improve bowel function, remove toxins and heavy metals, support the immune system, and control body weight.
How to make homemade fruit pectin?
Pectin is available in grocery stores or online in powder or liquid form, which can be added to fruit when making jam or jelly.
However, you can also prepare pectin yourself at home from fruits rich in this fiber, such as apples, citrus fruits or quince.
Here are some ways to make homemade pectin ⬇️
Homemade apple pectin
- Wash and cut 1 kg of apples (with cores and seeds) and pour 1 liter of water over them.
- Simmer over low heat for about an hour until the apples are soft.
- Strain through cheesecloth or a strainer and set aside overnight.
- The next day, bring the apple juice to a boil again and simmer over medium heat for about 30 minutes, until thickened.
- Transfer to jars and store in the refrigerator or freezer.
Homemade citrus pectin
- Wash and cut 1 kg of citrus peels (e.g. oranges, lemons, grapefruits) and pour 2 liters of water over them.
- Cook over low heat for about an hour until the skins are soft.
- Strain through cheesecloth or a strainer and set aside overnight.
- The next day, bring the citrus juice to a boil again and simmer over medium heat for about 30 minutes, until thickened.
- Transfer to jars and store in the refrigerator or freezer.
BIO agar-agar 100 g - Bio Planet
Homemade quince pectin
- Wash and cut 1 kg of quince (with cores and seeds) and pour 1 liter of water over it.
- Cook over low heat for about an hour, until the quince is soft.
- Strain through cheesecloth or a strainer and set aside overnight.
- The next day, bring the quince juice to a boil again and simmer over medium heat for about 30 minutes until thickened.
- Transfer to jars and store in the refrigerator or freezer.
The method for preparing pectin is similar for different fruits: boil them in water, strain the juice, and boil it again until it becomes a gel. Pectin can be stored in the refrigerator for several weeks or in the freezer for several months.
How to use pectin to make jam?
Pectin is an additive that helps achieve the right consistency in organic fruit jam or jelly. To use pectin to make jam, follow these steps:
- Select the fruit for the jam and wash, peel, and chop it into pieces. The amount of fruit depends on your preference.
- Place the fruit in a large pot and add half a cup of water. Simmer over low heat for about 15 minutes, until the fruit is soft and has released its juices.
- Weigh the appropriate amount of pectin. Typically, use approximately 8-16 g of pectin per 1 kg of fruit, depending on the type of fruit and the desired jam thickness. Dissolve the pectin in a small amount of water at approximately 60°C and add it to the fruit while it is still cooking. It's best to add it just before the end of cooking.
- Pour the sugar into a pot with the fruit and pectin. You can use regular white or brown sugar, or substitute healthier sweeteners like xylitol , erythritol , or stevia . The amount of sugar depends on the flavor and type of fruit, but typically use about 1 kg of sugar for every 2 kg of fruit. Continue cooking and stirring until the sugar dissolves.
- Add lemon juice or another acidic fruit to lower the jam's pH and improve pectin gelation. Typically, about a teaspoon of lemon juice per kilogram of fruit is enough. Add the lemon juice at the end of cooking and mix well.
- If necessary, skim off any foam that forms on the surface of the jam and discard it. The foam can also be used to spread on bread or pancakes.
- Pour the hot jam into jars, seal them, and turn them upside down. Allow to cool and check that the jars are tightly sealed. It is recommended to pasteurize the jam for 20 minutes in a water bath or oven.
Add pectin at the end of cooking the jam.
To summarize, to use pectin to make jam, boil the fruit in water, add the dissolved pectin, sugar, and lemon juice, and cook until the desired consistency is achieved. Then, transfer the jam to jars and preserve them.
Summary
Pectin is a natural plant fiber that has many culinary and health benefits. It helps thicken jams and jellies, lowers cholesterol and blood sugar levels, improves bowel function, removes toxins and heavy metals, supports the immune system, and helps control body weight.
Pectin can be purchased ready-made or prepared at home from fruits rich in this nutrient, such as apples, citrus fruits, or quince. It's easy to use and safe for your health.
It's a great addition to homemade fruit preserves, which will be not only tasty but also healthy 🫙
