S/SPOON JAM SUGAR PECTIN 1KG

Product Information

Return the pot with the liquid to the stovetop. Boil for another 20 minutes before pouring it into sterilized jars. It will have reduced by about 50% by this point. How to use: Specially developed for jams and marmalades, it will provide a high gel strength, excellent flavour release and a slow setting. That said, some products called pectin dry mixes contain added sugar and calories. These mixes can also be used to make jams and jellies. Uses Pectin is a water-soluble complex carbohydrate that serves as a fat-burning food. Because the consistency is gum-like or gel-like, when you eat fresh fruits or veggies with pectin, the cells absorb it instead of the fat.

Research shows that consuming pectin promotes the detoxification of heavy metals and other toxins that contribute to chronic disease and interfere with the body’s capacity to recover from illness. Pectin was first isolated and described in 1825 by Henri Braconnot, though the action of pectin to make jams and marmalades was known long before. To obtain well-set jams from fruits that had little or only poor quality pectin, pectin-rich fruits or their extracts were mixed into the recipe. The pectin content in all fruit is also generally higher when fruit is just barely ripe and diminishes as it matures from fully ripe to overripe. The process of ripening involves the breakdown of pectins, which softens the fruit as it ripens. Apples and crabapples (especially unripe ones) are good sources of pectin and are often used in making commercial pectin. Some commercial pectin is made from citrus peels. Testing for Pectin Acids are also important in helping the pectin to set. The COOH groups in the pectin are usually ionised, and the negative charges on the molecules this ionisation causes can cause repulsion, and prevent the pectin chains from being able to form the gel network. To avoid this, we need the pH of the mixture to be roughly in the range of 2.8-3.3. At these more acidic pHs, the COOH groups aren’t ionised, lowering the magnitude of the repulsive forces. Supplementing with pectin may offer several potential health benefits. Improves blood sugar and blood fat levelsWhile sugar is very important in the setting and cooking process when making jam, there are many no-sugar-pectin options available in the market too.

Lovastatin (Mevacor) is used to help lower cholesterol, and pectin might decrease how much lovastatin the body absorbs and decrease the effectiveness of this medication. To avoid this interaction, take it at least one hour after lovastatin. Take a small sample of the mix from the pot in a spoon and set it out in a cool pan. Let it sit for a few minutes and cool down. Use your finger to run through the sample, if you notice wrinkles then you are good to go.

References:

Unlike gelatin, which is often used as an alternative, pectin is vegan and vegetarian. It has no animal parts and no added sugar. It is an important part of making your own jellies and jams, and without it, your recipes will just fall flat. Tips for Cooking with Pectin