If you are like most people, you have probably never heard of pectin before. It’s one of those things that are not thought about despite it being an important ingredient in many foods. People probably know more about the ins and outs of artificial preserving chemicals and colourants than about pectin. This is a real shame as it is a natural product that has been used for centuries to preserve food.
Pectin is found in the cell walls of plants and is especially abundant in fruits. Fruits high in pectin include apples, quince, plums, apricots and grapes and citrus fruits. It’s also present in smaller amounts in berries and melons. Firmer fruits typically have higher levels, whereas softer fruits often have lower levels. Ripe fruits typically have lower levels than unripe fruits.
Commercially, this is usually derived from citrus fruits or apples. It is available in powder, liquid or gel form.
Types of pectin
High methoxyl pectin is the type that is most commonly used in home food preservation as it requires less sugar to set.
It is available as rapid-set or slow-set versions. The difference is how quickly they set after being mixed with water. Rapid-setting pectin needs to be heated up higher for it to become sticky enough while slower versions can become firm and even solid at lower temperatures, meaning you have less time to register the gelling effect. This type needs sugar and specific acid levels to firm up. It is great for jams and jellies.
Low methoxyl pectin is more commonly used in commercial food manufacturing as it sets at a lower temperature, so less time is used to realise the set. Made from citrus peels. This type of fruit pectin is often used for making low-calorie jams and jellies since it uses calcium to solidify instead of sugar. For the same reason, it s perfect for dairy-based recipes that don’t call for sugar. The addition of calcium stimulates the firming process – the firmness will increase to a limit as more and more calcium is added after which the mixture will start to thin again.
Apple Pectin is usually found in powdered form. It can be used for its gelling and thickening properties but is also able to serve as a food stabilizer. It is used in medicine as an ingredient in the production of chews like throat lozenges, or as an additive to laxatives.
The Role of Pectin
This is a natural product that has been used for centuries and has a wide range of uses. It is also an important source of soluble fibre, which can help to lower cholesterol and improve gut health.
Pectin has a wide range of uses, both in the food industry and in other industries. It is used as a gelling agent, stabilizer, and thickener in many different products. In the food industry, it is most commonly used in jams, jellies, and marmalades to give them their characteristic gel texture. It is also often used in baking, as it helps to prevent baked goods from drying out and can also be used to prevent fruit from discolouring.
When cooking with it, you must follow the recipe closely. It can be difficult to work with, and too much or too little can ruin a dish. It is also important to add acid (lemon juice or vinegar) when cooking with it, as this can help it to exert its optimal effect.
Pectin is not just for use in sweets and desserts; it can also be used to make savoury dishes such as sauces and stews thicker and more flavorful. When used in savoury dishes, it can help to bind ingredients together and give the dish a richer texture.
Each type has its advantages and disadvantages that should be considered when making a recipe.
From fresh or frozen fruits
Pectin is a natural substance found in fruit. It’s what makes jam firm and jelly chewy. When you add sugar to fruit, the pectin helps the mixture gel. While you can buy this at the supermarket, you can get it for free by using underripe fruit or high-pectin-containing fruits.
If you choose to use underripe fruit, you may need to add an extra half cup of sugar for each cup of fruit. The extra sugar will offset the tartness of the underripe fruit and help the preserve reach the right consistency.
Advantages
- Generally considered healthier than commercial varieties.
- May have more nutritional value.
- Easier to find in grocery stores.
Limitations
- Can be more expensive per recipe than commercial products
- Takes longer to set than commercial pectin – and so is more time-consuming.
- It may require additional ingredients like sugar or lemon juice to set properly.
So, what’s the verdict? If you’re looking for a healthy alternative to commercial forms, natural pectin is a great option. Be sure to follow recipes closely when using it, as additional ingredients may be required to achieve the desired result.
Commercial Pectin
Advantages:
- Commercial pectin is easy to use- just follow the instructions.
- It is reliable and can produce consistent quality.
- It helps to produce a smooth, gel-like texture in jams and jellies.
Limitations:
1. These products can be expensive, depending on the type or amount needed.
2. It can sometimes give a slightly artificial taste to jams and jellies.
3. You need to become familiar with how to use the different forms and variations that are available and match these to the preserve.
Overall, commercial pectin is a good option if you want to make jam or jelly with minimal effort. However, it is not essential, and there are other ways to achieve a similar result. For example, you can use fruit pectin (which occurs naturally in some fruits), or gelatine. If you are looking for a more natural option, then one of these might be a better choice for you.
Forms of Commercial Pectin
Liquid Pectin
Liquid pectin is the easiest of the two to use and is the recommended type for beginners. It is also typically used for fruit jams and jellies. This form is better for home preserves because it has a higher set point than the powdered version . This means that it will gel at a higher concentration, resulting in a firmer preserve. You can find liquid pectin in the canning aisle of most supermarkets.
Powdered Pectin
Powdered pectin is more concentrated, so you need less of it. It’s also a good choice for high-pectin fruit like apples and quinces.
Methods to facilitate spreading the powder through the preserved mixture are needed to prevent clumping e.g. either mixing the powder with the sugar ahead of adding this to the fruit and then stirring through, mixing the powder with some water before adding or blending the powder with the fruit before cooking it.
The powder is better suited for use in gelatins, pastes, and pie fillings. If you want to use powder pectin, you may need to add about 25% more by weight than the recipe calls for. It is more stable than the liquid version, so it will last longer on the shelf. You can find it in the baking aisle of most supermarkets.
Certain types of powdered pectin require sugar for optimal action and some often come with sugar added already – you need to factor in this additional sweetener effect when making your preserves.
Now you know that it is pectin that gives jams and jellies their thick, gel-like consistency. Without it, your preserves will be runny and won’t set properly. And then you will have to use another form of thickener.
You can buy pectin at the supermarket, or online, or you can make your own. Homemade pectin is usually made from high-pectin fruit like apples or quinces. Making a homemade version is a great way to ensure that you have a consistent supply on hand. It’s also cheaper and easier than buying it from the store. See recipe below.
Homemade Pectin Recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Large saucepan
- Long-handledspoon for stirring
- Colander lined with muslin
- Bowl to collect the strained liquid
- Ladle
- Jam Funnel
- Clean,sterilised glass jars with sealable lids
Ingredients
- 1.4 kg (3 lbs) green apples (Granny Smith or Crabapples). You can use other apples provided that they are in a green underripe state.
- 2 tbsp lemon juice.
- 4 cups water
Instructions
- Wash the apples, remove the stalks and cut the apples into chunks. Do not peel or core them.
- Put the apples into the saucepan and add the lemon juice andthe water.
- Turn up the heat until the mixture is boiling, and then let it boil steadily for 35-45 minutes.
- Strain the mixture through the muslin until all the liquidis collected.
- Return the liquid to the saucepan and bring it up to a boil it for a further 20min to concentrate it.
- Remove the saucepan from the heat, and leave it to stand for a few minutes.
- Ladle into jars, and seal with lids.
- Store this in the fridge or freezer.
- How much of your homemade pectin you use will depend onseveral things including the specific preserve you are making, the result that you are aiming for as well as the more unknown factors of the actual amount ofpectin in the fruit used to make your homemade pectin and how concentrated the resultant pectin is. The only way to get around this is to get through it by trial-and-error….so that you can get to know what the character of yourhomemade pectin is. Use this pectin for a small batch of jam, check for the setof the jam using our peferred method, and adjust from there.
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
Factors to Consider when Using Pectin
There are a few things to think about when deciding how best to use pectin in making preserves. These include answering these questions:
- How much pectin is in the fruit for are using to make your preserve?
- How ripe is the fruit you are using?
- Which pectin options do you have available?
- What is the texture outcome you are aiming to achieve?
This clarification can hopefully guide you in your choice of type and amount of pectin needed for your preserve.
Otherwise, follow the recipe closely!
Alternatives to Pectin
Chia Seeds
If you’re looking for an alternative to pectin, you can try using chia seeds. Chia seeds are a natural gel former and can be used in place of pectin in preserves. Simply add the chia seeds to the preserves along with the fruit and sugar. The ratio of chia seeds to fruit should be about one tablespoon of chia seeds for every two cups of fruit.
Powdered Thickeners
Many other thickeners can be used in place of pectin for home preserves. These include agar-agar, arrowroot starch, cornstarch, and tapioca starch. Each has unique properties that may work better or worse in a particular recipe. When substituting one thickener for another, it is important to do a bit of experimentation to see what gives the desired results.
So, pectin is a versatile ingredient that can be used in many different ways to add texture, to food. Whether you are using it to make preserves or thicken a savoury dish, pectin is an ingredient that you should have in your kitchen.