Pectin - a natural gelling substance for preparing homemade jams, preserves, preserves, marmalades and sugar-free jellies.
Pectins do not contain sugar, allergens or preservatives. Certified gluten-free product.
Check out our recipe for the lowest-calorie rhubarb frużelina (only 18 kcal in 100g!) - we discuss the principles of using pectin in jams and fruit frużelina
Pectin use:
- Use the proportion of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweeteners (in the case of other sweeteners, adjust the sweetness of the preparation gradually)
- The mixture does not require the use of additional thickeners
- Add a glass of sugar* mixed with the contents of the package to the boiling fruit. Cook for 3-5 minutes. Add the rest of the sugar and cook until dissolved. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, pour the hot jam into jars and pasteurize for about 20 minutes.
- Fill carefully washed and preferably sterilized jars with jam, boil the jars so that they are tightly closed.
- You can store jam prepared in this way for at least a year.
*sugar can be replaced with low-calorie sweeteners - then regulate the sweetness of the preparation gradually
