Pectin (E440) - The Kitchen Lab
1429-12683
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About Pectin (E440) This is a premium pectin powder and an all-natural product - perfect for making jams, marmalades, chutneys and fruit jellies. Jellies made with pectin are heat resistant and can therefore be served with hot dishes. Pectin is a carbohydrate that occurs naturally in most fruits and berries. It acts as a glue between the cell walls and helps maintain a firm cell structure. The more a fruit or berry ripens, the more the pectin breaks down, which is noticeable in a softer texture. How acidic the berries or fruits you want to pickle are affects the formation of the network of pectin chains. If the pH value is too low, the network forms too quickly and becomes hard. If it is too high, gel formation will instead be weak or incomplete. Use The pectin is easily soluble, but dissolves best if you mix it with some of the sugar that is also to be added. Gradually whisk it into the fruit or berry mixture until the pectin has dissolved and cook on full power for one minute. Then let it cool to room temperature before putting it in the fridge. It also helps with acid to get the process started. If the acid is low in what you are making, add lemon juice or other acid to get the full effect of the pectin. A good thing to remember is that you can boil your mixture again and add more pectin if it hasn't set enough. Dosage: Jam and marmalade: 3 to 8 grams of pectin per kilogram of fruit or berry. Fruit jellies: 14 to 18 grams per kilogram of fruit or berries. The dosage largely depends on how much natural pectin is already in the fruit or berry - the less natural pectin, the more powder you can add. The pH value also has an effect. Content: Pectin, E440. Store dry, cool and dark. Lasts for about two years. Should not be eaten in its pure form. Vegan, Halal and Kosher friendly.
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