How to Use Pectin at Home: 4 Healthy Desserts

Pectins are plant-based polysaccharides formed primarily from galacturonic acid residues. Pectins are widely used in the food and pharmaceutical industries, and at home as a thickening agent in the preparation of various treats.

How to use pectin at home

Berries and fruits contain large amounts of pectin. To use it correctly in home cooking, it's important to follow a few basic guidelines:

• mix with sugar before use;
• add to puree or liquid in a thin stream;
• the more sugar a recipe contains, the less pectin you need to add;
• The substance should not be introduced into liquids heated to 45°C or higher, due to its immediate clumping;
• pectin hardening takes much longer without the presence of acids;
• This polysaccharide works only when brought to a boil.

Marshmallow on pectin

This delicacy, prepared this way, is very dense. The recipe contains the following ingredients:

• 200 g applesauce;
• 10 g pectin;
• 550 g sugar;
• 3 g citric acid;
• 1 egg white;
• a pinch of vanilla powder;
• 150 g of water.

Preparation:

1. Mix apple pectin with 50 g of granulated sugar.
2. Combine with applesauce that is thick enough to not run off the spoon.
3. Mix the mixture thoroughly and let it sit for 1 hour.
4. After the required time has passed, add another 100 g of sugar, vanilla and egg white.
5. Beat until a thick mass forms.
6. Make the syrup: dissolve 400 sugar in water and bring to a temperature of 120 °C.
7. Add the syrup in a thin stream into the protein-apple mixture, then beat for 10 minutes.
8. Dissolve citric acid in 2 tablespoons of hot water and pour into the resulting mixture, then beat for 5 minutes.
9. Leave the received one marshmallows to harden for approximately 16 hours.

To fully cook the product, combine the halves and sprinkle with powdered sugar. The treat can be used immediately or left for an additional 8 hours to fully set.

Kissel with pectin

It's no secret that potato starch, which makes jelly thick and makes you feel hungry when you eat it, provides the thickness. However, not everyone knows that starch effectively replaces pectin when making jelly. One such recipe includes several ingredients:

• 1 liter of apple juice;
• 20 g citric acid;
• 10 g pectin.

Place all ingredients in a saucepan, stir, and bring to a boil. Allow the drink to cool slightly before serving.

Pectin marmalade

Making pectin-based marmalade at home is effortless. This simple recipe contains the following ingredients:

• ½ l of any fruit juice;
• 50 g granulated sugar;
• 50 g powdered sugar;
• 3 tbsp. pectin.

Sequence of the culinary process:

1. Warm 50 ml of juice, then combine with powdered sugar and pectin. Leave to cool.
2. Pour the remaining juice into another container, dissolve the sugar in it and boil for 10 minutes.
3. Mix with the previously prepared and already cooled mixture and leave on low heat until boiling, remembering to stir occasionally.
4. Pour the liquid marmalade into molds and after cooling, place in fridge, where the product should harden completely.

How to use pectin for jam

Almost every classic jam recipe uses a 1:1 ratio of sugar to fruit or berries. This is because sugar serves several functions simultaneously – as a sweetener and a thickener. The use of pectin allows to reduce its quantity, which has a positive effect on the quality of the jam: the natural flavor becomes more pronounced, and the vitamins, beneficial microelements, and marketable appearance of the berries are preserved. Furthermore, minimizing sugar has a positive effect on health humans, since treats with a high content of this component provoke the development of caries, obesity and diabetes.

Of the many options for making jam with pectin, one recipe stands out, requiring no more than 20 minutes of cooking time. The finished product has a unique aroma, rich flavor, and a bright, attractive appearance.

Necessary components:

• 2 kg of apples;
• 20 g pectin;
• 1 kg of sugar.

Cooking sequence:

1. Prepare the apples: wash, remove the seeds, cut into small slices and place in a suitable container.
2. Add sugar and place on very low heat.
3. Bring to a boil, then simmer for 10 minutes, stirring occasionally.
4. Add pectin and continue cooking for another 10 minutes.
5. Place the finished delicacy in dry containers, seal tightly and store in a cool place.

What can I use as a substitute for pectin?

In nature, there are substances that have properties similar to pectin, namely:

• agar-agar;
• gelatin;
• carrageenan.

Can pectin be replaced with gelatin?

Gelatin is a partially hydrolyzed collagen protein that can be completely colorless or have a yellow tint. This viscous substance is obtained by processing animal connective tissue. This distinguishes it from pectin, which is of plant origin.

The two substances have different applications. Pectin is typically added only to sweet desserts, while gelatin has a wider range of uses. Pectin sets only at high temperatures, while gelatin sets at medium and low temperatures. Unlike pectin, gelatin produces the desired result without the need for other activating substances.

The properties of gelatin allow it to be an alternative to pectin; the only drawback of this substance is its decreased activity in an acidic environment.

Can pectin be replaced with agar-agar?

Agar-agar is a plant-based substance characterized by a complete absence of color, odor, and taste. Agar-agar's antibacterial properties extend the shelf life of dishes prepared with it. It is commonly used in the production of various desserts, preserves, jams, creams, and sauces. As a thickener, it is more often used as a substitute for pectin than gelatin. Agar-agar's main advantage is its thermoreversibility, allowing products containing it to be heated and frozen without losing their properties.

Pectin is a popular polysaccharide with key advantages over gelatin and agar-agar: it significantly reduces heating time, and therefore cooking time. This quality allows for significantly more beneficial nutrients to be retained in the product. Furthermore, adding pectin allows for a reduction in sugar content without compromising the taste of the finished product.