Apple pectin, 50 g
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Use
for thickening marmalades and jams with a high sugar content, where more than 59% are soluble solids.
Acquisition
for the production of pectin, the rest of the fruit from the preparation of juices is used, especially the peel from squeezed citrus fruits (up to 30%) or the pith and peel of apples.
Recipe for making jam
for production you will need 7 - 10g (about 4 teaspoons) of pectin per 1 kg of fruit. Mix the pectin with 3-4 teaspoons of sugar, add to the already boiled fruit and cook for about 5 minutes.
Add 300 - 500g of sugar to taste. It is then boiled until thickened.
Nutritional values in 100g :
- energy: 190-250 kcal/798-1050 kJ
- proteins: max. 1%
- carbohydrates: 15 - 25%
- fats: max. 1%
- fiber: 65 - 75%
| Unit weight (g) | 50 |
| Package size | 1 |
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