How to cook pectin at home? Recipe for homemade marmalade with pectin

What is useful for home pectin?

The main consumers of pectin areconfectioners, because it is used for making marmalade, pastille, jam, marshmallow, baby food. In addition, getting home pectin is interesting for connoisseurs of a healthy lifestyle, because it is able to reduce the cholesterol content in the body, improves blood circulation, normalizes metabolic processes and intestinal peristalsis.

Pectin is part of the drugs for treatmentobesity, oncological diseases, diabetes, diseases of the gastrointestinal tract. But the most important useful property of pectin is the cleansing of the body from pesticides, heavy metal ions and radionuclides, while it does not disrupt the bacteriological balance of the internal environment.

Therefore, apple pectin is also used and conventionalpeople who care about their health. Home pectin has an undeniable advantage in comparison with the purchased one: you will be sure of its ecological compatibility. The pectin produced by the industrial method is the result of chemical reactions of various substances, there may be unnecessary impurities in it.

Summer is the time to stock up on the healing pectin. Apple pectin at home is easier to prepare than from other vegetables (pumpkin, Jerusalem artichoke, oranges, seaweed, sunflower).

Tip: if you are planning to do cookingpectin at home, it is useful to remember that this substance is contained in large quantities in immature fruits, rather than in ripened. And for the production of jams and jelly with home pectin, it is better to use mature fruits and vegetables.

Making pectin at home

Ingredients:

• 1 kg of apples;


• 175 ml of water.

Apples need to be cut along with the seeds and skinfor 6-8 lobules, put in a container with a thick bottom, pour water and simmer for 20-25 minutes on low heat, stirring. Then the apple mass should be cooled, transferred to a nylon sieve or simply a clean socks made of capron and placed over the dishes so that the juice drains from it.

After 5-6 hours, the collected juice should be driedat a temperature of 80-100 degrees in the oven. Home pectin in the end should be in the form of a brown powder, similar in texture to the powdered sugar. In some variants of preparation of pectin at home, the drying step is lowered and the juice directly goes to use. From this amount of products, about 100 g of pectin is obtained. It can be safely used for making jam, jam, marmalade.

Strawberry homemade marmalade with pectin

The recipe of homemade marmalade with pectin of own preparation is extremely simple. Ingredients:

• 0.5 kg of strawberry puree;


• 0.5 kg of sugar;


• 12 g of pectin;


• 100 g of glucose solution; If desired, you can add: tartar (cream-tartar) or lemon juice; liquor.

Pick a shape for future marmalade, sheshould not be very high, metal. But any dish for a cold can also come up. The form needs to be lined with food film to facilitate the removal of homemade marmalade. Stages of preparation: Strawberry puree should be brought to a boil in a bowl with a thick bottom, add to it pectin and sugar.

The mixture must be brought to a boil and a littleto boil, to admit glucose. It is important to ensure that the temperature of the mixture does not fall below 85 degrees. When the liquid marmalade becomes noticeably thicker and darker, a solution of tartar should be added to it. This component can be replaced with lemon juice. After reaching the desired consistency (do not forget about the sample on the middle thread), it must be removed from the fire, add 10 ml of liquor. Fruit mass should be distributed evenly on the bottom of the mold, cool, shifted along with the film on the board.

A day later, home marmalade should be turned overand leave for another day. "Mature" marmalade should be cut into neat pieces, roll in the sugar and leave another "breathe". Over time, it will cease to resemble jam, and turn into a real fragrant home marmalade with pectin, which only becomes even more tasty with time!

Author: Katerina Sergeenko