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Pectin in jams
Why did we use powdered pectin instead of the apple and lemon opectin in the cherry, passion fruit and champagne jam recipe? what to do with the apple and lemon pectin? Also, can we avoid the use of ant alcohol in the recipe? what and how much can the alcohol be substituted with?
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6 Replies
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Hi @adityaa-ilangovan ☺
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Natural pectin recipes are useful if you do not have powdered pectin on hand.
You can substitute 80 to 100 grams of natural pectin for every 500 grams of fruit. -
Thank you Sol and Susan for replying. Is natural pectin a healthier option than powdered pectin? Does the natural pectin gives the same consistency as the powdered pectin gives?
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Yes, it is a more natural option to use homemade pectin. To obtain a similar result as with powdered pectin, we must test the amount of natural pectin per amount of fruit. If you feel that the consistency is not to your liking or you want it to be more dense or thick, you can add more natural pectin to obtain a result. suitable for you.
Greetings
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Thank you for the reply @susan
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