PECTIN

[Sol Damiani]

Hi @despina-kosti

Cannot love more your name 😍

Welcome to our Community. 👋 @sussan_scoolinaryteam will be right back at us with a suggestion. Where do you live?

In the meantime, feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

You are invited to join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron

Take care!

[Sussan ScoolinaryTeam]

Hi, @despina-kosti

In the Jams, Jellies and Marmalades course you have the recipe for homemade pectin made from apple or citrus peel.

The proportion to make compotes or jams is 80 grams of homemade pectin per 1/2 kilo of fruit.

https://www.scoolinary.com/courses/jams-jellies-and-marmalades/lessons/preparation-of-apple-pectin-cooking

[Despina Kosti]

Thank you to both of you.

I am from Cyprus, a small island in the Mediterranean sea.

Well.. it is not very convenient to always make apple or citrus pectin than to have something like gelatine or something similar.

It would require more time and fruits and therefore would be more expensive to try out all the recipes if I had to make the natural pectin..

Once again thank you for your response 🙂

[Sol Damiani]

Oh yes I know that island (by name, would love to some day go there 😉)

@despina-kosti I hope we see you around often.

Have a great weekend

[Sussan ScoolinaryTeam]

Hi, @despina-kosti

We hope that at some point you will be able to prepare and practice these recipes.
If you have any questions or doubts regarding the courses, we will be available to help you.

Greetings.