Pectin for jam | 30g

Pectin for Jam - 30g | Natural Gelling Agent for Perfect Jam

Pectin for Jam is derived from apple pulp, beet pulp, and citrus pulp. This plant-based thickener plays an essential role in making jam and jelly by "gluing" the cell walls of fruits and plants together and forming a firm gel with sugar when heated. This 100% natural pectin ensures your jam has a beautiful, smooth consistency, even with fruits that naturally have low pectin levels.

Want to make your own fruit jam with pectin? IetsGezond.nl explains how to do it.

Recipe for Fruit Jam with Pectin

Ingredients:
- 2 kg of your favorite fruits
- 1 kg sugar
- 30 g pectin
- 1 teaspoon lemon juice (optional, for extra binding and flavor balance)

Preparation

It's quite simple. Follow the steps below, and your fruit jam with pectin will be ready in no time:
1. Place the fruit and half a glass of water in a pan and bring to a boil.
2. Mix the pectin with part of the sugar and add it to the fruit. Let it simmer for 3-5 minutes.
3. Add the remaining sugar and stir until everything is well dissolved. Add lemon juice for extra flavor and binding.
4. Remove any foam and pour the hot jam into sterile jars. Seal immediately and let them cool upside down.

Tip from MessyMommy:

MessyMommy's basic rules for making fruit jam with pectin:

New to making fruit jam? No worries. MessyMommy shares the basics. This way, you almost can't go wrong, and you can make your own fruit jam with pectin in no time.

1. Buy fresh, seasonal fruit. Why seasonal fruit? It often comes fresh from the fields and is nice and fresh. Seasonal fruit is also often much cheaper. Good for the wallet too! The better your fruit, the tastier your jam.

2. Add enough sugar to your jam. Sugar preserves the fruit. The more sugar you use, the longer your jam lasts. You should add at least three-quarters of the weight of your fruit in sugar. For 1 kg of fruit, that's 750 grams of sugar.

3. The reason for lemon juice. Firstly, lemon juice has a high pectin content, helping your jam bind more easily. Also, without lemon juice, your jam will be very sweet. It's much nicer if the sweet-sour balance is maintained.

4. Is the jam thick enough? You can check easily. Place a saucer or small bowl in the fridge. When you think the consistency is thick enough, scoop a little onto the cold saucer and let it sit for 1 minute. The jam is ready if a "skin" forms on the surface and wrinkles when you press it with your finger. You can also test by tilting the saucer; it shouldn't run off.

5. Clean jars! You want to store jam for a long time. How annoying if it goes moldy quickly! Therefore, it's essential to sterilize the jars before use.

6. Time to fill. Done? Pour the warm jam into the jars. Tap the jar a few times on your hand or a soft surface to remove air bubbles. Seal the jar while the jam is still warm. Turn the jar upside down for a while, then right-side up. Let it cool slowly, and enjoy!

Making jam with Julia? Check out the blog here.