Pectin for jam | 30g

Pectin for jam - natural gelling agent

Pectin for jam comes in a 30g sachet. That is exactly enough for 2kg of fruit and 1kg of sugar. This plant-based thickening agent plays an essential role in making jam or jelly because it “sticks” the cell walls of fruit and plants together and, when heated with sugar, forms a firm gel. Of course, you can also choose to make your jam runnier or firmer. This also depends on the fruit you use for the jam. Plums, for example, naturally contain a lot of pectin, so you can add less pectin to get the same result as with strawberries, which contain very little pectin.

Would you like to make your own fruit jam with pectin? Recipe for fruit jam with pectin:

Ingredients:
- 2 kg of your favorite fruit (e.g. strawberries)
- 1 kg sugar
- 30 g pectin
- 1 teaspoon lemon juice (optional, for extra flavor balance)

Instructions

It’s actually very simple. Follow the easy steps below and your fruit jam with pectin will be ready in no time:
1. Put the fruit and half a glass of water in a pan and bring to a boil.
2. Mix the pectin with some of the sugar and add it to the fruit. Simmer gently for 3-5 minutes.
3. Add the remaining sugar and stir until everything has dissolved. Add lemon juice for extra flavor.
4. Skim off any foam and pour the hot jam into sterile jars. Seal the jars immediately and leave them to cool upside down.

MessyMommy's tip:

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

Not very familiar with making fruit jam yet? Don't panic. MessyMommy will tell you the basic rules. That way, it's almost impossible to go wrong, and you can make your fruit jam with pectin in no time.

1. Buy fresh seasonal fruit. Why seasonal fruit? Seasonal fruit is often freshly picked, so it's deliciously fresh. Seasonal fruit is often much cheaper too. That's good for your wallet! The better the fruit, the tastier the jam.

2. Add enough sugar to your jam.

3. Why lemon juice? Lemon juice gives your jam a pleasant sweet-and-sour balance.

4. Is the jam thick enough? You can find out very easily. Take a small plate or bowl and put it in the fridge. Think your jam is thick enough? Spoon a little onto the plate or into the bowl and leave it for a minute.

5. Clean jars! Would you like to keep the jam for a long time without it going moldy? Then it's important to sterilize the jars before using them.

6. Time to fill them. Ready? Put the warm jam into the jars. Tap the jar firmly against your hand or a surface that isn't too hard a few times to remove air bubbles.

Still not sure you can do it? See how Julia made her own jam: Read the blog here.

And one more tip from ietsGezond.nl: would you like to use less sugar in your diet? Replace some of the sugar with a sugar substitute, such as erythritol. That way, you'll get jam with far fewer calories. Please note: the jam will also keep for a much shorter time because sugar acts as a preservative. Store your jam in the fridge and try to eat it quickly, or use another preservative: add extra lemon juice or powdered vitamin C.