What is pectin and how is it useful for the body? Pectin for jam How to use, how to add: recipes of jam jams, currants, gooseberries

Pectin is a Nekrahmal polysaccharide, which is present in vegetables, fruits and herbs. This food fiber translated from Greek means "frozen." The healers of antiquity knew about him. But, for the first time was allocated at the beginning of the 19th century. This was done to the French pharmacist Henri Brakonno. He called this compound the "orderly of the body" and described its ability to absorb and remove slag and garbage from the body.

Later, other properties of this compound were opened, and in the early 20s of the last century, the first factories appeared in Europe, processing fruits and vegetables and distinguishing pectin from them.

Properties and scope

Pectin is used very widely today. It is used with medical, pharmaceutical and cosmetic purposes. Very often, this polysaccharide is used in cooking as a thickener, a clarifier and geluccal. It is indicated as part of the products of the E440 code.

With regular use of products containing pectin, you can prolong youth and improve your health. This polysaccharide is used for the production of drugs to help the stomach and intestines, juices, jams, jelly, marmalads and other foods. In the cosmetic industry, pectin is used as an ingredient in nutrient creams and masks.

Pectin: benefits and harms

The benefits of this connection have long been studied and today is obvious

It has been established that pectin is able to reduce the level of cholesterol and blood sugar. In addition, this polysaccharide effectively fights the development of cancer.

Fiber, including pectin, is extremely necessary for a person for the normal functioning of the intestine. Scientists have found that if a person daily consumes 15 grams of this polysaccharide, then his condition will improve markedly. For medicinal purposes, it is recommended to use up to 35 grams of pectin per day.

Unfortunately, it is impossible to obtain such an amount of pectin in the usual way. Even if you eat a half -kilogram of the most rich in a pectin of a vegetable or fruit, you can get a maximum of 5 grams of this compound. Therefore, today food additives containing pectin are very popular. But, they can be effective if you will eat and natural sources of pectin.

Regular use of pectin and products containing it will allow:

• Normalize metabolic processes in the body
• Improve blood circulation
• Reduce cholesterol
• Stabilize gastrointestinal tract functions
• Clear the body of heavy metals
• Remove toxins and decay products from the body
• Activate the intestinal microflora
• Improve the absorption of nutrients from food

But, like every useful substance, pectin has restrictions on use. This polysaccharide can lead to allergic reactions of the body. With an overdose of the additional administration of pectin, fermentation processes in the body may begin, the absorption of proteins, fats, iron, calcium, zinc and magnesium can be disturbed. There may also be problems with the work of the intestine. Pain in the abdomen and strong flatulence may appear.

Of course, all this is possible only if you take pectin in the form of biologically active additives. When eating foods rich in this polysaccharide, no negative reactions were found.

How does pectin improve digestion and removes unnecessary substances from the body?

The main feature of pectin is the ability to adorize (bind) harmful compounds and remove them from the body. Modern ecology, aggravation of air, dirty water, harmful food and other negative environmental factors negatively act on the human body. Many harmful compounds accumulate in the body for years, poisoning it.

Pectin is able to cleanse the intestines of decay products, heavy metals and other compounds. This polysaccharide normalizes the intestinal microflora and prevents constipation.

Pectin is able to help the stomach to cope with food better. This polysaccharide also has a beneficial effect on the functioning of the liver, pancreas and the circulatory system as a whole.

Once in the human body, pectin absorbs harmful cholesterol, carcinogens, toxins and harmful and unnecessary substances. And then removes them in a natural way.

What products contain pectin, what is it made of?

We already wrote above that to clean the body, it is necessary to ensure an additional amount of pectin

But, for preventive purposes and to help your intestines, you can simply include in your diet products rich in this compound. In this table you can find out in which it is most:

In industry, pectin is produced from four types of raw materials:

• Apple squeeze (content up to 15%)
• Zhoma sugar beets (content up to 20%)
• Sunflower baskets (content up to 25%)
• Citrus crust (content up to 35%)

Apple pectins are mainly used in confectionery. Citrus fruits are used in the production of dairy and canned products. Pectins learned from sugar beets, go to the production of pharmaceutical and dietary products, and from sunflower baskets, to high -quality cosmetic products.

This polysaccharide is distinguished from a plant base using acid extraction. After that, raw materials are subjected to drying. Formed dry cream powder without smell and is used in the future.

Types of industrial pectin

• Buffering. This thickener can do in the process of harvesting without the acid -necessary acid process
• Not buffering. Pectin, which thickens only in the presence of acid. Moreover, such acid can initially be present in products or added to them in the form of lemon juice
• Thermostable. Finished products containing this thickener can continue to be thermal treatment
• Non -passable. If this type of thickener is present in the products, then they cannot be heated

How to use pectin, as a thickener when cooking jam, how much to add?

Pectin is used when cooking jam to give it a beautiful look. Thanks to this polysaccharide, the jam is beautiful and will not darken over time. In stores you can buy both pure pectin and mixtures for blanks based on it.

For example, Zhelfix or confiture.

The main substance of any jam is sugar. They are used as a sweetener, preservative and thickener. But, if the berries and fruits from which the jam is made initially sweet, then the role of the thickener and the preservative (the sweetener is no longer needed) is advisable to convey to the pectin.

This polysaccharide is ideal for the production of not only jam, but also thick jams. At the same time, the final product will have less calorie content and greater benefit. And the taste of such products will not be interrupted by sugar.

Now that we have figured out what role pectin plays in making jam, you need to find out how much and at what stage it is added to this sweet product. After all, the incorrect technology for adding and the wrong amount of pectin will lead to the fact that the jam will be liquid or its taste will deteriorate.

Important: the more it is used in sugar jam, the less you need to take this thickener. The norm of this substance in jam is 5-15 g per 1 kg of berries or fruits. Its number depends on the manufacturer. Boil a small portion of jam or jam with your pectin and when to cook the main mass to adjust the amount of the thickener.

The amount of the thickener depending on the amount of sugar and fruits:

• Berries or fruits 1 kg: 250 g of sugar 5 g of pectin
• Berries or fruits 1 kg: 500 g of sugar 10 g of pectin
• 1 kg of berries or fruits: without sugar 15 g of pectin

Before adding this thickener in jam, it needs to be mixed with a small amount of sugar (so it is better to distribute by mass). It is necessary to add in boiling jam 3-5 minutes before the end of cooking. If you add it earlier, then the geling properties will be destroyed. Pectin jam will become thick after cooling.

Raspberry jam with pectin (recipe)

1. Raspberry (1.75 kg) is kneaded by mashed potatoes
2. Add sugar (1.85 kg) and slowly heat constantly stirring until the sugar is completely dissolved
3. Add a piece of oil (1 tbsp. Spoon) in jam and increase the fire
4. We bring to stormy boiling and add pectin (3 tbsp. Spoons) mixed with sugar (150 g)
5. Cook for another 2 minutes and remove from heat
6. Pour into jars and burrow the lid

How much pectin in a teaspoon?

In order to find out how much pectin grams in a teaspoon read the contents of the table:

Jam Cherry recipe with pectin

A very tasty jam can be boiled using the thickener for jeal fuel "Zhelfix"

It consists of citric acid and pectin. You can buy bags of this substance in the parts of products for health.

1. Cherry (2 kg) we wash and remove the seeds from it
2. We fill it with sugar (1 kg) and put it on the stove
3. Bring the jam to a boil and remove from the stove
4. Let we brew 15 minutes
5. Then put again on the stove and cook for 10 minutes
6. Mix pectin (25 g) with sugar (2/3 cup)
7. Pour pectin with a thin stream in jam and mix
8. Cook for another 1.5 minutes, cool and pour into banks

Gooseberry jam with pectin

Gooseberry jam is always very tasty. But, if it is prepared using pectin, you can achieve a more delicate consistency, which is neutralized by a large amount of sugar.

1. We cross the gooseberries (1 kg) and remove the spoiled berries
2. Washing the raw materials of future jam in cold water
3. Grind the berries with a blender, meat grinder or any other way
4. Pour the puree with sugar (800 kg) and cook over low heat
5. When the jam boils, boil it for another 10 minutes
6. Be sure to remove the foam
7. Mix pectin (15 g) with sugar (300 g)
8. We fill this mixture in jam and mix well
9. We boil another 2-3 minutes and remove from the stove

The jam is ready, it remains to be poured into banks and close it with lids.

Black currant jam with pectin

Units can live without sweets. Yes, many of us depend on various appetizing sweets. But, products containing sugar in large quantities cause health problems. Therefore, try to minimize its quantities in your diet. Drink tea or sugar coffee with delicious blackcurrant jam.

1. Currant berries (1 kg) must be washed and carefully sort
2. We press them with a wooden spoon so that they let the juice
3. We fall asleep on top of the pectin (20 g) and bring to a boil
4. Now fall asleep sugar (1.2 kg), mix and cook for another 3 minutes
5. We lay it on jars in hot form

How can pectin be replaced in jam?

Pectin jam is more thick and beautiful

But, if you do not have the opportunity to buy this thickener, then you can cook jam in the old "grandmother" in the way using ordinary sugar.

A more similar consistency that pectin gives can be obtained with the help of gelatin. It must be added at the very end of cooking.

It will help to replace the pectin in the jars of Agar-Agar. Several spoons of this plant analogue of gelatin will give your jam good density, and thanks to the neutral taste and smell, they will not interrupt its base.

You can also replace pectin crusts of citrus fruits (except tangerine). They have a lot of natural pectin. And the recipe for making pectin from citrus crusts at home is as follows.

It is best to cook pectin from citrus fruits from lemon, orange or lime. Grapefruit and tangerines are not suitable for this. Separate the white part from the skins and rub it on a fine grater. The resulting mass (500 g) must be mixed with lemon juice (5 tbsp. Tablespoons). Pour water (2 cups) and boil over low heat for 10 minutes. Then the mass should be filtered through gauze. The resulting juice can be frozen, rolled into banks or dried in the oven. This product will contain a huge amount of pectin.

Marmalade on a pectin recipe

Marmelad is a very tasty and healthy treat. It can be prepared from various berries and fruits. In this recipe, marmalade is prepared from frozen raspberries. This sweetness can be used in this form or used as a filling of more complex sweets.

1. Mix sugar (2 tbsp. Spoons) with pectin (20 g)
2. We fall asleep raspberries (400 g) into a pot with a thick bottom and fill it with sugar (250 g)
3. Heat over medium heat until sugar dissolves
4. Add lemon juice (1 tbsp. Spoon) and mix
5. Fill in the sugar-pectin mixture and mix intensively
6. Remove the fire to a minimum and boil the mixture until it becomes a dark border
7. The finished mixture should harden quickly (take for a sample)
8. Pour the finished mixture in a form covered with baking paper
9. When the marmalade freezes it into pieces and roll it in sugar

Such a home -made marmalade must be stored in the refrigerator.

Zepfir on Pectin: Recipe

Pectin as part of a marshmallow does not lose its functions

It is also able to remove harmful compounds from the body: toxins, toxins, heavy metals. Therefore, such sweetness not only has a pleasant taste, but also very useful. And the calorie content of marshmallows is only 330 kcal per 100 g.

1. Dilute the pectin in water (160 ml) and leave for an hour
2. We clean the apples from the skin and core
3. We make puree (250 g) from them in any available way
4. We fall asleep in apple puree sugar (250 g) and vanillin (10 g)
5. Mix the mixture thoroughly
6. The thickener diluted in the water is brought to a boil
7. Add sugar (475 g) to it and mix
8. Again bring to a boil and wait until the sugar dissolves
9. Remove the mixture from the heat and let it cool a little
10. In apple puree, add protein (1/2 pcs) and beat with a mixer
11. Then we make another protein (1/2 pcs) and beat again
12. Pour the syrup into the mass with a thin stream and continue to interfere
13. We put the resulting mass in a confectionery bag and form a marshmallow
14. We lay it out on a baking sheet covered with baking paper
15. We leave for a day and sprinkle with icing sugar before use

How to make apple pectin at home?

We have already written about how to make pectin at home from citrus crusts. But, apples are suitable for this purpose. It is best if apples are from their own garden, and not purchased, processed by nitrates. Before making pectin from apples, they need to be washed well in warm water and cut into several slices.

1. Since the most pectin is contained in the apple peel, it is not necessary to clean it.
2. Cut apples (1 kg) should be put in a pan with a thick bottom
3. Pour them with water (1 cup) and cook for 25 minutes
4. Когда яблоки разварятся их нужно снять с плиты и остудить
5. We lay out the resulting mashed potatoes in a bag of dense gauze
6. We suspend it and substitute the dishes into which the liquid will drain
7. Juice that drains into this dish will contain a large amount of pectin
8. Such apple pectin juice must be stored in the refrigerator

If this juice is poured into a baking dish and put in the oven, heated to 80 degrees, then you can get solid pectin. It can subsequently cut into small pieces and used for its intended purpose.

Drug liquid coal complex with pectin: benefit for children

Dietary supplement "complex with pectin liquid coal" is an apple pectin -based drug

having the absorbing properties. Despite this name, activated carbon is not part of this drug. This name of this biologically active addition is given for its functions. Thanks to natural compounds, this tool can normalize metabolism and improve intestinal motility.
In addition to pectin, the liquid coal complex includes:

• inulin - a substance restoring the environment for the propagation of beneficial bacteria
• amber acid, taurine - compounds that stimulate the liver and cleansing the body from harmful substances
• fennel seed extract

With this dietary supplement you can:

• Reduce allergic reactions of the body
• Eliminate the consequences of poisoning with drugs and poor -quality food
• Restore the body after helminthic invasions
• Restore intestinal microflora

The drug is available in the form of a powder, which must be dissolved in water before use. The resulting gel will eliminate discomfort in the gastrointestinal tract. Only a few techniques of this tool with your child will be able to restore the digestive tract.
The contents of the bag are diluted in 50-75 ml of water. Children should take such a tool 2-3 times a day.

Where is pectin for sale for cooking jam?

Pectin can be purchased in confectionery departments of large supermarkets or in specialized stores of large ones. If it is difficult to find a pectin in your city for cooking confectionery dishes, then you can buy this thickening in the online store. For example, in the online store of the right products "Slimshop".

By this link You can buy apple pectin "Fit-parade" for jam in bags of 25 g.

You can also purchase a “Beijing-Inuline complex” for cleaning the body.

How to take pectin for weight loss, how to breed?

The adsorbing properties of pectin allow the use of this tool to reduce excess weight

This polysaccharide is able to remove excess substances and cleanse the body of toxins. But, do not forget about such an important pectin function as normalization of metabolism. After all, only by “dispersing” metabolism can be effectively fighting with excess weight.

Important: American nutritionists have found that 25 g of pectin per day allow you to get rid of 300 g of excess weight daily. But, in order to achieve this, it is necessary to start eating correctly and engage in aerobic exercises.

Scientists also revealed that with the help of pectin, blood microcirculation in subcutaneous deposits was improving. Which also makes it possible to get rid of hated kilograms.

The benefits of pectin for weight loss are that this polysaccharide is capable of:

• Slow down the absorption of fats and sugar
• Promotes to reduce the number of calories
• Dulls a feeling of hunger

In order to lose weight, pectin (5 g) is diluted with water and the resulting gel is used 3 times a day before meals.

How does pectin differ from gelatin?

Gelatin and pectin are used in cooking with similar goals. Most often as thickeners. And the difference from pectin, gelatin is of animal origin. It is produced from skins, bones, tendons and cartilage. So, if you are a vegetarian, you must choose products in which pectin is used as a thickener.

And one more difference. In some confectionery products, where you need a great hardness of the finished dish more often use pectin. For example, for marmalade, it is the plant polysaccharide that is more suitable.

Pectin or Agar-Agar What is better?

Agar-Agar, like Pectin, is a thickener of plant origin. It is made of algae. The advantage of agar-agar over Pectin is that it is practically not subject to temperature effects. This means that even in severe heat, confectionery products, where agar-agar would not “sail” as a thickener.

But, due to the high cost of agar-agar, pectin or gelatin is used as a thickener.

Pectin: tips and reviews

Sveta. When I wanted to cook jam in a slow cooker, I found a recipe with a pectin. I searched for this substance in stores for a long time. Found in the "tape". Now that I see a dozen bags at once. I tried to cook without pectin. Jam will not turn out so thick and tasty.

Rita. It was cleaned with liquid coal. I am very glad to the result. The skin began to look better. I hope this remedy cleaned the “insides”. And the husband is enriched with a pectin at work at work. I tried it. Juice like juice. A little thicker than usual.

Video. Fruit pectin