Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: curly66 on October 27, 2012, 11:09:36 pm
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Hi.
Has anyone worked with pectin?
I'm going to convert a mint jelly recipe and it asked for 3 fluid ounces of liquid pectin. All I could get from the health food shop was powdered pectin and i know nothing about it!!
I'm going to google it but thought maybe the experience of the group was the best place to ask.
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Hi curly,
You can make liquid pectin with apples. I'll get the recipe out this morning for you.
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Ok, this is from Sally wise's book A Year In A Bottle.
1kg of apples (granny smiths have the most pectin content)
3 cups water
Combine apples and water in a large saucepan and bring to the boil and simmer for 45 mins.
Strain through a colander, then strain the resulting liquid through muslin (I may have used a chuck for this when I didn't have musline one day!). This is your pectin stock!
Any excess pectin can be frozen for use in jams, jellies etc.
Sally also has a great recipe for apple mint jelly if you want that too?
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oh wow, thanks for that..
I have the biggest healthiest crop of mint this year and I don't want to waste it...
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Absolutely brilliant Snappy. Thanks for that. Money saver as well.
gerty
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Forgot to add that most of the pectin is in the core and pips so whatever you do, dont core your apple. Just cut in quarters.
In fact, in Sally's book, she says you can even just use the apple cores to make pectin stock! Even more frugal - eat the apple and use the core!
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Snappy, i would only use the cores. What a waste. make something out of the flesh. Apple pie sounds good.
Curley66, If you bought the powder pectin, use it . I keep Jamsetta for making jellies. 1/2 packet is usually enough for 1 TMX jug. of jam.
Does your Mint jelly have an apple Base?
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no it doesn't seem to,
4 - 1/2 pint jars
1 1/2 cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 1/4 cups boiling water
1 drop green food color
3 1/2 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
it's from the Allrecipe website.
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Snappy, I would love the recipe for the apple mint jelly if you wouldn't mind. Many thanks.
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no it doesn't seem to,
4 - 1/2 pint jars
1 1/2 cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 1/4 cups boiling water
1 drop green food color
3 1/2 cups white sugar
1/2 (6 fluid ounce) container liquid pectin
it's from the Allrecipe website.
I would use 1 packet of jamsetta in this amount..
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Pm 'd you the recipe cuilidh.
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Thanks Snappy it arrived safely.
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l would love the recipe too please
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achookwoman, how many grams/ounces in a packet of jamsetta please??
what I bought from the health food shop was a 100g net bag of 'Lotus brand' Citrus pectin powder..
it says 2.5 to 3g of pectin should be used for every kilo of fruit, but as I'm using mint leaves not fruit AND because I'm MORE than mathematically challenged (as dumb as to be quite frank) I cannot possibly make conversions or figure it out, calculator or not...
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Ok, this is from Sally wise's book A Year In A Bottle.
1kg of apples (granny smiths have the most pectin content)
3 cups water
Combine apples and water in a large saucepan and bring to the boil and simmer for 45 mins.
Strain through a colander, then strain the resulting liquid through muslin (I may have used a chuck for this when I didn't have musline one day!). This is your pectin stock!
Any excess pectin can be frozen for use in jams, jellies etc.
Sally also has a great recipe for apple mint jelly if you want that too?
Hi! Do you think that apple pectin can be made in the Thermomix? How?
Thank you very much!
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Sally wise's recipe always seems very wasteful to me. I'm a bit of a skin flint. When I am stewing apples to freeze or use, I keep the pips and skins and use these to create pectin.
You could do this in your TMX. Put what ever you have available in the TMX bowl ,( about 1/2 full) and cover by about 6 cm. with water. Don't fill bowl more than 3/4 full.
Cook on 100 for 30 mins, reverse, cap in. strain through a strainer lined with 2 layers of Chux. OR through a jelly bag, overnight.
This is your pectin juice.
When i make jams or jelly, I add this liquid to the mix. Depending on the pectin in the fruit I may also add JamSetta.
If i am making a small amount,(less than 4 medium Jars), I make it in the TMX. If a large amount, I use the stove.
Hope this helps.