Asked by: Dale Rackershealthy living alternative medicine
Can you cook instant pectin?
Last Updated: 7th May, 2020
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Hereof, is pectin destroyed by heat?
Pectin is heat sensitive and if over cooked, loses it gelling capability. Most commercially produced jams are cooked at high temperatures, for longer periods and in large quantities, destroying the natural pectin in the fruit so it is added to set the finished product.
Secondly, how long do you cook pectin? Undercooking (it must hit a full rolling boil for ONE minute) or too little pectin or sugar leads to runny jam.
Also asked, can you use freezer pectin in place of regular pectin?
Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
What happens if I use too much pectin?
Too much pectin or overcooking your jelly or jam will cause it to be overly firm. If you have too much pectin compared to the sugar and acid in the mix, you get overly firm jelly or jam,” says Loe. “Also, if your fruit was [not fully ripe] and you added commercial pectin, you may have upset the ratio.”