Pectin confiture

Pectin confiture

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Pectin Confiture Ingredients

  1. Blackberry 2 kilograms
  2. Lemon 5 pieces (large) (1 glass of juice, a glass capacity of 250 milliliters)
  3. Sugar 7 cups
  4. Pectin liquid 1 packet
  • Main IngredientsLemon, Blackberry, Sugar
  • Serving 8 servings
  • World Cuisine


Colander, Deep bowl, Meat grinder or blender, Paper kitchen towels, Knife, Glass, Manual juicer, Wooden kitchen spoon, Aluminum pan with a thick bottom and a lid, Watering can with a wide neck, Ladle, Stove, Skimmer, Plate, Bank, Sterilized screw - 8 pieces, Lid, sterilized screw - 8 pieces, Autoclave with a lid, Autoclave net, Kitchen towel - 1 - 2 pieces, Wool blanket

Cooking confection on pectin:

Step 1: prepare the berries.

Peel the stalk from the blackberry while sifting through and removing damaged rotted or spoiled berries. Then discard the blackberry in a colander and rinse under running cold water. Leave the berries in a colander so that the glass is excess liquid.

Step 2: chop the berries.

Grind pure blackberries in a deep bowl with a meat grinder. Rinse the required amount of lemons under running water, pat dry with paper kitchen towels, cut each lemon into 2 parts with a knife, and squeeze the juice from the halves into a glass. Just the prescription you need 1 cup concentrated lemon juice, but take your time pouring it into a bowl with chopped berries. To begin with, try ground berries, if they are very acidic, you can reduce the amount of lemon juice. After you have decided on the taste, add the amount of lemon juice that you think is necessary, but not less than half a glass. Stir the mass with a wooden kitchen spoon until smooth and pour into a large aluminum pan with a thick bottom.

Step 3: add sugar and lemon juice.

Add the right amount of sugar to the pan with lemon juice and berries. Do not mix the mass, let it brew for 30 minutes. In 30 minutes You can mix the semi-dissolved sugar with the liquid, until a homogeneous consistency.

Step 4: Cook the Confiture

Turn the stove on to a strong level, place a pan of liquid berry mass on it and bring it to a boil, constantly stirring with a kitchen wooden spoon. After boiling, cook the confiture evenly. 1 minute and no more. During this time, the sugar will completely dissolve, a white foam will appear on the surface of the confiture, remove it with a slotted spoon.

Step 5: add pectin.

Exactly 1 minute, remove the pan from the stove and add to it 1 bag of liquid pectinconstantly stirring confiture with a wooden spoon. In this recipe you can use any pectin, it can be an extract from fruits, vegetables or crops. Thoroughly mixing the confiture, remove the remaining foam from its surface, cover the pan with a lid and let the confiture infuse for 5 to 7 minutes.

Step 6: sterilize the confection on pectin.

On a sterilized jar, install a wide-necked watering can in turn and pour the confiture into containers using a ladle. Close cans tightly with sterilized metal lids for preservation. This recipe uses screw jars with special lids, but if you use regular lids, just cover them with jars of confiture. Turn the stove on to a strong level and place an autoclave on it half full with running water. Place clogged jars with confiture on the autoclave's grid and, holding the grid with your hand, carefully lower them into still-cold water. Water should cover the screw cans completely. Cover the autoclave when the water starts to boil, and you will hear it by the characteristic gurgling sound, note the time and sterilize the workpiece 10 minutes. Then turn off the stove, remove the lid from the autoclave, remove the grid with the workpieces, and, holding each jar with a kitchen towel, close the screw lid even more tightly, as much as your strength allows you. If you use regular cans, the water level in the autoclave should be 2 to 3 fingers lower than the level of the neck of the cans. After you remove these jars from the autoclave, close them with the preservation key. Turn the jars of confiture upside down, put it on the floor and wrap it with a woolen blanket so that there are no gaps between the blanket and the floor, and your workpiece could cool down without sudden changes in temperature and drafts for 2 to 3 days. After the required time, remove the blanket and rearrange the cans in a dark, well-ventilated cool place, such as a pantry, basement or cellar.

Step 7: serve the confection on pectin.

Pectin confiture is served at room temperature. Like jam and jams of any kind, confiture is placed on saucers or in small dessert vases. This type of preparation is considered a dessert; it is pleasant to relish it with cookies, crackers, fresh bread and rolls. Very often I use confiture in baking pies, pastries, cakes and several types of cookies. The texture is high-quality confiture, delicate, soft, jelly-like, of uniform consistency or with small pieces of fruit. Tasty and not expensive, enjoy! Enjoy your meal!

Recipe Tips:

- - Using the above instructions for making confiture, you can replace blackberries and prepare this type of dessert from any other berries, fruits or vegetables.

- - Instead of fresh lemons, you can use concentrated lemon juice, which can be purchased at any stores or supermarkets.

- - In this type of confiture, in no case is dry pectin used!

- - Do not forget that during preservation all the equipment that you will work with must be perfectly washed with any detergents or soda and then treated with boiling water or sterilized.

- - Be sure to sterilize jars and lids in any way before starting to prepare for preservation, it can be sterilization in an autoclave, microwave, oven or steam.