Tag Archives: pectin

Recipe: Pineapple & Lime Pectin Jellies

I’m all jellies all the time right now – ten batches so far this weekend, and two more to make – so I fear that all the recipes you’ll be seeing around here will be confectionery-related.

Here’s an invention from yesterday which turned out very well, I think.  I apologise for the paucity of illustrations – I was really focusing on getting the jellies made rather than recording the method for posterity!  You will have to imagine for yourself what my kitchen looks like when I am hacking apart a pineapple in it…

Pineapple is traditionally a poor choice for jelly making – the fresh fruit contains enzymes which break down gelatine, and leave you with Pineapple Goo, as I have learned to my cost.  But pineapple also contains a fair bit of pectin, so for once, the vegans win out over the omnivores, because *their* pineapple jellies actually work!  The flavour of these jellies is mellow and fresh rather than tangy, and not too sweet – the lime is a background flavour, but is mostly there to make sure there is enough citric acid going on.  I really like these.


Your shopping list
1 smallish pineapple
20 g pectin
50 g + 350 g white sugar
1 lime
175 g glucose syrup
15 g citric acid solution (I will explain all below, just buy citric acid for now)
caster sugar, for dredging

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Recipe: Grapefruit Pectin Jellies

These jellies are basically the point of grapefruit, at least in my opinion.  I find grapefruit far too bitter to eat, but the bitterness and sourness help the pectin to set the jelly, and the resulting confection is just sweet enough, with a lovely grapefruit flavour and only a hint of bitter pith.  If you like other citrus but have never liked grapefruit, give these a try.  You’ll be surprised at how nice they are.

This recipe is actually extremely easy to make – the biggest difficulty in my experience is finding the right kind of pectin.  Well, that and not having exploding thermometers or scales which spontaneously malfunction.  The pectin you can buy at most supermarkets or health food shops is for jam – confectionery requires a stronger pectin.  My pectin is labelled Classic CS 502, with a degree of esterification that is 58-64% and is designed for a soluble solids range of 68-80% and a pH range of 3.0-3.6.  I’m afraid I have very little idea what that means (clearly I need to read more of that food chemistry book), but it might give you something to look for on the packaging.

You also absolutely require good scales and a candy thermometer for this recipe.  I recommend avoiding glass thermometers – they can shatter, and there’s nothing worse than having your jelly all ready to pour into the tin and then realising that you only have half a thermometer and the other half is somewhere in the gel... especially when this was the first time you actually found the right pectin and got the mixture to setting consistency…

Your Shopping List

50 g + 350g sugar (plain white sugar is best here)
20 g pectin
zest and juice of 1 medium grapefruit (about the size of a largeish orange)
175 g glucose syrup (I think this is the same as corn syrup – it’s a clear, very viscous, very sweet liquid derived from corn)
10g citric acid solution (5 g citric acid dissolved in 5g just-boiled water)
caster sugar, to coat

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