Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

What Is Pectin?
0

7 posts in this topic

Hi guys,

my breadmaker also makes jam. Now the recipe calls for pectin. What is pectin? Is this a stabilizer? Could I substitute this with gelatine :huh: ?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Pectin is a complex carbohydrate found in many fruits and some vegetables. Sources include apples, plums, peaches and similar fruits. It is not a source of gluten. You should be able to obtain it at a health/specialty food store.

0

Share this post


Link to post
Share on other sites

I knew that pectin is in apples, but I didn't know about the other fruits. So it's a stabilizer. Do you know, if I could substitute this with gelatine? Cause gelatine makes jam stiff, too. I'm just curious, if you can do so :) . If not, I will get the pectin in our health food store.

0

Share this post


Link to post
Share on other sites

Stef - I don't think gelatin will work. I have never heard of making jam with gelatin. What bread maker do you have? Mine makes jam also but I lost the recipe. Could you post the recipe for yours?

Thanks!

Stephanie

0

Share this post


Link to post
Share on other sites

Sure, it's a recipe for peach jam:

1 cup sugar

1 tbsp. low-sugar fruit pectin

2 cups thawed frozen sliced peaches

1/2 tsp. ground cloves

1/4 tsp. ground nutmeg

2 tsp. lemon juice

I found the fruit pectin. Our health food store didn't have it. I found it in the same shelf with the canning supply in giant.

Does anybody have a recipe for strawberry jam? Or do I just exchange the peaches and the strawberries? That's weird though, cause I think nutmeg might taste a little strange in a strawberry jam, wouldn't it???

0

Share this post


Link to post
Share on other sites




That sounds delicious! I'm going to have to try that - we have a ton of peaches in my neck of the woods around July/August. (No, not in Georgia!) :P

I wonder if just a regular strawberry jam recipe would work? This sounds very similar to the recipes for jam not made in the bread machine - might be worth trying. I have some in my basic cookbooks at home, also there were recipes in the pectin box I got. Maybe I'll just experiment.

Thanks, Stef!

Stephanie

0

Share this post


Link to post
Share on other sites

That's a great idea. I didn't open my pectin box yet. There also might be some recipes... :lol:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,446
  • Topics

  • Posts

    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined