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Pectin

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Category Condiments, spices and additives
Meses de temporada*: All year

Natural jellifying substance, made of carbohydrates, present in many vegetables, especially in the juices of certain fruits such as lemons, gooseberries, blackberries, oranges and apples. It is extracted industrially from remains of dehydrated apples.

Pectin is a gelling agent in the elaboration of jams and jellies.

Recipes
Cranberry and aronia jam
2 h 30 min

Cranberry and aronia jam

  • Type of dish: Pastries
  • Temperature: Room temperature
  • Cuisine type: Vegan cuisine
Cranberry jam
120 min

Cranberry jam

  • Type of dish: Pastries
  • Temperature: Room temperature
  • Cuisine type: Vegan cuisine
Fruit of the forest jam
120 min

Fruit of the forest jam

  • Cuisine type: Vegan cuisine
Fruity red jellybeans
120 min

Fruity red jellybeans

  • Type of dish: Pastries
  • Temperature: Room temperature
Niza fruit candies
45 min

Niza fruit candies

  • Type of dish: Pastries
  • Temperature: Room temperature
Red wine fruit jelly
45 min

Red wine fruit jelly

  • Additional culinary preparation: Sweet
  • Temperature: Cold
  • Cuisine type: Vegan cuisine
  • Recipes
  • Glossary
  • Type of dish
    • Main course
    • Juices, milkshakes and beverages
    • Burguers
    • Beers
    • Meats
    • Pizzas, patty
    • Finger foods
    • Soups and creams
    • Cocktails
    • Dessert
    • Bread and pastries
    • Sándwich
    • Ice creams and sorbets
    • Birds
    • Shellfish
    • Pastries
    • Coffee, chocolate and infusion
    • Legumes
    • Breakfasts and brunch
    • Appetizers and canapes
    • Pastas
    • Salads
    • Fish
    • Rices
    • Vegetables
    • Eggs
    • Cheeses
    • Patty
    • liqueur
  • Temperature
    • Cold
    • Warm
    • Hot
    • Room temperature
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • European cuisine
    • Mexican cuisine
    • Italian cuisine
    • American cuisine
    • 5th range cuisine
    • French cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Asian cuisine
    • Gluten free cuisine
    • Basque cuisine
    • Vegan cuisine
  • Additional culinary preparation
    • Bakery
    • Technique
    • Dressings
    • Garnishes
    • Stocks
    • Sauces
    • Sweet
  • Conservation technique
    • Pasteurization
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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