"Quittin": how to use for delicious jam

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone loves jam, even those who think they don't like sweets at all. After all, berries, fruits, and even vegetables plus sugar result in the most natural and most delicious product. Although now time has become so fast that even jam can be cooked in a few minutes if you use Quittin. The method of using this food additive made it possible to cook goodies simply quickly.

Jam variations

Few people think that jam is not the only product obtained by cooking with sugar plant gifts of nature. There is jam, jam, marmalade, jelly, marmalade, and how many other names of berry and fruit yummy, cooked with and without sugar! Such a product thickens due to sugar and pectin, a gelling component present in berries and fruits.

Jam and marmalade

The thickest varieties of sweet preparations are jam and marmalade. To get such a dish, berries, fruits or vegetables from which it is prepared, it is necessary to boil for a very long time over low heat. This process is not complicated, but rather boring - regular stirring of the mass so that it does notburnt, turning the heating on and off in a certain order, if necessary according to the recipe, takes up a lot of free time. But the result is always justified.

Jams and jams are the most reliable preparations, they will not turn sour or ferment during storage, such a product does not flow, and therefore they are used for making pies and cakes. With the appearance on the shelves of the special product "Kvittina", the method of application of which contributes to the thickening of the mass, the process of cooking sweets began to go much faster.

"Quittin" - summer-autumn helper

Summer and autumn - it's time for all kinds of goodies, including sweet preparations for the winter. Many housewives cook jams, jams, jam or marmalade from a variety of berries and fruits. It's good when such work is not wasted - the workpiece turns out to be tasty, fragrant, worthy of consistency, it is stored for a long time and pleases home with reminders of summer all winter and next spring.

For many, such preparations have one problem - they turn out to be too liquid or they need to be boiled for a large number of hours to get thick jam or marmalade. And in order to get marmalade, you have to stand at the stove for almost a day. But many housewives have found a way to speed up the process of cooking jam and getting thick jam or marmalade. A special additive helps in this - "Quittin" for jam. How to use such a helper? Very simple. The contents of the sachet are added to the prepared product for itsthickening.

Why and for what?

In many stores in the departments of products for baking and blanks, you can see bright yellow bags with the inscription "Quittin for jam". The method of using this additive is primitive - one bag is added to the prepared mass of berries or fruits and granulated sugar of a certain amount this product.

Why does "Quittin" help to make high-quality jam or marmalade with jam? Because its main component is pectin. This is a substance that plays an important role for all plants, shaping, maintaining turgor and the ability to maintain drought resistance for a long time. Pectin is extracted from plants and is used in many areas of human life - from cooking jam or marmalade to medicine and cosmetics.

2 kilos of jam?

Quittin jam additive, the method of application of which is very, very simple, is produced by the world famous company Haas, which began to conquer all the cuisines of Austria, and then Europe in 1850. This company produces a huge number of assistants for cooks and all those who love to cook. Quittin is one such supplement. It consists of:

• pectin (E440);
• glucose;
• lactose;
• citric acid (E 330) as an acidity regulator;
• powdered sugar.

All these components complement each other in such a way that jam or jamit turned out delicious, without foreign smells and taste, this is the peculiarity of the "Quittin" additive. The method of application from the manufacturer is as follows: for 1 kilogram of fruit or berries, take 1 kilogram of granulated sugar and 1 sachet of gelling powder. If the berries are watery, for example, cherries or sweet cherries, strawberries, then for the density of the jam, you need to take 1.2 kilograms of granulated sugar and 2 sachets of gelling additive per 1 kilogram of raw materials.

The algorithm for making jam or jam from the Haas company is as follows:

• wash raw materials, remove bones, cores, stalks, damaged areas;
• weigh;
• grind into puree with a blender or by rubbing through a sieve;
• in a flat container, mix the resulting puree and the required number of Quittin sachets;
• add lemon juice if desired, it will add more density to the product;
• bring to a boil, stirring constantly;
• add all the required sugar and mix;
• bring the mass back to a boil, reduce the heat;
• cook for 5 minutes with constant stirring;
• Pour hot jam into prepared jars and roll up or close tightly.

According to the reviews of many housewives who used this additive, the jam turns out no worse than usual, and a lot of time is saved on its preparation. Although there are negative reviews. Many complain that "Quittin" quickly clumps up and cannot be bought for the future, but it is not sold everywhere. Many people note in the supplement "Quittin" a wayapplication - very simple and fast, no need to soak and dissolve for a long time, like gelatin. So for the most part, the reviews about the gelling additive for jam are quite favorable.

Using products from the company "Haas" (Haas) allows you to save a huge amount of time and effort to prepare delicious and he althy meals.