Preparation time
3h 0min
Total time
4h 0min
Portion
1
jar(s)
Level
easy
Ingredients
Citrus pectin
- 250 gram citrus pith & seeds
- 63 gram lemon juice
- 500 gram water
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Zest the lemons removing all of the pith and seeds. Keep the pips separate.
- Chop the pith in pieces. Weigh to ensure you have 250gm
- Put the pith in the bowl and chop finely. Add the pips
- Add lemon juice to the bowl and mix gently.
Let stand for 2 hours - Add water mix and stand for 1 hour
- Boil at 100*C 2 minutes
- simmer for 1 hour
- Let cool.
- Strain through a jelly bag or several layers of cheese cloth. Keep in the fridge for up to 3 weeks in a sterile jar or freeze in ice blocks to keep for up to 6 months.
Method
Tip
For preserving fruits or making fruit jam, you can use around a quarter cup of liquid pectin per fruit. However, how much pectin to use depends on the fruit and it may vary across fruits because it uses the sugars and acids in the fruit to form a gel. Therefore, some fruits may require more or less pectin for preservation, depending on their sugar and acid content.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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