Substituting Pectins

[gap]

Hi,

I have to make a recipe tonight which calls for citrus pectin. Unfortunately I only have pectin NH on hand and no time to wait. Does anyone know what ratio should be used to substitute pectin NH for citrus pectin?

Cheers

[gap]

Don't know if I'll hear any other answers but one chef I trust has told me to leave the amount of pectin the same in the recipe (ie., 1:1 ratio)

[Kerry Beal]

I think Pectin NH might give you a very different texture - but I'm not sure. I seem to recall I used the NH for a soft gelee when I made my bake off dessert, but citrus pectin I only use for jam.

What's the recipe?

[gap]

Hi Kerry,

it's a jam recipe which needs to be slightly firmer than I normally like for the centre of macaroons

100% raspberries

80% sugar

0.8% citrus pectin

I ended up using pectin NH in the same ratio and it worked fine. I think you are correct though - if the pectin was a larger proportion of the recipe it would give a different texture.

Cheers

[chiantiglace]

are you sure it worked fine? have you left them at room temperature yet? As long as NH is chilled it will be firm, it's designed for fillings actually but it is considerably weaker than citrus pectin, but a lot smoother in texture.

[gap]

Definately worked. It might have been the frozen raspberries had enough natural pectin that the pectin NH wasn't needed?? That said, "smoother texture" is definately a description I would use for this batch versus the normal batch

[chiantiglace]

depends on the temp it was cooked to