{"id":10296,"date":"2022-08-15T19:59:00","date_gmt":"2022-08-15T17:59:00","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10296"},"modified":"2022-08-15T19:59:00","modified_gmt":"2022-08-15T17:59:00","slug":"koka-eget-appelpektin-syltakuten","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/koka-eget-appelpektin-syltakuten\/","title":{"rendered":"Koka eget \u00e4ppelpektin &#8211; syltakuten"},"content":{"rendered":"<p><strong>Koka eget \u00e4ppelpektin kan verka \u00f6verambiti\u00f6st, men \u00e4r verkligen s\u00e5 enkelt. Resultatet \u00e4r sylt och marmelad med perfekt konsistens. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Pektin, undrar n\u00e5gon. Jo, det \u00e4r ett \u00e4mne som finns naturligt i frukt och b\u00e4r. Det h\u00e5ller ihop cellerna s\u00e5 att de h\u00e5ller formen helt enkelt. N\u00e4r de hamnar i kastrullen f\u00f6r vidare f\u00e4rd ner i syltburken f\u00f6ljer pektinet med och bildar en bindande gel\u00e9.<\/p>\n<p>Kruxet \u00e4r att m\u00e4ngden skiljer sig s\u00e5 mycket mellan olika sorter. Vissa inneh\u00e5ller mycket och andra bara sm\u00e5 m\u00e4ngder. F\u00f6r lite betyder rinnig sylt.<\/p>\n<p>H\u00f6g halt pektin finns exempelvis i vinb\u00e4r, \u00e4pplen och krusb\u00e4r. I mellankategorin hittar vi bland annat hallon och plommon. Sm\u00e5 m\u00e4ngder m\u00e4rks n\u00e4r man ska f\u00f6r\u00e4dla jordgubbar, bl\u00e5b\u00e4r, p\u00e4ron, rabarber och k\u00f6rsb\u00e4r. Och h\u00e4r beh\u00f6vs f\u00f6rst\u00e4rkning om man inte vill ha alltf\u00f6r rinnig sylt.<\/p>\n<h2>Pektin &#8211; en miniskola<\/h2>\n<ul>\n<li>Pektinet \u00e4r alltid piggast i f\u00e4rsk frukt och b\u00e4r. Anv\u00e4nder du frysta b\u00e4r ska de tinas snabbt f\u00f6r att inte cellerna ska spricka av stora iskristaller under upptining.<\/li>\n<li>N\u00e4r frukt och b\u00e4r kokas l\u00f6ser pektinet upp sig och blandas med koket, men det ska inte bli n\u00e5got l\u00e5ngkok. Snabbt ska det g\u00e5 f\u00f6r att pektinet inte ska f\u00f6rst\u00f6ras. Kort koktid \u00e4r dessutom en f\u00f6rdel b\u00e5de f\u00f6r smak och f\u00e4rg.<\/li>\n<li>Syra \u00e4r pektinets b\u00e4sta v\u00e4n. Lite citronsaft ger r\u00e4tta milj\u00f6n f\u00f6r gel\u00e9bildning, men det kan ocks\u00e5 fungera att blanda in en femtedel omogna syrligare b\u00e4r f\u00f6r att hitta r\u00e4tt balans.<\/li>\n<li>Sockerhalten har ocks\u00e5 betydelse f\u00f6r pektinets gel\u00e9bildande f\u00f6rm\u00e5ga. En sockerhalt p\u00e5 55 procent brukar rekommenderas.<\/li>\n<li>Ett trick \u00e4r att g\u00f6ra en blandning p\u00e5 pektinrika och pektinfattiga r\u00e5varor. Sylt p\u00e5 svarta vinb\u00e4r och bl\u00e5b\u00e4r \u00e4r b\u00e5de en konsistens- och en smakhit.<\/li>\n<\/ul>\n<p>S\u00e5klart kan man k\u00f6pa pektin i aff\u00e4ren, men den som vill prova att g\u00f6ra eget beh\u00f6ver inte arbeta s\u00e4rskilt h\u00e5rt. Och s\u00e5h\u00e4r g\u00e5r det till.<\/p>\n<h2>\u00c4ppelpektin<\/h2>\n<ul>\n<li>2 kg \u00e4pplen, precis p\u00e5 gr\u00e4nsen till mogna<\/li>\n<li>1 citron<\/li>\n<li>vatten<\/li>\n<\/ul>\n<ol>\n<li>Sk\u00e4r \u00e4pplen i bitar och skiva citronen. L\u00e4gg i gryta och t\u00e4ck med vatten. Koka sakta under lock och avsluta innan det blir mos. L\u00e5t den pektinrika v\u00e4tskan rinna av i silduk.<\/li>\n<li>Styrkan i pektinbasen varierar beroende p\u00e5 \u00e4pple och mognadsgrad, men r\u00e4kna med att tills\u00e4tta 2 dl per kg sylt- eller marmeladr\u00e5vara.<\/li>\n<li>Spara pektin fryst i portioner om 1 till 2 dl.<\/li>\n<\/ol>\n<p>Vill du testa min sylt p\u00e5 bl\u00e5b\u00e4r och svarta vinb\u00e4r s\u00e5 finns<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/svartvinbars-och-blabarssylt\/\"> recept vid l\u00e4nken h\u00e4r<\/a>. Och till dig som har svarta vinb\u00e4r i frysen kan jag tipsa om min snabbsylt. J\u00e4ttegod till viltk\u00f6tt! Jag tar svarta vinb\u00e4r direkt fr\u00e5n frysen l\u00e4gger till h\u00e4lften s\u00e5 mycket socker som b\u00e4r plus lite pressad citron och kokar n\u00e5gra minuter. Sedan \u00e4r det klart.<\/p>\n<p>Perfekt n\u00e4r man vill ha en s\u00f6t puff till annars salta r\u00e4tter, men den passar till mycket: nybakade scones, till frukostyoghurten, pannkakorna, glassen, ostbrickan eller k\u00f6ttbullarna. \u00a0Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Koka eget \u00e4ppelpektin kan verka \u00f6verambiti\u00f6st, men \u00e4r verkligen s\u00e5 enkelt. Resultatet \u00e4r sylt och marmelad med perfekt konsistens. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[65],"tags":[719,720,90],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Koka eget \u00e4ppelpektin - syltakuten - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Koka eget \u00e4ppelpektin kan verka \u00f6verambiti\u00f6st, men \u00e4r verkligen s\u00e5 enkelt. Resultatet \u00e4r sylt och marmelad med perfekt konsistens. 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