What is Quittin?

Quittin is a mixture of pectin and preservatives in powder form. Quittin helps a lot when you need to thicken a lot of jam, but not all preservatives are tolerated. For example, quittin contains lactose, but there is even a diagnosis of "lactose intolerance", which means that such a jam will be harmful to everyone with such a diagnosis. Quittin also contains citric acid as an acidity regulator. Rarely, but citric acid is also allergic. Methods for obtaining citric acid also vary, so the preparation can change the flavor. In any case, the jam will become slightly sour.

To summarize - where pectin can be used, it is better use pectin... And if you need a piece with a minimum sugar content, but with increased storage properties, while there is no reaction to lactose and citric acid, then it makes sense to consider quittin. It is simple to use: put fruits and berries in a saucepan and cook as usual, and add quittin 5 minutes before the end of cooking. The stated proportions - for 1 kilogram of fruit and 1 kilogram of sugar, 20 grams of quittin are needed.

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Last update Author / Editor - Lydia Ivanova

How much to cook / Tips / What is Quittin?

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