Pectinase ✦

Pectinase

What it is

It does the exact opposite of what a jam maker wants: the enzyme cuts pectin chains, and a cloudy juice held with it overnight drops its haze and turns clear enough to read through. Juice presses have used it since the 1930s, which is why bought apple juice is transparent and yours is not.

In the kitchen

0.1 to 0.3 ml per litre of raw juice, two hours at 45 to 50 C or overnight in the fridge, then rack off the sediment. Keep it well away from the jam pot - the same enzyme will stop a jelly setting for good - and remember it denatures above 60 C.

Goes with

Apple Pear Quince Grape Raspberry Tomato Carrot Cider vinegar

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