INGREDIENTS: Amidated Pectin (E440(ii)), Sucrose
Our Pectin occurs naturally in fruits (like apples and citrus) and it is used for the preparation of delicious jams and jellies. Pectin provides a high strength gel without affecting the taste or smell of other ingredients in your recipe.
The use of Pectin varies depending on proportions of sugar and fruit present in the recipe, however, generic doses are 0.3% to 0.8%.
How to use: Mix fine powdered Pectin with five times its weight of sugar. Add to mixture whilst whisking to avoid lumps forming.
Bring to the boil and simmer until reduced and a minimum temperature of 75°C is achieved. N.B: These are guidelines only. For best results follow recipe quantities and instructions.