Apple and citrus pectin for jams 30 g

Product Description

pectin obtained from apple pulp and citrus fruit peels. In an acidic environment, pectin exhibits gelling properties, contributing to the thickening of liquids. Pectin is a great gelling agent for homemade fruit jams, marmalades and jellies, fruit juices, and fillings used in sweet desserts. It can also be used in MILK drinks, fruit drinks and ketchups.METHOD OF PREPARATIONPortion 30 g of pectin per 2 kg of fruit and 1 kg of sugar. Add 1 cup of sugar mixed with 30 g of pectin to boiling fruit. Boil for 3-5 minutes. Add the rest of the sugar and cook until dissolved. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, pour the hot jam into jars and pasteurize for 20 minutes.

Ingredients

apple-citrus pectin amidated 100%

Allergenic information

The product may contain the following allergens: cereals containing gluten, nuts, soy, celery and sesame.

Storage conditions

Store in a dry and cool place.