Apple-Citrus Pectin for Jams 30 g – Batom
Product description
Pectin derived from apple pulp and citrus fruit peels. In an acidic environment, pectin exhibits gelling properties, contributing to the thickening of liquids. It is an excellent gelling agent for homemade fruit jams, marmalades, jellies, fruit preserves, fruit juices, as well as fillings used in sweet desserts. It can also be used in dairy drinks, fruit beverages, and ketchups.
Usage
Use 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 the boiling fruit. Boil for 3-5 minutes. Add the remaining 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
Amidated apple-citrus pectin 100%.
Allergens
May contain cereals containing gluten, nuts, sesame seeds.
Storage conditions
Store in a dry and cool place.
Net weight
30 g