Commercial Grade PectinPectin is a naturally occurring product in fruit, that helps the setting of jam. Some fruits have less pectin than others, and the riper the fruit gets the less pectin there is.
Pectin is a substance in fruits that forms a gel if it is in the right combination with acid and sugar. All fruits contain some pectin. Apples, crab apples, gooseberries and some plums and grapes usually contain enough natural pectin to form a gel. Other fruits, such as strawberries, cherries and blueberries, contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Because fully ripened fruit has less pectin, one-fourth of the fruit used in making jellies without added pectin should be under ripe.
The proper level of acidity is critical to gel formation. If there is too little acid, the gel will never set; if there is too much acid, the gel will lose liquid (weep). For fruits low in acid, add lemon juice or other acid ingredients as directed.
This is commercial grade pectin manufactured from citrus peel.
Please note: Pure Pectin may clump as it is added to your jam, so it is advisable to mix it with a small amount of the sugar from your recipe, to make mixing it in, easier.
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