Ingredient: Sugar - Pectin
Category: Gelling agents
Season: All
Pectin, a white to light brown powder, is a heteropolysaccharide derived from the cell wall of higher terrestrial plants. It was first isolated and described in 1825 by Henri Braconnot.
It is mainly used in food as a gelling agent in jams and jellies. Today it is also used in fillings, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fiber in foods.
Pectin for easy jam setting is perfect for making delicious soft fruit jams and jellies.
One 13g sachet of Pectin is the correct amount to use with 1kg of Granulated Sugar.
Pectin is an essential ingredient to help soft fruit jams and jellies set quickly and retain their fresh natural colour.
Pectin is easy and convenient to use with soft fruits which have a low to medium pectin content such as strawberries, raspberries, blackberries, cherries, apricots, pears, peaches, rhubarb and loganberries.
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