Derived from citrus peel and apples, Yellow Pectin is ideal for creating a wide range of fruit-based jams, gels & confections.  Suitable for traditional jams and jellies, as well as glazes, fruit pastes, fruit stuffing for pastries, and various firm candies.  This high-performance fruit-based gelling agent activates with sugar and acid, forming a smooth, firm texture that resists remelting, even when reheated.

Dosage:

• 8-15 g pectin per kg fruit for glazes/jams.
• 15-25 g pectin per kg for very firm gels (fruit pastes).

Requires sugar and acid to activate (e.g., lemon juice or citric acid). Best dissolved by incorporating into the sugar before adding to warm fruit purees (approx 40C) then heated to 80-85C.

• Slow set for detailed molding and spreadability
• Non-reversible (resists remelting) once set
  
• Works with high-sugar, low-pH recipes
  
• Vegan
• Freeze-thaw stable
• Does not contain gluten

Ingredients:   Highly esterified pectin, sodium & potassium tartrate, maltodextrin, sodium polyphosphate