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Apple Pectin Use to thicken fruit paste confection and/or to gel pastes and sauces with a high sugar content. For use in fruit jellies: Mix 1 kg (2 lbs 3 oz.)fruit puree with 100 gr (3 1/2 oz.) sugar and 30 gr. (1 oz.) apple pectin. Then add 1 kg. (2 lbs. 3 oz.) sugar, 150 gr. (5 oz 1/4) glucose, 150 gr. (5 oz 1/4) Trimoline (inverted sugar) and 16 gr. (1/2 oz.) citric acid. Heat the mix and pour in molds.
Hygroscopic product – Close carefully the packaging after use and remove as much air as possible before closing.
Ingredients: Pectin E440, Dextrose.
| Size | 6 oz. container., 1lb. / 16 oz. container, 5 lbs re-sealable bag |
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