Pectin is a vegetable-based thickener and is an excellent substitute for gelatin.

One-half teaspoon of pectin is equivalent to about four sheets of gelatin.

Pectin is used by boiling it briefly in water or fruit juice.

Here are some recommendations for the dosage of pectin:

Marmalade and jam: Use 3-8 g of pectin per 1 kg of fruit and sugar (0.3-0.8%).

Pectin-based jellies: For intensive thickening results, use 14-18 g of pectin per 1 kg (1.4-1.8%).

Optimal dosage: The amount depends on the total weight of fruit and sugar.

The less natural pectin present in the fruit, the more pectin should be added.

Mix with sugar: Mix the pectin with a small amount of sugar before adding it to the recipe.

This helps dissolve the pectin.

Stirring: Gradually add the pectin, stirring constantly, until it is completely dissolved.

Cooking time: After boiling, allow the solution to continue boiling for 1 minute.

Cooling and gelling: Let the solution cool to room temperature and allow to set in the refrigerator.

The fruit used affects the thickening time.

What pectin is mainly used for:

• Jam and Jelly: Pectin is essential for making jams and jellies. It helps to form a firm, gel-like texture, which improves the consistency and character of these products.
• Fruit Filling: When making pie or cake fillings with fruit, pectin helps to thicken the fruit filling and prevents the filling from sprouting. This ensures that the pie or cake remains nicely textured and the filling stays firmly in place.
• Binder: Pectin can serve as a binder in certain baked products, helping to hold ingredients together and maintain structure, especially in gluten-free baking recipes.

Ingredients: E440 (100%).

Net content: 50 g.