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Description:
Pure premium quality slow set Pectin powder in small 100g tamper evident pot. Totally natural. It is ideal for making jams, marmalades, chutneys and fruit jellies (pate de fruit). Simply add to Fresh Fruit and sugar to make jams, marmalades, chutneys and jellies. Pectin jellies are also heat resistant so they can be served on hot dishes.
Specially developed for jams & marmalades. Our Pectin will provide a high gel strength, excellent flavour release & a slow setting.
Applications:
Add to fresh fruits and berries to produce jams, marmalades and chutneys.
Make fruit jellies (pate de fruit).
Create heat resistant jellies, so they can be served on hot dishes.
How to Use:
Jams & Marmalades: 0.3 - 0.8 %. (3 - 8 grams per 1kg).
Pectin Jellies: 1.4 - 1.8 %. (14 - 18 grams per 1kg).
The optimum pectin dosage depends mainly on the specific application and how much natural pectin is in the fruit already. The lower the pectin levels the more pectin needed.
If possible when adding pectin to your recipe, mix the pectin in with a bit of the sugar you plan to use, then add to your fruit / solution. The sugar will help disperse the pectin (add the rest of the sugar later). Add the pectin to your solution gradually whilst constantly stirring, once the pectin is disolved, bring the solution to a full rolling boil for 1 minute. Allow the solution to cool to room temperature, then move to refrigerator to set.
Setting times can vary depending on the fruit used. If you find you have not added enough Pectin you can reboil the solution and add more Pectin.
One thing to remember is if the acid content of the fruit or solution being used is low, an acid substitute such as lemon juice or citric acid can be added to make the fruit mixture more acidic and make the pectin work better.
Storage Conditions: Cool, Dark & Dry conditions.
Shelf life of 2 years.
Vegan, Halal and Kosher friendly.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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