Pectin (50g)

Pectin is ideal for your jams, fruit pastes and jellies.

Usage: 0.5 to 1% of the total preparation. Disperse the pectin in the sugar, incorporate the mixture into your recipe and heat everything.

Pectin is a substance of plant origin, found in many fruit seeds (apples, quince, redcurrants, etc.) and citrus zests. It plays a structural role in gelling preparations. It is often used to make jams, but can also gel fruit-based desserts.

For foodstuffs: limited use. Do not ingest in its pure state.

Do not inhale. Do not get in eyes.

Net weight: 50 g.