Use pectin powder to create fantastic tasting jams, marmalades, chutneys and fruit jellies. The natural powder has been specially developed for jams and marmalades, providing a high strength gel, slow setting texture and great flavour release.

Try adding to rhubarb, plums and berries for fruit jams, or beetroot for chutney.

Follow the below instructions for using pectin powder:

• Jams and marmalades: 0.3 – 0.8 % (3 – 8 grams per 1kg)
• Pectin jellies: 1.4 – 1.8 % (14 – 18 grams per 1kg)

Dosage based on total weight of fruit and sugar combined.

• The optimum pectin dosage depends mainly on the specific application and how much natural pectin is already in the fruit. 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 pectin gradually whilst constantly stirring.
• Once the pectin is dissolved, bring the solution to a full rolling boil for 1 minute.
• Allow to cool at room temperature, then move to the refrigerator to set.
• Setting times can vary depending on the fruit used.
• If you find you have not added enough pectin you can re-boil the solution and add more.
• 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, which will enhance the pectin’s setting level.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Pectin powder (E440)

Dietary information: Suitable for vegans, vegetarians & Ovo-Lacto Vegetarians, non GMO, gluten free, non-irradiated..

Storage: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.