Pectin for jam
Gelling agent for jam.
Firm final texture.
Recommended dosage: 0.50 to 1.50% depending on desired texture. Pre-mix dry pectin with some of the sugar, then disperse in water with vigorous agitation to avoid lumps. The final texture is obtained after 24 hours.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months sealed / 2 months at room temperature after opening.
250g and 1 kg jars
