Targroch pectin gelling agent 100g

CITRUS-APPLE PECTIN FOR HOME PRESERVES

Polysaccharide, pectin, thickening agent, E440 - sounds disturbing, too laboratory-like, not as familiar as the well-known and well-loved gelatine. Among the whole sequence of harmful and notorious E's, there are also useful substances, including plant-based, all-natural, fibre-rich pectin.

The bright side of E!

Biologically speaking, pectins are found in the cell walls of vegetables and fruit. Their characteristic feature is their ability to thicken liquids in acidic environments - without the need to add huge amounts of sweeteners. This makes them ideal for homemade preserves - superior to gelling sugars and gelfixes.

The untrustworthy name pectin comes from the Greek word pectos, meaning to coagulate.

Example use

Prepare 2 kg of fruit and 1 kg of sugar. Pour half a cup of waterinto the prepared fruit and boil. Mix 33 g of pectin with 1 cup of sugar. Pour into the boiling fruit and stir. Boil for 3 to 5 minutes. Pour in the remaining sugar and cook until completely dissolved. Add a teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly. Collect the foam and pour the hot jam into jars. It is recommended to pasteurise the jam for 20 minutes.

Manufacturer: Targroch

CITRUS AND APPLE PECTIN

Weight: 100 g

Ingredients:E440 (ii) pectin, dextrose.

Also packed in the plant: products containing gluten, peanuts, soya, various nuts, sesame. Although every effort has been made, the presence of these raw materials in the product cannot be 100% excluded.