Apple and citrus pectin for jams 150 g - BATOM

CITRUS PECTIN FOR JAM 150 g - BATOM

DESCRIPTION
Pectin obtained from apple pulp and citrus peel. In acidic environments, pectin exhibits gelling properties, contributing to the thickening of liquids. Pectin is a wonderful gelling agent for homemade fruit jams, marmalades and jellies, fruit juices, and fillings used in sweet desserts. It can also be used in milk drinks, fruit drinks, and ketchups.

INGREDIENTS
100% Amidated Apple Citrus Pectin < / p>

HOW TO PREPARE
A 30g portion of pectin for 2kg of fruit and 1kg of sugar.
To boil fruit, add 1 cup of sugar mixed with 30g of pectin. Cook for 3-5 minutes. Add the remaining sugar and cook until dissolved. Add 1 teaspoon of citric acid dissolved in a little hot water. Mix well, pour the hot jam into jars, and pasteurize for 20 minutes.

ALLERGY INFORMATION
The product may contain allergens: cereals containing gluten, nuts, soy, celery and sesame.

RECOMMENDED STORAGE CONDITIONS
Store in a cool, dry place.