Pure citrus pectin is an ideal gelling agent for making jams, marmalades, and jellies. It is made from citrus peels. The usage is simple.
Recommended dosage for citrus pectin
| Usage | Recommended dosage of pectin (per 1 kg of mixture) | Note |
|---|---|---|
| Jams and marmalades | 5–10 g | Sweeter fruits (e.g., strawberries, apricots): 6–8 g |
| Fruit jellies (e.g., currants) | 7–12 g | For very sour fruits (currants, citrus), less is sufficient |
| Gelling syrups | 3–5 g | For thicker consistency, not a full gel |
| Fruit fillings for pastries | 10–15 g | Higher dosage for thermal stability |
Proper usage:
1. Dissolve the pectin in a portion of sugar (about 10–20% of the total sugar amount) to avoid lumps.
2. Add this mixture to the fruit base and bring to a boil while stirring continuously.
3. Cook for 1–2 minutes to activate the pectin.
4. Adjust acidity (pH 3.0–3.4) – usually with citric acid or lemon juice (about 5–10 ml per 1 kg).
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