Citrus Pectin 200 g

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

 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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