{"product_id":"citrus-pectin-200-g","title":"Citrus Pectin 200 g","description":"\u003cp\u003e\u003cspan\u003ePure citrus pectin is an ideal gelling agent for making jams, marmalades, and jellies. It is made from citrus peels. The usage is simple. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e \u003cstrong\u003eRecommended dosage for citrus pectin\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eUsage\u003c\/th\u003e\n\u003cth\u003eRecommended dosage of pectin (per 1 kg of mixture)\u003c\/th\u003e\n\u003cth\u003eNote\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJams and marmalades\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e5–10 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSweeter fruits (e.g., strawberries, apricots): 6–8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruit jellies (e.g., currants)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e7–12 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor very sour fruits (currants, citrus), less is sufficient\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGelling syrups\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e3–5 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFor thicker consistency, not a full gel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruit fillings for pastries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e10–15 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHigher dosage for thermal stability\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003e\n\u003cspan\u003e \u003cstrong\u003eProper usage:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e1. Dissolve the pectin in a portion of sugar (about 10–20% of the total sugar amount) to avoid lumps.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e2. Add this mixture to the fruit base and bring to a boil while stirring continuously.\u003cbr\u003e3. \u003c\/span\u003e\u003cspan\u003eCook for 1–2 minutes to activate the pectin. \u003cbr\u003e4. \u003c\/span\u003e\u003cspan\u003eAdjust acidity (pH 3.0–3.4) – usually with citric acid or lemon juice (about 5–10 ml per 1 kg).\u003c\/span\u003e\n\u003c\/h3\u003e","brand":"Chut Moravy","offers":[{"title":"Default Title","offer_id":58465912193368,"sku":"CHM933","price":13.63,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/0577\/4168\/files\/3060_pektin-200g_05d61fad-d426-4659-9f6d-abf32e92438d.jpg?v=1791828603","url":"https:\/\/www.singular.shop\/en-sk\/products\/citrus-pectin-200-g","provider":"Singular","version":"1.0","type":"link"}