Rapid Set Medium Pectin

A powder gelling agent made using citrus peel. This pectin is particularly suitable for making jams, using a quantity of 0.5 to 1.5%. For optimal use, mix the pectin and sugar and stir these vigorously into the purée. Bring to the boil and add in the acid. Once the pectin has been activated and its temperature changed, your product cannot revert to its original state. The pH has to be between 3.1 and 3.5, with at least 50% added sugar (once acid has been included).
You may use this product to make heat-resistant jams, fruit pastes and fruit inserts.
The recommended dose is 0.5–1% for jam and fruit inserts, or 1–1.5% for fruit pastes.