Apple and citrus pectin for jam 30 g - BATOM

DESCRIPTION
Pectin from apple pulp and citrus peel. In an acidic environment, pectin exhibits gelling properties and helps thicken the liquid. Pectin is a wonderful gelling agent for homemade fruit jams, jams and jellies, fruit juices and fillings used in sweet desserts. It can also be used in dairy drinks, fruit drinks and ketchups.

INGREDIENTS

100% Amidated Apple Citrus Pectin p>

PREPARATION
A serving of 30 g pectin per 2 kg of fruit and 1 kg of sugar.
To cook fruit, mix 1 cup of sugar 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 some hot water. Mix thoroughly, pour hot jam into jars and pasteurize for 20 minutes.

ALLERGEN INFORMATION
Product may contain allergens: Cereals Contains gluten, nuts, soy, celery and sesame.

RECOMMENDED STORAGE CONDITIONS
Store cool and dry. p>