Apple and citrus pectin for jam 150 g - BATOM

DESCRIPTION
Pectin is extracted from apple pulp and citrus fruit peels. In an acidic environment, pectin exhibits gelling properties and contributes to the thickening of liquids. Pectin is a wonderful gelling agent for homemade fruit jams, marmalades and jellies, fruit juices, and fillings used in sweet desserts. It can also be used in milk drinks, fruit beverages, and ketchups.

INGREDIENTS
100% amidated apple citrus pectin

PREPARATION
One serving of 30 g of pectin per 2 kg of fruit and 1 kg of sugar.
To cook fruit, mix 1 cup of sugar with 30 g of pectin. Boil for 3-5 minutes. Add the remaining sugar and boil until dissolved. Add 1 teaspoon of citric acid dissolved in a little hot water. Mix thoroughly, pour the 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 in a cool, dry place.