Apple Pectin

L'Epicerie - Apple Pectin

Apple Pectin Use to thicken fruit paste confection and/or to gel pastes and sauces with a high sugar content. For use in fruit jellies: Mix 1 kg (2 lbs 3 oz.)fruit puree with 100 gr (3 1/2 oz.) sugar and 30 gr. (1 oz.) apple pectin. Then add 1 kg. (2 lbs. 3 oz.) sugar, 150 gr. (5 oz 1/4) glucose, 150 gr. (5 oz 1/4) Trimoline (inverted sugar) and 16 gr. (1/2 oz.) citric acid. Heat the mix and pour in molds.

Hygroscopic product - Close carefully the packaging after use and remove as much air as possible before closing.
#121921 - Apple Pectin $ 9.75

Shipping Wt.: 1.00 lbs
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