Citrus pectin, 100 g

Characteristics

• Citrus pectin - pure natural pectin from citrus fruits without added substances
• Appearance and color: yellowish powder
• Gelling ability: 200°SAG
• Obtaining: for the production of pectin, the rest of the fruit from the preparation of juices is used, especially the peel from squeezed citrus fruits (up to 30%) or the pith and peel of apples.

Use

• For thickening marmalades and jams with a low sugar content, where 15-45% are soluble solids.
• Suitable for yogurts with fruit, where 15-50% are soluble solids.

Recipe for making jam

• For production, you will need 7 - 10 g (about 4 teaspoons) of pectin per 1 kg of fruit.
• Mix the pectin with 3-4 teaspoons of sugar, add to the already boiled fruit and cook for about 5 minutes.
• Add 300 - 500g of sugar to taste.
• It is then boiled until thickened.

Nutritional values in 100 g

• Energy: 261 kcal / 1083 kJ
• Protein: 0 g
• Carbohydrates: 37 g
• Fats: 0 g
• Fibre: 57 g
• Sodium: max. 1 g
• This product is Halal and Kosher certified.

Recipes for low-calorie jams

• Peach/apples in a 70/30 ratio: 450 g/kg fruit + 297 g sugar/kg fruit + 7 g pectin/kg fruit
• Strawberries/apples in a ratio of 78/22: 450 g/kg fruit + 297 g sugar/kg fruit + 7 g pectin/kg fruit
• Strawberries/apples in the ratio 56/44: 450 g/kg fruit + 398 g sugar/kg fruit + 6 g pectin/kg fruit