Pectin for Jam - Citrus-Based, Amidated, Gelling Agent, 20 g

Looking for a reliable way to prepare flavorful, well-set jams and preserves - even with reduced sugar content?

We have the perfect solution: our Jam Pectin!

A high-performance, natural gelling and thickening agent for use in homemade jams, preserves, and jellies.

This pectin is a naturally derived polysaccharide (the term “amidated” refers to the specific method used in its production). It is extracted from citrus fruits such as oranges, lemons, and limes.

With our Jam Pectin, you can more easily support the health of your whole family.

Why Choose Our Pectin? Here’s What You Get:

• Superior gelling performance - ensures optimal texture in jams, jellies, and preserves, without the need for excess sugar.
• High efficiency & cost-effective - one 20 g sachet is sufficient for up to 2 kg of fruit.
• Clean-label formulation - citrus pectin contains no preservatives or artificial additives; the addition of citric acid enhances gelling power naturally.
• Easy to use - makes the preparation of fruit preserves quick, simple, and hassle-free.
• Versatile applications - suitable for use with white sugar, brown sugar, cane sugar, or fructose.
• Supports digestion - rich in dietary fiber, which contributes to healthy metabolism and gut function.

Discover how effortless it can be to prepare homemade fruit preserves with the ideal consistency – even in low-sugar versions!

Net weight: 20 g

Low-Sugar Jam Recipe (for 2 kg of fruit):

Wash the fruit thoroughly, place it in a large saucepan, and heat gently to a boil. In a bowl, mix 0.4 kg of sugar (or sweetener of your choice) with the contents of one sachet of Jam Pectin. Stir this dry mix into the hot fruit. Bring to a full boil while stirring continuously. Any foam that forms can be skimmed off or reduced by adding half a teaspoon of vegetable oil.

Pour the hot jam into clean, preheated jars, seal, and either invert for a short while or pasteurize for 25 minutes.

Prefer a sweeter jam? Simply increase the amount of sugar. This pectin also works with xylitol or erythritol, or even without sweetener for a sugar-free version.

Final gelling texture will fully develop after approx. 24 hours.

To test consistency during cooking, try the "cold plate test": place a teaspoon of the hot jam onto a plate that has been chilled in the freezer for 15 minutes, let it cool, or refrigerate it for 2 minutes to observe the set.

Enjoy your homemade jam!