Pectin LM E440

1 kg

Louis François

Typical receipts:.

Compotes:
Pectin solution: 8 to 10g/kg pectin + 30 g/kg fructose + 110 g/kg water

• Pre-mix the pectin with 30 g of fructose
• disperse the mixture in water at 80°C while stirring
• Keep stirring to dissolve completely

Jams: Fruit Mix 770g + Fructose 190g

• Heat the fruit and mix with fructose
• Concentrate the preparation
• Add the pectin solution kept warm
• Concentrate to reach the final Brix
• Cool and fill the jars around 85°C

Jams:
Pectin solution: 6 to 8g/kg pectin + 25 g/kg sugar + 100 g/kg water

• Pre-mix the pectin with 25 g of sugar
• Disperse the mixture in water at 80°C while stirring
• Keep stirring to dissolve completely

Jams: Fruit 500g + Sugar 425g + Lemon juice concentrate 10-20g

• Preheat the fruit with some of the sugar and lemon concentrate
• Heat the mixture and add the remaining sugar
• Add the pectin solution held at 75°C
• Concentrate to reach the final Brix
• Maintain heat up to 90°C
• Cool and fill the jars at around 85°C