Gelling agents

Citric Acid E330 1 kg

Citric acid E330 1000 gr. A too low acid content hinders the fermentation process and a complete fermentation. The ideal ratio of lemon / tartaric acid is 60/40. Adding (max 10%) malic acid increases the fresh character. The addition of acid reduces the acidity and increases the acid content.

€15.45*

Available

15 %

Pectin 100 g E440

A cost-effective way to make (lots of) jam with this apple-pectin in Pack of 100 g. Extra pure quality. Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€7.61* €8.95*

Available

Pectin 500 g E440

Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingredients: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€37.95*

Available

Pectin 1 kg E440

A cost-effective way to make (lots of!) jam with this apple-pectin in Pack of 100 gram. Extra pure quality. Product for home making of jam. Dosage: 10-15 grams per kilo of fruit, depending on the desired thickness of the finished product. Please note that a preserve must be at least 55% sugar to gel nicely (natural + added sugars together). Test the thickness of the finished product by dropping 1 drop of hot liquid on a saucer that comes straight from the fridge. The preserve should then have the right thickness. Ingr: 70% Apple pectin, 15% Glucose, 15% Citric acid (E330). Store cool and dry.

€57.45*

Available

Covers/Cellophane covers for jam-jars

For covering jam-jars securely and fast, the way granny used to do it. Complete with rubber bands, labels and manual.

€5.45*

few Available

Pectin Fruit 8 bags

Pectin is a gelling agent of vegetable origin, present in many fruit seeds (apples, quince, currants ...) and citrus fruits. It is mainly used to make jam, but can also be used to make desserts based on fruit. Pectin is often used for jelly, marmalade, pie, fruit paste or as a stabilizer for mayonnaise. It is advisable to mix the pectin with sugar before adding it to a preparation in order to absorb it better. Pectin will only gel in the presence of an acid: this is why it is often recommended to add a lemon juice in jam. Ratios to be used: For a jam: 10 g of pectin for 1 kg of fruit and 400 g of sugar (minimum recommended quantity). For a fruit paste: 20 to 30 g of pectin for 1 kg of fruit paste. For a jelly: 20 to 30 g of pectin for 1 kg of juice and 700 g of sugar.

€2.49*

Not Available

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