Premium Pectin

Description

Take the guesswork out of jam-making with Georgie’s Premium Pectin.

If you’ve ever spent hours over a boiling pot only for your jam to turn out like syrup, this is the solution you need. Pectin is a natural fiber found in fruit that acts as a thickening agent. Our high-quality pectin is specially formulated to give you a consistent, professional “set” without having to over-boil your fruit or add excessive amounts of sugar.

Why choose our premium thickener?

• Perfect Consistency: Ensures a firm yet spreadable texture for all fruit types.

• Faster Cooking: Reduces boiling time, which preserves the natural nutrients, bright colors, and fresh flavors of your fruit.

• Higher Yield: Because you boil it for less time, you get more jam out of every batch!

• Versatile: Perfect for traditional jams, marmalades, and fruit jellies.

Pro Tip: Best used with low-pectin fruits such as strawberries, raspberries, cherries, and apricots. Simply follow your recipe’s specific pectin-to-fruit ratio for a masterpiece in a jar!

Mixing instructions for best results:

To get that perfect “set,” use the following ratios as a starting point. Generally, you will need 10g to 15g of pectin for every 1kg of fruit, depending on the natural pectin levels of the fruit you are using.

How to Use Pectin (Step-by-Step):

1. Prevent Clumping: Never add pectin directly to the pot. Mix the dry pectin powder with a small portion of the sugar from your recipe (about 2–3 tablespoons) first. This ensures it dissolves smoothly.

2. The Boil: Add your sugar-pectin mixture to the fruit once it reaches a simmering point.

3. Activation: Stir well and let the mixture come to a “rolling boil” for at least 1 to 2 minutes. This high heat is what activates the pectin.

4. The Magic Ingredient: Pectin needs acid to set properly. Always add 1–2 tablespoons of lemon juice per 1kg of fruit for the best results.