How to use: Integrate the pectin at 40ºC together with the sugar with vigorous stirring. Bring to a boil. Add the acid after activation. Specs: - Suitable PH 3.5-3.7. - Minimum 40% added sugar + acid
Observations: - Slow gelling. - Final effect at 24h. - Firm, shiny and elastic gels. - Thermo-reversible. - Freezable.
Elaborations: For fruit nappage, fruit jellies, jams and non-traditional fruit pastes (less sugar index) where the incorporation of acid is not an inconvenience.
