Obtained from citrus skin.

Properties: Citrus Pectin HM.
How to use: Mix pectin with sugar. Incorporate into the pulp with strong agitation. Bring to the boil and add the acid.
Application: Suitable PH: 3.1-3.5. Minimum 50% added sugar + acid
Remarks: Medium-fast gelling. Final effect at 24h. Thermoirreversible gels. It's bakable.
Preparations: Jams in the traditional style. Also for cut fruit pastes.