Pectin Powder 200g - Perfect for Jams, Chutneys, Fruit Marmalade, Jelly & Cakes. Pure Food Grade Premium Quality Pectin

Used to make a Pate De Fruit. Turned out ok.

I was in desperate need to rescue my marmalade that I had put too much liquid in. This worked really well and shaved the day.

This is better than liquid Pectin also cheaper , always at to the sugar

Absolutely works and I was surprised there was no mould. It does work! Amazing.

This is great for use in preserves which need help with pectin levels and also to avoid the need to reboil them if they don't set. Intra labs who make this have on their website some usage information. Something I know from reading pectin reviews people would like to see so hopefully you will find my review helpful. I mix mine in sugar before use but you can make a solution in water. You need to mix it before use 1 part to 5 parts in sugar or water of will get lumps of pectin. You also need the level of acid to be around 3 pH so buy some pH strips of range 1 to 4 to test your batch. This is so the pectin in the fruit or the liquid you make with this pectin can act. It requires acidity of about 3 to work. Also stops mould growth as long as you use sterilisation method of evening your hard and lids and ensure the preserve is 85 degrees Celsius when filling still hot jars and lids closed firmly. You also need to ensure the sugar percent is enough. You can guess this by using equal parts sugar to fruit and not adding too much water especially fir wet fruit like rhubarb and strawberries or you can buy a refractometer which will tell you the brix or amount sugar in your preserve. A about 70 percent is great for marmalade and 64 for jams though most refractometer kits come with these details. Product Information Ingredients - Pectin Powder (E440) Storage - Store in a cool, dry place away from moisture. Directions - For jam, marmalade and fruit preparations use 2.5g – 5g per 1 kg of fruit. For fruit spread and other fruit preparations use 2.5g – 6g per kg of fruit. For best results use the indicated amount of Pectin in your recipe. To add Pectin, mix with some of the sugar you will be using in the recipe then add both gradually to your fruit mix and mix well. Here's the details in this pectin direct from manufacturers site: Shelf Life / Best Before - The shelf life is usually 2 years. Please see product packaging for batch and best before info. _

I like this pectin powder for my jam making as it doesn't take up as much room as the bottles I usually buy a kilo at a time

Great product, I made lovely plum jam with this

Probably good product but didn’t help set my jams