ScrapCooking Pectin powder 200 g 6 x 6 cm
4 jars of pectin, an essential in the kitchen An excellent gelling agent like gelatin or agar-agar, the 50 g jar of ScrapCooking® pectin (E440i) is another alternative. Powdered pectin is a sure way to make your jams, jellies or fruit jellies. The practical side: its hermetic and resealable jar. A tip: To activate the gelling power of pectin, add an acid, such as lemon juice. Recommended dosage: jam: 15 g of pectin for 1 kg of fruit and 1 kg of sugar. Fruit paste: 20 to 30 g of pectin per 1 kg. Jellies: 20 to 30 g of pectin for 1 kg of juice and 700 g of sugar. Ingredients: pectin, sucrose. May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Store away from light and moisture after opening.
ScrapCooking Pectin powder 200 g 6 x 6 cm
4 jars of pectin, an essential in the kitchen An excellent gelling agent like gelatin or agar-agar, the 50 g jar of ScrapCooking® pectin (E440i) is another alternative. Powdered pectin is a sure way to make your jams, jellies or fruit jellies. The practical side: its hermetic and resealable jar. A tip: To activate the gelling power of pectin, add an acid, such as lemon juice. Recommended dosage: jam: 15 g of pectin for 1 kg of fruit and 1 kg of sugar. Fruit paste: 20 to 30 g of pectin per 1 kg....
