Cake-Masters – Pectin 50g

Pectin, a plant-based gelling agent, is an excellent substitute for gelatine. Half a teaspoon of pectin is equivalent to about four sheets of gelatine. Pectin is used by boiling it briefly in water or fruit juice.

Here are some dosage recommendations for the use of pectin:
Marmalade and jam: Use 3-8 g of pectin per 1 kg of fruit and sugar (0.3-0.8%).
Jelly made from pectin: For an intensive gelling result, use 14-18 g of pectin per 1 kg (1.4-1.8%).
Optimum dosage: The quantity depends on the total weight of the fruit and the sugar. The less natural pectin is present in the fruit, the more pectin must be added.

Mixing with sugar: Mix the pectin with a small amount of sugar before adding it to the recipe. This helps the pectin to dissolve.

Stir constantly: Gradually add the pectin, stirring constantly, until it is completely dissolved.

Boiling time: Allow the solution to boil for 1 minute after boiling.

Cool and gel: Cool the solution to room temperature and leave to set in the fridge. The fruit used will affect the gelling time.

Further addition: If the pectin used is not sufficient, boil the solution again and add more pectin. Adjust the acidity: If the acidity of the fruit/solution is too low, add an acid substitute such as lemon juice or citric acid to increase the gelling level of the pectin.