Pectin jellies

Professional, versatile pectin jellies.

They form a thick gel. When heated, mixed with citric acid solution, and cooled, they quickly gel into a firm jelly. They contain fruit juices, making them tastier than powdered alternatives.

Offer

Gooseberry flavored jelly

Lemon flavored jelly

Orange flavored jelly

Sour cherry flavored jelly

Strawberry flavored jelly

Applications

• jaffa cakes
• decorated cookies
• wafers, jelly cubes, cake and torte layering

Preparation instructions for pectin jelly

1. Heat 1 kg of jelly to 85°C.
2. Dissolve 10 g of citric acid in 10 g of water and heat to 85°C.
3. Add the citric acid solution to the jelly and mix thoroughly.
4. Pour the mixture into a mold or spread it on a cake. The mold can be preheated beforehand, which should help distribute the product evenly across the bottom. The jelly will set as it cools..
5. Once set, remove from the mold, cut into cubes, and coat with granulated sugar. Finally, lay the cubes on trays to dry. Optionally, coat in chocolate after dusting with corn starch.

Notes

• You may reduce the amount of citric acid solution to 7.5 g citric acid and 7.5 g water.
• A lower temperature (around 70–75°C) may also be used for faster gelation.