Mix pectine with fruit and sugar.
Add ca 5 g citric acid. Boil to 105°C and cool. Can be used with fruit pulp and fruit juices, fruit blends, sugar and citric acid to create a classic fruit jam.
Dosing: Even texture: 20g/kg. Jam texture: 10g/kg.
NH pectine is a LM pectine and can be melted and reheated (thermoreversible).
Can be used with a relative low amount of sugar, the liquid should have a pH of 3,5-3,7.