Pectin is a polysacharide found in the cell walls of plants. There are two main divisions of pectin used in cooking: high methoxyl (HM) and low methoxyl (LM).
The high methoxyl is used in most jam and jelly recipes. Pectin HM is thermally reversible which means it can be set, melted, and set again. คือ NH Pectine
Set Jams, Fruit gums or pate de fruit.
Yellow pectin is a gelling agent for jellied fruits and gelified sweets, rich in sugar (over 76%) and acids (pH between 3,2 and 3,5), which leads to the addition of citric or tartric acid. The jelly obtained is irreversible, the final texture is quite firm and not much fondant.
Yellow pectin is a powder used as a gelling agent. Set sugar-rich fruit purées and juices into non-reversible substances, which cannot be melted and reset through heating.
Great for jellies, patisserie, and fruit gums or candies.
Can be used alongside tartaric acid to help the gelling process.
Premix with other dry ingredients - for example sugars - and pour everything together into the liquid while stirring
Continue stirring up to 80/85°C, when the pectin will be fully dissolved.