Our pectin mixes are designed for manufacturers who make Jams, Jellies, Fruit Spreads and confectionery fruit gels. We have specific pectin mixes for standard sugar, low sugar and no sugar added recipes. We also offer a liquid pectin replacement for those who like to use liquid pectin. We offer full technical support at no charge giving us the ability to create custom pectin mix’s to fit any application.

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CP (Confectionary Pectin)

$48.00$147.00

Our CP mix is designed for gummy bear and fruit gem type recipes. Works with a brix between 76 to 83. See our technical page for brix definition. See our recipe page for our gummy recipe.

LP (Liquid Pectin)

$54.00$330.00

Replacement for store bought liquid pectin (Certo).

Definition:

LP (liquid pectin): For use with Certo or liquid pectin recipes. Requires reconstitution in water before use. Use a minimum of .6% LP for jam and a minimum of .9% for jelly. Mix with hot water just off the boil in a high speed blender at a ratio of 1 part pectin to 9 parts water. See technical section for further information.

LSP (Low Sugar Pectin)

$52.00$262.00

Our LSP mix is designed for jam and jelly recipes with a sugar content between 35 to 50%. This pectin has a calcium activated gel structure giving you the ability to change the sugar content to your liking. Excellent for 1/3 less sugar recipes. See our technical page for proper pectin amount in your recipe.

Defintition

LSP (low sugar pectin): For use with jam and jelly recipes with a brix range of 45 to 55. Utilizes calcium to insure a proper gel structure. Can be used with 1/3 less sugar recipes. Use 3% LSP per total batch weight for jam and 4% for jelly.

NSP (No Sugar Pectin)

$54.00$268.00

Our NSP mix is designed for no added sugar jelly and fruit spreads. This pectin uses Maltodextrin as a dispersion agent to be a truly no sugar mix. Diabetic friendly. Contain preservatives due to low sugar content. Also calcium activated gel structure. Designed to be used in recipes that will not exceed 35% sugar content.Use your favorite concentrated sweetner to taste. See our technical page for proper pectin amount in your no sugar added recipe.

Definition:

NSP (no sugar pectin): For use with no sugar added recipes. Contains Potassium Sorbate and Sodium Benzoate as preservatives. Use 5% NSP for jam and jelly.

SSP (Standard Sugar Pectin)

$47.00$221.00

Our SSP mix is designed for jam and jelly recipes with a sugar content of 55% or greater. Will work with store bought pectin recipes like Sure Gel and MCP. See our technical page for proper pectin amount to use in your standard sugar recipe.

Definition:

SSP (standard sugar pectin): For use with jam and jelly recipes with a brix range of 56 to 66. Can be used with all standard sugar Sure Gel recipes. Use 1/3 cup dry measure. SSP is a direct replacement for Sure Gel. Use 2% SSP per total batch weight for jam and 2.5% for jelly. Please see technical page for further explanation.