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Baking ingredients

Yellow Pectin

FunCakes Yellow Pectin is a gelling agent for making jams, jellies, preserves, fruit pastes and pie fillings. Pectin is naturally found in plants and, in combination with sufficient sugar and acid, has a binding effect after heating. All fruits contain pectin, only some types contain more pectin than others. When preparing a firm jam or jelly you need to add extra pectine, as fruits don’t contain enough pectin naturally to bind sufficiently. You can do this with the FunCakes Yellow Pectin.

Yellow Pectin

Gelling agent: E440, stabiliser: E337, E452, dextrose.

May contain traces of: egg, soy, milk, sesame.

Store in a cool, dry place, 10-20°C.

Nutritional values per 100 g

Energy787 kJ / 188 kcal
Fat0 g
of which saturated0 g
Carbohydrate22 g
of which sugar12 g
Protein2 g
Salt8.2 g
  • 70 g (F54600)
  • Old SKU: G42942

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Preparation of Yellow Pectin

1

For 1 kg of fruit, add 10-40 g of yellow pectin to your product. Make sure your product contains at least 55% sugar (natural and added sugars combined).

Tip! Add 10-20 g of FunCakes Yellow Pectin when working with fruits that naturally contain a lot of pectin, and 30-40 g when working with fruits that are naturally low in pectin. Consult the list at the bottom of this page to find out which fruits are low, medium and high in pectin.

Plants, and thus fruits, naturally contain pectin. Particularly hard fruits such as apples, oranges and lemons contain a lot of pectin. Soft fruits such as strawberries, blueberries, cherries and raspberries are low in pectin. Also, the riper the fruit, the less pectin.

When heated, pectin binds: in combination with sufficient sugar and acid, pectin ensures that your jam or jelly becomes thick. Although almost all fruits contain pectin, often this is insufficient to bind into a nice, thick jelly. You will therefore have to add extra pectin. You do that with the FunCakes Yellow Pectin.

Because pectin needs sugar to bind well, your product to bind must contain at least 55% sugar. This involves natural sugars from the fruit in combination with added sugars. Also some acid, for example a bit of lemon juice, contributes to the binding of your product.

Check the list of fruit below to know if it’s low, medium or high in pectin.

Low
Strawberries
Pineapple
Banana
Pomegranate
Cherries
Kiwi
Mango
Melon
Nectarine
Pear
Peach
Rhubarb
Elderberry
Figs

Medium
Apricot
Blueberries
Grapes
Raspberries
Tangerine

High
Currants (red, white, black)
Apple
Blackberries
Lemon
Grapefruit
Gooseberries
Quinces
Lime
Passion fruit
Plum
Orange