100% apple pectin from the pure dietary fibre apple pectin.
Our apple pectin is an excellent natural gelling agent without sugar, dextrose or palm oil.
With the natural gelling agent pectin, low-calorie jellies, jams and fruit spreads can be made without sugar. Our apple pectin is a pure natural product obtained from apples. It is a low-ester apple pectin produced in Germany from apples grown on European farms. Without genetic engineering, kosher, halal and vegan.
When you buy our apple pectin, you get an effective, vegan gelling agent and can mix your own gelling sugar with the pectin powder. The preserving process is particularly successful with our Apel Pectin, as it is low-esterified.
You can decide yourself which quantity and which sweetener you would like to use. In this way, you can achieve the desired personal sweetness.
For their reduced-calorie fruit preparations, specify the fruit by season and the sweetener. You can use low-sugar pectin with little sugar or completely sugar-free with sugar substitutes.
For sweetening, you can also use honey, brown sugar, cane sugar or sugar substitutes such as Erythritol + Stevia 1:1.
What is special about apple pectin powder?
Pectins (polysaccharides) are found in many plants. Their property to bind gels is not only used in the food industry. It is very practical in cooking. Apple pectin is obtained from apples, which are very rich in pectin. It is suitable for a vegan diet. Our apple pectin is a tasteless, very fine, white powder.
Apple pectin: The vegetable gelling agent as an alternative to gelatine
No raw materials or processing aids of animal origin are used in the production process.
This makes apple pectin ideal for anyone looking for a vegan alternative to gelatine. It is also free from lactose, fructose, gluten and sugar, making it particularly suitable for allergy sufferers and diabetics, as well as for halal and kosher diets.
To prepare a jam with this all-round gelling agent, the recommendation is to first bring 1 kg of washed and finely chopped fruit to the boil with the juice of half a lemon and 450g of Erythritol, stirring constantly. In the meantime, mix 3 level tablespoons of apple pectin with 50g of Erythritol. After boiling for 3 minutes, remove the pan from the heat source and carefully stir the sugar-pectin mixture into the hot fruit mixture. Bring the whole mixture to the boil briefly and pour into jars. Finally, turn the jars upside down and leave to cool.
You can also find many recipes for preserving with pure apple pectin and tips on the Internet.
