{"id":2050369159279,"title":"Pectin – Amidated - Low Methoxyl for Molecular Gastronomy – Food Grade - Vegan – OK Kosher Certified","handle":"fruit-pectin-amidated-low-methoxyl-for-molecular-gastronomy-food-grade-vegan-ok-kosher-certified-50g-2oz","description":"\u003cul\u003e\n\u003cli\u003eFood grade, sugar free, preservative free, low-methoxyl citrus pectin\u003c\/li\u003e\n\u003cli\u003eFormulated for making low sugar – high flavor jam, jelly, marmalades and confectionaries\u003c\/li\u003e\n\u003cli\u003eExcellent choice for molecular gastronomy and modernist cooking applications\u003c\/li\u003e\n\u003cli\u003e1-oz makes 2 to 4 batches of 5 – 8-oz jars per batch\u003c\/li\u003e\n\u003cli\u003eKeeps indefinitely\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWithout pectin, jellies and jams won't gel, so it's an essential ingredient. Unlike gelatin, which is made from animal parts, pectin comes from fruit. As a result, any food with pectin listed as an ingredient is both vegetarian and vegan. You can make all the jams, jellies and confectionaries you want without using sugar. Simply sweeten to your taste with any sweetener:\u003cstrong\u003e \u003c\/strong\u003esugar, honey, agave, maple syrup, frozen juice concentrate, stevia, xylitol, Sucanat, concentrated fruit sweetener, or Splenda and other artificial sweeteners.\u003c\/p\u003e\n\u003cp\u003eAlso, it is used in confectionery products such as candies for its ability to stabilize soluble solids, as well as in puddings, fruit toppings and pie fillings.\u003c\/p\u003e\n\u003cp\u003eLow methoxyl (LM) pectin, must be combined with calcium instead of sugar to create a set. So that our low methoxyl pectin is good for low- or no-sugar preserves. It is especially important in low sugar diets for diabetics.\u003c\/p\u003e\n\u003cp\u003eLow methoxyl pectin is used for those that want to decrease the amount of sugar used in making jam or jelly. This product creates a gel in the absence of sugar and acid for a quality product.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLow Sugar Grape Jelly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e8 cups fresh seeded and strained pure grape juice\u003c\/p\u003e\n\u003cp\u003e4 cups sugar\u003c\/p\u003e\n\u003cp\u003e1\/2 cup lime juice\u003c\/p\u003e\n\u003cp\u003e2 Tablespoons, plus 2 teaspoons \"low methoxyl\" pectin powder\u003c\/p\u003e\n\u003cp\u003e2 Tablespoons, plus 2 teaspoons Calcium water\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the lime juice into the strained grape juice\u003c\/li\u003e\n\u003cli\u003eAdd calcium water and stir well\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, mix together half the sugar with the pectin powder. Set aside the remaining sugar.\u003c\/li\u003e\n\u003cli\u003eBring the fruit juice mixture to a boil\u003c\/li\u003e\n\u003cli\u003eAdd pectin sugar mixture while whisking continuously to avoid lumps. Add the remaining sugar.\u003c\/li\u003e\n\u003cli\u003eStir vigorously for a few minutes to dissolve the pectin\u003c\/li\u003e\n\u003cli\u003eReturn to a boil, then remove from heat\u003c\/li\u003e\n\u003cli\u003eFill sterilized jelly jars leaving 1\/4-inch headspace at the top\u003c\/li\u003e\n\u003cli\u003ePut on washed 2-piece lids and process in boiling water canner 5-10 minutes\u003c\/li\u003e\n\u003cli\u003eLet the jelly sit undisturbed overnight. Label and store in a cool, dry place. Jars can be decorated for garden gifts. Refrigerate after opening. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe amount of pectin will vary depending upon the type of fruit used. For example, strawberries take only half as much pectin as grapes.\u003c\/p\u003e","published_at":"2018-12-27T12:37:04-05:00","created_at":"2018-12-27T12:52:44-05:00","vendor":"Cape Crystal Brands","type":"Thickener","tags":["pectin","stabilizer","thickener"],"price":995,"price_min":995,"price_max":2195,"available":true,"price_varies":true,"compare_at_price":1136,"compare_at_price_min":1136,"compare_at_price_max":3136,"compare_at_price_varies":true,"variants":[{"id":19525224005743,"title":"56.7g\/2oz","option1":"56.7g\/2oz","option2":null,"option3":null,"sku":"ccb 500102","requires_shipping":true,"taxable":true,"featured_image":{"id":6225763696751,"product_id":2050369159279,"position":1,"created_at":"2018-12-27T12:52:47-05:00","updated_at":"2018-12-31T04:21:00-05:00","alt":"Pectin – Amidated - Low Methoxyl for Molecular Gastronomy – Food Grade - Vegan – OK Kosher Certified - Cape Crystal Brands","width":592,"height":879,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1711\/7499\/products\/2-OZ_Package_Pectin.jpg?v=1546248060","variant_ids":[19525224005743]},"available":true,"name":"Pectin – Amidated - 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Low Methoxyl for Molecular Gastronomy – Food Grade - Vegan – OK Kosher Certified - Cape Crystal Brands","id":1747688816751,"position":9,"preview_image":{"aspect_ratio":0.673,"height":879,"width":592,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1711\/7499\/products\/14-OZ_Package_Pectin.jpg?v=1569275740"},"aspect_ratio":0.673,"height":879,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1711\/7499\/products\/14-OZ_Package_Pectin.jpg?v=1569275740","width":592}],"content":"\u003cul\u003e\n\u003cli\u003eFood grade, sugar free, preservative free, low-methoxyl citrus pectin\u003c\/li\u003e\n\u003cli\u003eFormulated for making low sugar – high flavor jam, jelly, marmalades and confectionaries\u003c\/li\u003e\n\u003cli\u003eExcellent choice for molecular gastronomy and modernist cooking applications\u003c\/li\u003e\n\u003cli\u003e1-oz makes 2 to 4 batches of 5 – 8-oz jars per batch\u003c\/li\u003e\n\u003cli\u003eKeeps indefinitely\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWithout pectin, jellies and jams won't gel, so it's an essential ingredient. Unlike gelatin, which is made from animal parts, pectin comes from fruit. As a result, any food with pectin listed as an ingredient is both vegetarian and vegan. You can make all the jams, jellies and confectionaries you want without using sugar. Simply sweeten to your taste with any sweetener:\u003cstrong\u003e \u003c\/strong\u003esugar, honey, agave, maple syrup, frozen juice concentrate, stevia, xylitol, Sucanat, concentrated fruit sweetener, or Splenda and other artificial sweeteners.\u003c\/p\u003e\n\u003cp\u003eAlso, it is used in confectionery products such as candies for its ability to stabilize soluble solids, as well as in puddings, fruit toppings and pie fillings.\u003c\/p\u003e\n\u003cp\u003eLow methoxyl (LM) pectin, must be combined with calcium instead of sugar to create a set. So that our low methoxyl pectin is good for low- or no-sugar preserves. It is especially important in low sugar diets for diabetics.\u003c\/p\u003e\n\u003cp\u003eLow methoxyl pectin is used for those that want to decrease the amount of sugar used in making jam or jelly. This product creates a gel in the absence of sugar and acid for a quality product.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLow Sugar Grape Jelly\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e8 cups fresh seeded and strained pure grape juice\u003c\/p\u003e\n\u003cp\u003e4 cups sugar\u003c\/p\u003e\n\u003cp\u003e1\/2 cup lime juice\u003c\/p\u003e\n\u003cp\u003e2 Tablespoons, plus 2 teaspoons \"low methoxyl\" pectin powder\u003c\/p\u003e\n\u003cp\u003e2 Tablespoons, plus 2 teaspoons Calcium water\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the lime juice into the strained grape juice\u003c\/li\u003e\n\u003cli\u003eAdd calcium water and stir well\u003c\/li\u003e\n\u003cli\u003eIn a separate bowl, mix together half the sugar with the pectin powder. Set aside the remaining sugar.\u003c\/li\u003e\n\u003cli\u003eBring the fruit juice mixture to a boil\u003c\/li\u003e\n\u003cli\u003eAdd pectin sugar mixture while whisking continuously to avoid lumps. Add the remaining sugar.\u003c\/li\u003e\n\u003cli\u003eStir vigorously for a few minutes to dissolve the pectin\u003c\/li\u003e\n\u003cli\u003eReturn to a boil, then remove from heat\u003c\/li\u003e\n\u003cli\u003eFill sterilized jelly jars leaving 1\/4-inch headspace at the top\u003c\/li\u003e\n\u003cli\u003ePut on washed 2-piece lids and process in boiling water canner 5-10 minutes\u003c\/li\u003e\n\u003cli\u003eLet the jelly sit undisturbed overnight. Label and store in a cool, dry place. Jars can be decorated for garden gifts. Refrigerate after opening. Enjoy!\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe amount of pectin will vary depending upon the type of fruit used. For example, strawberries take only half as much pectin as grapes.\u003c\/p\u003e"}