Pectin for jams 30 g

Product description

Boil 2 kg of fruit and 1 kg of ckru. Pour half a cup of water into the prepared fruit and boil. Mix the contents of the package with one cup of sugar. pour into the boiling fruit and stir. Boil from 3 to 5 minutes. Pour in the remaining sugar and cook until it dissolves completely. add a teaspoon of citric acid dissolved in a small amount of hot water. Stir thoroughly. then collect the foam and pour the hot jam into jars. It is recommended to pasteurize the jam for 20 minutes.

Composition

Amidated pectin 100%

Storage conditions

store in a dry and cool place.

Guaranteed shelf life: 60 days