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Batom, natural fruit pectine 100%

Pozostali Producenci

c5907709953376

New product

Apple pectin to prepare homemade jams and fruit preserves without sugar and preservatives. The contents of the sachet are enough to prepare 2kg low-calorie jam.

More details

7,61 pln

Available in stock

Weight net. 30g.; 25,37 pln/100g.

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Apple pectin - a natural gelling agent for the preparation of homemade jams, preserves, jam, marmalades and jelly without sugar.

Apple pectin does not contain sugar, allergens or preservatives.


The use of apple pectin:


  • Use in a ratio of 30g of pectin, 2kg of fruit and 1kg of sugar or other sweetening substances (in the case of other sweeteners, adjust the sweetness of the product gradually)
  • The mixture does not require the use of additional thickeners
  • Add a glass of sugar * mixed with the contents of the packaging to the boiling fruits. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Mix thoroughly, hot jam pour into jars and pasteurize about 20 minutes.
  • Fill the jam thoroughly washed, and the best-brewed jars, boil the balls so that they are tightly closed
  • You can keep your jam prepared for at least a year.


* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually

 

Porcja 30 g W 100 g

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Batom, natural fruit pectine 100%

Batom, natural fruit pectine 100%

Apple pectin to prepare homemade jams and fruit preserves without sugar and preservatives. The contents of the sachet are enough to prepare 2kg low-calorie jam.



Batom, apple pectin 100% natural gelling substance

Net weight: 30g

Ingredients: 100% amidated apple pectin.

Allergens: Attention! May contain gluten, nuts, soy, celery and sesame.

Producer: Józef Leśniak ul. Fieldorfa 17, 31-209 Krakow

Storage: store in a cool and dry place.

Preparation: Add a glass of sugar * to the boiling fruits * mixed with the contents of the packaging. Cook for 3-5 minutes. Sprinkle the rest of the sugar and boil it to dissolve. Add 1 teaspoon of citric acid dissolved in a small amount of hot water. Stir in the jam, hot jam pour into jars and pasteurize for about 20 minutes.

Portion of 30g of pectin per 2kg of fruit and 1kg of sugar

* sugar can be replaced by low-calorie sweeteners - then the sweetness of the product is regulated gradually

 

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