• Pacific Pectin

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    Pacific Pectin


    PROFESSOR PECTIN: TECHNICAL FAQ'S

     

    Why does mold grow quickly on my jelly after being opened and in the refrigerator?
    Again, this is usually caused by low sugar content in the jelly. The lowest I recommend using is 40% sugar, 55% fruit. If you want to use less than 40% sugar I recommend our Pacific LM-O Pectin, which contains preservatives that will lengthen shelf life after opening.

    Why are my peppers suspended but runny, not gelled?
    This is due to the pectin pre-setting. This is caused by too much acid in the recipe, adding sugar too fast (which drops the batch temperature), or pouring at too low of a temperature. All of these mistakes will make your jelly pre-set.

     

     

     

     

     

     


     

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