Make these delicious slab jellies using Pacific Pectin’s HM-100 Pectin!
Ingredients
- 2/3 Cup Pacific HM-100 Pectin
- 10 Cups Sugar
- 4 Cups Water
- One 16 oz. bottle Corn Syrup, heated
- Flavor and Coloring as desired
- 3 tsp Citric Acid dissolved in 3 tsp water
Instructions
- Dry mix Pectin with 2 Cups of the sugar.
- Bring water to a boil and slowly stir in pectin/sugar mix.
- Once dissolved, add remaining sugar and heated corn syrup.
- Cook to 80 brix
- Add flavor and coloring
- Add citric acid solution just before you pour on slab
- Pour quickly onto slab before the solution begins to set.
- Once cool, cut candies and roll them in sugar to prevent sticking.
© 2022 Printed at PacificPectin.com
Hassan moradi
Hi dear mr , mrs
Could you please send me a sop or fdc that show the steps of produce the pectin.?
Is it possible to send me a short clip or that shows the steps of producing pectin from fruits specially lime?
Best rgds
H. Moradi
The factory manager of somayeh food industry
Iran. Tehran
Whats app: +989106889237
Teri
Hello
I will email you.
Have a wonderful day.
fernando escajeda
hello
could you email me a short clip of this process ?
Teri
Hi, we don’t have a video at this time.
If you have questions, please email us at support@pacificpectin.com.
Robert
What is brix? I have your bulk pectin and it’s really fantastic. I am struggling a bit with the consistency of my finished gummies. They are wet, and I’d like them to be much stiffer. I’ve played around with dehydrating them, but a skin forms so that limits the moisture loss I am trying to achieve. I have read a 3.5 pH is needed to attain the stiff/chewy consistency I am seeking. Also, I’m noticing sodium citrate as an ingredient in commercial gummies that have that great stiff and chewy quality. Thank so much for any insights you might provide! ‘-‘
Teri
Hi Robert. I think it is best if I get you connected to our gummy tech team.
Please email all your questions to support@pacificpectin.com and I will get over to them.
I’m sure they will be able to help you with your questions.
Don
I have the similar question as Robert – I have never dealt with brix and do not know where to begin. You say “cook to 80 Brix”, is that convertible to degrees Fahrenheit? If not, is there a specific device that I need to purchase in order to measure brix? I assume that I need a Brix meter refractometer for measuring sugar content and that 80 in the recipe means 80%?
Teri
Hi Don
Thank you also for contacting us. Yes a refractometer is very helpful.
You can find one at Cole Parmer. 80 means 80 Brix.
If you have questions, email me and I will connect you to our tech team. support@pacificpectin.com