Louis Francois Yellow Pectin Powder 1kg

Pectin Gelling Agent

Louis Francois Yellow Pectin Powder 1kg is a high-quality fruit gelling agent, widely used for making jams, marmalades, fruit jellies, and sweet glazes. This fast-acting citrus-derived pectin is perfect for recipes with high sugar content and low pH, helping to achieve a consistent, spoonable set every time.

Made for use in both home kitchens and professional settings, this yellow pectin powder is especially suited to fruits naturally high in acid, such as berries, apples, and citrus. It's a reliable choice when you want your preserves to hold their shape without being too stiff or rubbery. Simply combine with sugar and heat to activate, ideal for classic jam-making or custom dessert fillings.

Whether you're preparing traditional strawberry jam, lemon marmalade, or fruit-based pâtisserie glazes, Louis Francois Yellow Pectin offers consistency, ease of use, and reliable results.

Key Features

• High-acyl pectin ideal for sweet preserves, designed for high-sugar and low-pH fruit recipes.
• Fast-setting, reacts quickly once heated with sugar and acid, making it efficient for batch preparation.
• A plant-based, vegetarian-friendly gelling agent sourced from citrus peel.
• Helps deliver a smooth, even texture that spreads well without weeping or splitting.
• Size: 1kg

Recipe Inspiration

• Strawberry Jam: Combine fresh strawberries, lemon juice, sugar, and yellow pectin. Bring to a boil and simmer until gel point is reached.
• Orange Marmalade: Simmer sliced oranges with sugar and pectin for a vibrant, tangy spread.
• Fruit Glaze for Tarts: Brush pectin-thickened fruit syrup over fresh fruit tarts for a glossy finish.

What is yellow pectin used for?

Yellow pectin is used to set jams, jellies, marmalades, and fruit glazes that contain a high sugar content and are naturally acidic. It helps achieve a gel-like consistency without altering the fruit's natural flavour.

Is yellow pectin suitable for all fruits?

It works best with acidic fruits like apples, citrus, raspberries, and strawberries. For low-acid fruits like pears or peaches, lemon juice may need to be added to achieve the right pH for activation.

How much yellow pectin should I use?

Typical usage is around 0.5% to 1.5% of the total weight of the recipe. For jam, this usually equates to about 10–15g of pectin per kilo of fruit and sugar combined.