Pectin Powder 200g - Perfect for Jams, Chutneys, Fruit Marmalade, Jelly & Cakes. Pure Food Grade Premium Quality Pectin

I found 25g per kg of sugar works well for fruit with no natural pectin. Based on 50/50 fruit and sugar by weight

This is great for use in preserves which need help with pectin levels and also to avoid the need to reboil them if they don't set.Intra labs who make this have on their website some usage information. Something I know from reading pectin reviews people would like to see so hopefully you will find my review helpful.I mix mine in sugar before use but you can make a solution in water. You need to mix it before use 1 part to 5 parts in sugar or water of will get lumps of pectin.You also need the level of acid to be around 3 pH so buy some pH strips of range 1 to 4 to test your batch. This is so the pectin in the fruit or the liquid you make with this pectin can act. It requires acidity of about 3 to work. Also stops mould growth as long as you use sterilisation method of evening your hard and lids and ensure the preserve is 85 degrees Celsius when filling still hot jars and lids closed firmly. You also need to ensure the sugar percent is enough. You can guess this by using equal parts sugar to fruit and not adding too much water especially fir wet fruit like rhubarb and strawberries or you can buy a refractometer which will tell you the brix or amount sugar in your preserve. A about 70 percent is great for marmalade and 64 for jams though most refractometer kits come with these details.Product InformationIngredients - Pectin Powder (E440)Storage - Store in a cool, dry place away from moisture.Directions - For jam, marmalade and fruit preparations use 2.5g – 5g per 1 kg of fruit. For fruit spread and other fruit preparations use 2.5g – 6g per kg of fruit. For best results use the indicated amount of Pectin in your recipe. To add Pectin, mix with some of the sugar you will be using in the recipe then add both gradually to your fruit mix and mix well.Here's the details in this pectin direct from manufacturers site:Shelf Life / Best Before - The shelf life is usually 2 years. Please see product packaging for batch and best before info._

Does what you bought it for. Keeps well. Second time purchase.

Seems to be impossible getting hold of jam sugar at the moment. So thought get Pectin powder for change and give it a try. Had alot of plums from the garden and this worked great to make jam. Only thing I would say you have to use slightly more than the recommended amount. Otherwise does what it's suppose to and is odourless/tasteless.

I prefer powder to liquid as it keeps longer. I have discovered the best way to use it so that it doesn't go lumpy is to mix it with the sugar before adding to the fruit.

Product is very fine powder, and bag was split and covered other items on same delivery, I thought I was saving by reducing packaging, but lots wasted spilled in the packaging. Wished I bought a tub now.

Easy to use. Idiot proof

This pectin really does work. Don't waste your money on Certo because it is nowhere near as good as it used to be and your jam won't set properly. I had to re-boil my strawberry jam using this powder pectin and it worked a treat, albeit that I ended up with a slightly softer set but that was because I didn't want to add loads and end up with concrete. It is good stuff that works.