Slow-Set Pectin preserves are a type of fruit preserve made with slow-set pectin is a type of pectin that takes longer to set and requires more sugar than fast-set pectin. Ideal for
making fruit jams and jellies that have a softer texture and a sweeter flavor.
Slow Set High Methoxyl Pectin works best at pH from 2.8 to 3.2.
It forms gels more slowly which prevents premature gelation and facilitates filling of large scale batches.
Usage: .25 - .50%
