This slow-set HM pectin is a complex carbohydrate extracted from the peels of citrus fruit, giving the jelly-like consistency to jams, marmalades, jellies and fruit preserves.
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.
