Yellow pectin (non-thermoreversible)

A slow-set confectionery pectin giving an irreversible tender gel that does not dissolve on heating, for pâte de fruits, fillings and jams.

Yellow pectin (non-thermoreversible) is a slow-set confectionery pectin that gives an irreversible tender gel which does not dissolve on reheating, a light beige tasteless powder. It is used for fruit jelly sweets (especially French pâte de fruits), fruit fillings and jams, added together with sugar to an acidic fruit mass during cooking for a stable but soft texture.

Recipes with this ingredient

Raspberry marmaladeRussian cuisine | Bakery and desserts

Raspberry marmalade is a vibrant embodiment of sweet artistry, combining the rich flavor of ripe raspberries with the delicate texture of a classic treat. This recipe, rooted in Russian cuisine, showcases a skillful blend of fruity freshness and the right balance of sweetness. The deep raspberry aroma unfolds through careful cooking of the berry puree, while pectin gives it a dense and elastic structure. This marmalade is perfect not only as an independent dessert but also as a decoration for baked goods and an original handmade gift. The powdered sugar coating on the pieces adds completeness to the flavor and prevents sticking together. It is a sweet delight that evokes memories of warm summer days and pleases both adults and children.