Patisdécor Yellow Pectin is an essential gelling agent for making fruit jellies, pâte de fruits, jelly confectionery, cookie and pastry fillings, and traditional jams. Suitable for recipes with or without fruit pieces, it is specially designed for high-sugar (76%+) and acidic preparations (pH 3.2–3.5).

Yellow pectin is slow-setting, giving you more time to work with your mixtures, making it perfect for larger batches. Once set, it produces a firm, cuttable, stable texture, ideal for slicing into perfect pieces. Unlike some other gelling agents, the gel is not reversible by heat – once firm, it cannot be re-melted and reset.

💡 Perfect for:

• Pâte de Fruits (fruit pastes)

• Jelly candies & fruit gummies

• Cookie and pastry fillings

• Slow-cooked jams and marmalades

• Cuttable dessert sheets

Usage & Dosage:

1. Pre-mix with dry ingredients (e.g. sugar) to avoid lumps.

2. Add to hot liquid with vigorous stirring until fully dissolved (about 15 minutes).

3. Cook & finish according to your recipe with sugar, glucose, flavouring and acid (citric acid).

Dosage guide:

• Fruit pastes: 1.0–1.2% of total mixture

• Jelly confectionery: 1.6–1.7% of total mixture

Example recipe for 1 kg jelly confectionery:

• Mix 16–17 g pectin with 50 g sugar

• Heat 360 ml water, add pectin mixture, boil 1–3 min

• Add 470–500 g sugar + 280–320 g glucose, cook

• Remove from heat, add flavour/colour, add 6–7.5 g citric acid (dissolved)

• Pour into moulds immediately at >90 °C