Rapid-set apple pectin

Pectine de pomme à prise rapide

What it is

Rapid-set pectin gels while the jam is still near 85 °C, seconds after the pot leaves the heat, and that speed is the whole job: halves and whole berries are caught in the set before they can rise to the top of the jar. The slow-set grade is the opposite tool, kept for clear jellies where the pot needs time to let its scum and bubbles surface.

In the kitchen

Mix it with part of the sugar, add it at the start of the boil and stop the cooking at 104-105 °C, or about 65 % sugar, then pour at once — a minute of stirring afterwards breaks the gel and it will not form twice. Apple pectin from pomace sets softer and darker than citrus pectin: good in a fruit jam, poor in a bright jelly.

Goes with

Strawberry Apricot Rhubarb Raspberry White sugar Lemon Fig Quince

Same species

Apple Calvados Mostarda di Mantova Chantecler apple Reinette grise du Canada apple

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