Yellow pectin

Pectine jaune

What it is

This is the slow-set high-methoxyl grade, and slow is the point: it will not gel until the acid goes in, which is why a pâte de fruits is cooked to 106-107 °C, taken off the heat, given its acid last and poured before it can catch in the pan. Once that gel forms it is permanent — reheating a pâte de fruits melts nothing and only cooks it darker.

In the kitchen

It needs both walls to stand: at least 65 % sugar and a final pH near 3.4, so make the acid up as equal parts citric acid and hot water and stir in 8 to 10 g of that solution per kilo at the last second. Add the acid early and it sets in the pot.

Goes with

Apricot Raspberry Blackcurrant White sugar Glucose syrup Citric acid Lemon

Also used with

Sorbitol

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