Pectin - Low Methoxyl ⊘ Non-GMO Vegan OU Kosher Certified - 50g/2oz

I've made 30 cases of jam using this product and it gels fine if you add calcium salts (calcium lactose gluconate, or the not very soluble calcium lactate(white), monocalcium phosphate, and the not soluble calcium citrate, calcium ascorbate, etc). If you're lost use 20g LM Pectin before the final boil and then add a tsp of liquid calcium supplement at the end per 4 cup batch. The set is more plastic than regular pectin and it doesn't dissolve in saliva as does regular pectin. This product does not contain dextrose/glucose (such as off the shelf store brands) but does have some maltodextrin (wetting & dispersing agent). It is price competitive with other offerings on Amazon. Advice: If you are trying to really reduce carbohydrates use a pectin only product, low calorie sweetener that will require a sensitive scale (0.01g accuracy), water, and flavorings (as fruit has various sugars by it's nature).

Great, high quality product. Exactly what I expected!

Cannot form jelly. It doesn't work. It's not pure pectin. It contains low cheap maltodextrin and it costs way too expensive. The maltodextrin cause thickness and even made my kitchen disposal and drainer pipe for two entire hot water to flush everything away! The worst part, it doesn't allow refund. Don't fall into this scam like I did! Dumped whole bag!

I use this pectin as part of an all purpose gluten free flour mix. It helps baked goods to hold together and to behave more like wheat or other gluten containing flour products.

It works great! Little pricey for 2 oz though.

I like to make mousse cakes. These kinds of desserts are very sensitive to the product's quality. I am very satisfied with this pectin. My mousse cake was delicious.

Professional and reliable

No directions are included with the product. I went to the web page printed on the back of the package where they give you ratios on a chart but no actual recipes like you would find with Pomona or Sure-gel. Basically: .8 - 1.2% of pectin as a ratio to your fruit. The chart then says 10-30 mg calcium to gel. You have to watch a video to find out that it is 10 - 30 mg calcium per 1 gm of pectin. I triple checked my calculations and also had a former math teacher check my calculations as my jam did not gel at all. I reheated the jam and added additional pectin and calcium and now have a slight gel but it is still pourable like a syrup.