Pectin is ideal for making soft fruit jams and jellies, a vital ingredient as it helps set the jam rapidly, as well as keeping the natural colour of the fruit vibrant.

This pectin is mixed with sugar (ingredients: pectin 65% minimum, sugar 35% maximum) so is best suited to sweet recipes. The optimum amount of pectin to be used varies depending on the fruit but as an example, one sachet is suitable for the following amounts of fruit:

750g raspberries or peaches

850g cherries or figs

1.1kg apricots or rhubarb

This high-quality pectin is made in France by Sainte Lucie, a company that has been producing the finest quality patisserie ingredients since 1885.

Five x 7g sachets.