Making some petit fours and the recipe calls for 25g of pectin jaune for 500g clementine puree. I have citrus pectin for which the packet says 2.5-3g pectin per kg of fruit, so am unsure if I should follow my recipe or what the packet says. I am aware that the 2 pectins are different but Google is not much help for ratios. Any help/advice much appreciated :)
nauru,
Aug 27, 7:59am
I would use whatever amount of citrus pectin recommended per kg fruit.
uli,
Dec 1, 6:11pm
Never heard of "pectin jaune" - I just use the normal "Hansells Jam Setting Mix " - 70g pack for about $2.50 depending on which supermarket you buy from.
Works well for new jam or recovered jam. I always thought it is made from unripe little green apples, but maybe I am wrong.
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