This all-natural Fruit Pectin powder,
great for making Jams and Jellies,
has also been recommended by readers of Dr. Peter Gott's nationally syndicated newspaper column as an aid for relieving
arthritis conditions! It is an inexpensive alternative to name brand pectins
(we think it is better, too)! Dutch Jell dissolves quickly in
grape juice or other liquids (stir for 10-15 seconds). Customers tell us that they use anywhere from 1-2 tablespoons in an 8 oz. glass of juice. Boasting a shelf life of over a year, Dutch Jell, unlike some brands of liquid pectin, has no preservatives added.
Wet Spring Instructions:
When making jam with high moisture berries, this extra water in the berries dilutes the pectin, sugar & citric acid. The end result is runny jam, the problem is not the pectin blend, but rather the fruit itself. We have two options below to help in these situations:
* For wet seasons, customers may increase the amount of Dutch-Jell in the recipe by up to double. (instead of 1/3 heaping cup use 2/3 heaping cup)
*I n some locations where they normally have more moisture in the spring of the year we actually recommend the Industrial Dutch Jell instead of the Dutch Jell, as it has higher pectin & citric acid content.
Ing:Non-GMO Dextrose, Pectin, Citric Acid (acidifier).
Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.