How can Confectioners’ Pectin replace Whisto Jel you ask?
Well it cooks in less time, is swifter, no hot room required when handling Jellies & they are ready to be cut and sugared as soon as cool. And Confectioners’ Pectin lowers costs and increases profits!
What is Confectioners’ Pectin?
Confectioners’ Pectin is standardized citron pectin, which is being used more widely than ever in the manufacturing of extra fine Jellies, is neutral in flavor and is most frequently used with Orange, Lemon, Raspberry and Mint flavors.
Cut-slab jellies made with this product may be cut into squares or rectangular pieces and rolled in half corn starch and half powdered sugar, or in granulate sugar.
When Confectioners’ Pectin is used in cast jellies, we recommend that manufacturers put on a light instead of a heavy crystal and allow the jellies to remain in crystal pans for about an hour and three-quarters.
Manufacturers, who desire to vary the quantity of Confectioners’ Pectin, recommended in our formulas should be very careful not to use too much as the batch will jell in the kettle if an excessive amount is used. An ounce more or less of Confectioners’ Pectin is sufficient to produce any desired variations.
Cut Slab Jellies
- 1# Confectioners’ Pectin
- 10# Sugar
- 1.5 gallons H20
- 7# Corn Syrup, heated
- 1 oz. Citric Solution (50%)
Mix 1# Confectioners’ Pectin with 10# of sugar and add 1.5 gallons of water. Bring to a boil while stirringadd 7# of heated corn syrup and stir until it comes back to a boil.
Take paddle out and wash down sides.
Cook to 228 degrees F. Add flavor and color. Add 1 oz. 50% citric acid solution just as you pour on slab. Pour quickly.
Note: Do not let thermometer touch bottom of kettle or it will scorch.
The acid solution is made on the basis of 1 oz. of Citric acid dissolved in 1 oz. of water.