Fruit Jellies with Yellow Pectin (Ruben Jaune) - Sugared jellies

SaporePuro Yellow Pectin: An Essential Ingredient for Fruit Jellies

There Yellow Pectin , also known as Pectin Ruben Jaune, is a key ingredient in the preparation of fruit jellies and candies. Thanks to its natural gelling properties, this type of pectin is ideal for obtaining a soft but structured consistency in confectionery preparations, keeping the flavor of fresh fruit intact. Let's see how it works and discover an easy recipe to create delicious sugared jellies with SaporePuro Yellow Pectin.

Why Choose SaporePuro Yellow Pectin?

There Yellow Pectin  It is particularly suitable for making jellies with a high sugar and acid content, such as fruit jellies. It is a natural ingredient extracted mainly from apples or citrus fruits, and its ability to form gels varies according to the pH of the mixture. For this reason, it is often used in combination with fruits that have a natural acidity, such as citrus fruits or berries.

Recipe for Mango Jelly with Yellow Pectin SaporePuro

This mango jelly recipe is a perfect example of how to use the Yellow Pectin SaporePure to create sweet, fruity candies with a silky texture and a slight resistance to the bite.

Ingredients:

• 500 g mango puree (cold, at 4°C) (or fruit extract)
• 10 g of Yellow Pectin SaporePure
• 50 g of granulated sugar (first part)
• 380 g granulated sugar (second part)
• 50 g of glucose syrup (DE 39/40)
• 10 g of citric acid (or 50ml of lemon juice)

Procedures:

1. In a bowl, mix the SaporePuro Yellow Pectin with the first 50 g of granulated sugar.
2. Pour the pectin and sugar mixture over the cold mango puree, mixing well to avoid lumps forming.
3. Bring everything to a boil over medium heat, stirring continuously.
4. Once it reaches boiling point, add the second part of the sugar (372 g) and bring back to the boil.
5. Incorporate it glucose syrup and continue cooking until it reaches 105°C or 74° Brix (measurable with a refractometer).
6. Remove from heat and add the citric acid  (or lemon juice) , mixing well.
7. Immediately pour the mixture into silicone molds and leave to cool.
8. After cooling, unmold the jellies and roll them in granulated sugar to obtain a crunchy coating.

Suggestions:

• You can replace the mango puree with other types of fruit such as strawberries, raspberries or oranges, depending on your taste.
• For a more interesting visual effect, add natural powdered colorants, such as turmeric for a yellow tone or spirulina for a vibrant green.

SaporePuro Yellow Pectin is an excellent choice for those who want to create fruit jellies with an intense flavor and a perfect consistency. By experimenting with different fruit purees, you can create a variety of flavors to delight the palate.