Fruit Jellies with Yellow Pectin (Ruben Jaune) - Sweetened Jellies

FlavorPure Yellow Pectin: An Essential Ingredient for Fruit Jellies

La Yellow Pectin, also known as Pectin Ruben Jaune, is a key ingredient in the preparation of fruit jellies and candies. Due to its natural gelling properties, this type of pectin is ideal for achieving a soft but textured texture in confectionery preparations while keeping the flavor of fresh fruit intact. Let's see how it works and discover an easy recipe for creating delicious sweetened jellies with SaporePuro Yellow Pectin.

Why Choose SaporePuro Yellow Pectin?

La Yellow Pectin 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 depending on the pH of the mixture. For this reason, it is often used in combination with fruits that exhibit natural acidity, such as citrus or berries.

Recipe for Mango Jellies with Yellow Pectin SaporePuro

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

Ingredients:

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

Procedure:

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 chilled mango puree, stirring well to prevent lumps from forming.
3. Bring everything to a boil over medium heat, continuing to stir.
4. Once it comes to a boil, sprinkle in the second part of the sugar (372 g) and bring back to a boil.
5. Incorporate the 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), stirring well.
7. Immediately pour the mixture into silicone molds and let cool.
8. After cooling, unmold the jellies and roll them in granulated sugar for a crunchy topping.

Suggestions:

• You can substitute mango puree for other fruits such as strawberries, raspberries or oranges, depending on your taste.
• For a more interesting visual effect, add natural powdered dyes, 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 intense flavor and perfect texture. By experimenting with different fruit purees, a variety of flavors can be made to delight the palate.