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Technical articles
A basic dessert jelly with carrageenan and locust bean gum.
Recipe Procedure
Mix gums with sugar and disperse into hot water. Add remaining ingredients. Stir until fully dissolved, pack off and pasteurise in the packets. Store at room temperature.
European Food Emulsifiers Manufacturers Assn (EFEMA)
A low sugar jam can reduce the sugar level in the jam from 65% to 55% with the addition of additional pectin and higher water levels.