Apple pectin is used as a vegetable gelling agent to make fruit jams and jellies. Pectins are natural polysaccharides found in the walls of plant cells. They are especially sensitive to 3 factors: PH (the higher the acidity, the greater the gelling), sugar (from 10 to 80%) and calcium (presence of calcium ions in the milk). It is recommended to disperse the pectin in cold water, mix it first with the other dry ingredients and pour over the liquid to be used little by little using the turmix. It can also be dispersed in oil, sugar syrups, liqueurs, etc. If we want to dissolve it better, we can heat it up to 80-85º C. Hard water requires more cooking time. Pectin gelling due to the action of calcium in dairy products occurs during cooling. The final texture will be obtained after 24 hours. About 3 g of pectin corresponds to a sheet of gelatin Its main characteristic is its brightness and transparency and its ability to withstand freezing and thawing processes. Its doses are 3% in cold water and 6 to 8% in hot water. May contain traces of nuts and sesame. Store in a cool place (below 18ºC), dry, protected from sunlight and isolated from the ground.