The pectin, vegetable substance, which is a gelling agent, mixed with sugar, makes it possible to fail your jams, jellies or fruit. A tip: you must add an acid such as lemon juice, pectin to activate the gelling power. Recommended dosage: - Jam : 15 g pectin to fruit and 1kg 1kg of sugar - Fruit jellies : 20 to 30 g of pectin to 1kg - Gels : 20 to 30 g of pectin in 1 kg of juice and 700 g of sugar