The Original Mór Taste Pectin – 100% Natural Apple Pectin for Perfect Homemade Jams

Want to make homemade jam with less sugar while still getting a perfect set? Our original Mór Taste Pectin is the ideal choice for jam makers who want flexibility and a clean-label alternative.

Why Choose Mór Taste Pectin?

✔ Perfect Set Every Time – Works with all fruits. 
✔ Low-Sugar & No-Sugar Jam Options – Control the sweetness to suit your taste
✔ Natural & High-Quality – No artificial additives, just pure fruit pectin
✔ Easy to Use – Simple instructions for both beginners and experienced jam makers

Available Sizes:

📦 100g Pack – Great for small-batch jam-making, makes up to 8kg of jam or marmalade
📦 200g Pack – Ideal for frequent jam makers

Whether you're making traditional jam, sugar-free jam, or reduced-sugar preserves, the original Mór Taste Pectin helps you achieve the perfect texture without compromise.

More Details:

Product Name: Apple Pectin
Ingredients: Pectin.

Gelling agent perfect for homemade jams, jellies and fruit preparations with less sugar.

Recommended dosage: 15g to 30g pectin per kg of fruit, depending on the required consistency and fruit. 

A simple 5 step recipe for 1kg of fruit – easy, fun, and delicious!

1. Prep Your Ingredients
   Grab 1kg strawberries, 100-300g sugar depending on your required sweetness, and 15-30g Mór Taste Pectin (adjust pectin for your desired consistency. You might start with 25g per 1kg of fruit and see if you like the consistency).
   Pro Tip: Mix the pectin with sugar first to prevent lumps – nobody likes lumps of pectin in homemade jam!
2. Blend It Up
   Wash your strawberries, cut them in half, and blend into a smooth or junky puree.
3. Heat & Stir
   Warm your fruit puree to 80-85°C (keep stirring), then slowly add your pectin-sugar mix while whisking. Let it simmer for 2 minutes, stirring constantly.
4. Jar It
   Pour the hot jam into sterilized jars and seal them up tight!
5. Lock in Freshness
   Immediately pop the jars into 90°C hot water for 20 minutes to pasteurize. Then, let them cool at room temperature.