High Quality

Texture Enhancers

At Wholesale Prices

CALIFORNIA INGREDIENTS - Fruit Pectin

Your Pectin Specialists

We specialize in wholesale & commercial fruit pectins, including low methoxyl fruit pectin, additives, and industrial gums. Whether you are an established jelly or jam manufacturer, or a novice home canner, California Ingredients is your resource for pectin! We sell high quality texture enhancers at wholesale prices. Bring us your texture needs, and California Ingredients can do it.

We also love to equip jelly and jam manufacturers with the knowledge and resources they need to make the best possible products for their customers. Feel free to visit our Pectin Resource Center for recipes, definitions, technical tips and frequently asked questions.

Featured Products

SSP (Standard Sugar Pectin)

$47.00$221.00

Our SSP mix is designed for jam and jelly recipes with a sugar content of 55% or greater. Will work with store bought pectin recipes like Sure Gel and MCP. See our technical page for proper pectin amount to use in your standard sugar recipe.

Definition:

SSP (standard sugar pectin): For use with jam and jelly recipes with a brix range of 56 to 66. Can be used with all standard sugar Sure Gel recipes. Use 1/3 cup dry measure. SSP is a direct replacement for Sure Gel. Use 2% SSP per total batch weight for jam and 2.5% for jelly. Please see technical page for further explanation.

 

LSP (Low Sugar Pectin)

$52.00$262.00

Our LSP mix is designed for jam and jelly recipes with a sugar content between 35 to 50%. This pectin has a calcium activated gel structure giving you the ability to change the sugar content to your liking. Excellent for 1/3 less sugar recipes. See our technical page for proper pectin amount in your recipe.

Defintition

LSP (low sugar pectin): For use with jam and jelly recipes with a brix range of 45 to 55. Utilizes calcium to insure a proper gel structure. Can be used with 1/3 less sugar recipes. Use 3% LSP per total batch weight for jam and 4% for jelly.

LP (Liquid Pectin)

$54.00$330.00

Replacement for store bought liquid pectin (Certo).

Definition:

LP (liquid pectin): For use with Certo or liquid pectin recipes. Requires reconstitution in water before use. Use a minimum of .6% LP for jam and a minimum of .9% for jelly. Mix with hot water just off the boil in a high speed blender at a ratio of 1 part pectin to 9 parts water. See technical section for further information.