LSP (Low Sugar Pectin)


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.


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.

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