Louis Francois Extra Slow Set Pectin is a high-methoxyl pectin designed for fruit preparations that need more working time before setting. It is activated by sugar and acid, making it especially useful for jams, jellies, coulis, confit, and yogurt fruit preparations where you want time to pour, layer, pipe, or evenly suspend fruit before the gel forms.

Use

Premix with sugar or other dry ingredients before adding to liquid to reduce clumping. It can also be dispersed in a non-solvent such as oil, alcohol, or concentrated sugar. For best results, dissolve with heat and shear at about 80 to 85°C, and add the acid toward the end of cooking.

Recommended Dosage

Use according to the recipe and the texture you want. A practical range is about 0.25 to 3% of total mass, with lower usage for softer fruit preparations and higher usage for firmer jams or jellies.

Applications / Practical Uses

• Traditional jams and fruit preserves
• Jellies, coulis, and confit
• Yogurt fruit preparations with even fruit distribution
• Fruit fillings that need time for pouring, layering, or piping
• Sugar-reduced fruit jellies with the right final solids and acidity

Observations

Creamy white to light brown powder with a neutral taste and no noticeable odour. It sets on cooling, with the final texture developing over about 24 hours. The finished gel is heat-stable, but it is not recommended for frozen applications.

Differences from Other Pectins

Compared with rapid-set or standard-set pectins, Extra Slow Set Pectin gives more working time before gelation, which is especially helpful for larger batches, even fruit suspension, and more precise finishing. Compared with pectins such as NH or 325NH95, this is a high-methoxyl pectin that relies on sugar and acid rather than calcium, and it is better suited to cooked fruit preparations than thermoreversible glaze-style applications.

Origin

Derived from citrus or apple pectin and standardized with sucrose.