Modernist Pantry NH Pectin Vegan Gluten-Free - 50g/2oz

Love this stuff! A little goes a long way so the price for the product is good. I make huge batches of puree. Sometimes I need it really thick for a cake layer, sometimes I need it for a topping on my cheesecakes and sometimes I need it to add to our frozen lemonade slushies. This product is perfect for all applications!

I ordered the NH Pectin for a Baking Master Class I was completing on-line. I consider myself a baking enthusiast and have always wanted to make one of those fruit tarts you see in a bakery that has shiny fresh fruits on top that look so decadent! I enjoyed using the pectin and making my creation which was enjoyed by my family. The pectin is powdered and came in a package that was intact, with no rips or tears. The directions on the package was clearly written and easy to follow. I really appreciated that the package directions and the directions in my recipe were consistent, so I was not confused! It was also very easy to make the pectin and "paint" it on the fresh fruit. The powdered pectin easily dissolved into the liquid making it clear with no undiluted chunks of powder and the liquid consistency was perfect! The only change I would make next time, is to make half of the recipe as I had way too much pectin that I needed for what I was making. I had to think of additional ways to add fresh fruit on other deserts I was making to use up the leftover. I would recommend this pectin for anyone else eager to add this technique to their baking !

I'm recently into baking and have been exploring lots of different recipes. Pectin NH is thermoreversible, so you can heat, freeze and reheat it as you need. I use it it coulis and compots and fruity layers for cakes. I wouldn't use it for pies, as corn starch makes perfect job and way way way cheaper, but if you’re into Pavlova, tartlets and cakes with juicy fruit layers, this product is the one you def need. It's a bit tricky, as you need to mix it with sugar and then sprinkle it in while constantly stirring to avoid clumping. The result is worth the price, it's glossy and malleable and looks perfect, when coulis with corn starch are cloudy.

This was very good in my recipe for gluten free flour.

Works great. I used it to make a orange gelée for a dessert I made.