Dosage: Approximately 10g / kg for jam (Depends on the fruit you put and its acidity)
Use: Heat the water up to 45 ° C. Add the pectin and sugar mixed together. Boil for 3 minutes to warm up to 105ºC. Remove from heat and add citric acid. Allow to cool Use at 35ºC

TRANS FAT FREE - GLUTEN FREE - GMO FREE
Origin: France - company Luis Francois

Dosage for Jam with Raspberries
1kg of fruit
950g of sugar
12gr. Pectin
1 scoop of Lemon juice

Execution: Mix 100g of sugar with pectin. Boil the rest of the sugar with the fruit until it reaches boiling point. Add the pectin with sugar in the saucepan and cook up to 103 degrees. Remove from the heat and add the lemon juice.