Freshwel Cherry Jelly 85gm

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Making jams & jellies with gelatin roughly about 65 – 68% of jams and jellies are sugary. Both gelatin and pectin are thickeners used to make pica, jams,& glazes. Replacing gelatin with petting may not yield the desired texture in the end product. Pectin firms up more than gelatin, which remains syrup. Though agar is a great substitute to gelatin, don’t expect the same result when replacing gelatin with agar in a recipe. Gelatin can give a creamy texture whereas agar gives a firmer texture.