Pectins, you say. What are they and how are they used? Now is the time to find out! Kirsten Tibballs travelled to Spain recently to speak to the experts at Sosa and now she’s bringing you an exclusive series of videos on Savour Online Classes.

First up is the back to basics class. Kirsten explains the facts about some of the most c| on pectins such as jaune, NH, X58, low sugar pectins and acid free pectins. Kirsten also outlines what pectins can be used for certain applications and how to achieve the ultimate gelification.

Once you’ve nailed the basics, we’ll be releasing our practical application videos with some of our favourite recipes that utilise pectin. Tune in by subscribing to Savour Online Classes.