Ruban Jaune Pectin from Pastry Star is a high methoxyl pectin from France, buffered and blended for confectionery work. Added with an acid solution, it sets slowly enough to pour and level, then firms into a gel that is firm on the bite yet yields into a brief melt on the tongue. Once set, it stays set: the gel does not remelt when reheated.

That firm, non remelting set is what makes it suited to fruit jellies (pate de fruit) and similar cut confections. Slabs set up with clean, straight edges, cut without tearing, and hold their shape through rolling in sugar and days in the display case. The powder is fine, creamy white, and neutral in flavor, so the fruit carries the whole taste.

Also available from Pastry Star: Rapid Set High Methoxyl Pectin for jams and glazes, and Slow Set Low Methoxyl Pectin, a gradual setting amidated pectin for glazes and fruit sauces.