GELIERZUCKER 3:1 ORGANIC 500 g - BIOVEGAN

INGREDIENTS
unrefined cane sugar*, gelling agent: pectin*. (*Ingredient from controlled organic farming)

DESCRIPTION
Gelling sugar 3:1 for the preparation of jams, marmalades, preserves, and jellies.

PREPARATION METHOD
- You need 1.5 kg of chopped fruit (or 1.2 liters of fruit juice) and 5 g of citric acid (or the juice of one lemon).
- Small plate

Preparation with fruit:
1. Place the small plate for the gel test in the freezer.
2. Wash the fruit, let it drain, cut it into small pieces, remove the cores if necessary, and weigh 1.5 kg.
3. Put the contents of the bag with the fruit and citric acid or juice into a cooking pot.
4. Mix everything well and simmer for 4 minutes, stirring constantly.
5. Gel test: After cooking, put a spoonful of the hot fruit paste on an ice-cold plate and let it cool. If the paste is not firm enough, cook a little longer. Then repeat the gel test.
6. Pour the hot, boiling fruit mixture into clean jars, seal tightly, and set aside for 5 minutes.

Preparation of juice jelly:
1. For the gel test, place a small plate in the freezer.
2. First, put 1.2 l of juice into a pot and heat.
3. Then add the gelling sugar and citric acid/juice while stirring constantly.
4. Mix everything well and simmer for 4 minutes, stirring constantly.
5. Gel test: After cooking, spoon a tablespoon of hot jelly onto an ice-cold plate and let it cool. If the mixture is not firm enough, cook a little longer. Then repeat the gel test.
6. Pour the hot, boiling jelly into clean jars, seal tightly, and let rest for 5 minutes.

NOTE
- Due to the lower sugar content of 3:1 fruit jams. For longer shelf life, we recommend using a preservative.
- If you want to avoid adding a preservative, you must be very careful when preparing the jam. This means sterilizing the utensils (preserving jars and lids).
- The fruit used must be thoroughly cleaned and in perfect condition.
- After opening, store the jars in the refrigerator and use quickly.

Useful tips:
1. The longer the cooking time, the firmer the fruit mass.
2. Do not prepare more than 1.5 kg of fruit with 1 packet of BIOVEGAN gelling sugar 3:1 per cooking process!
3. Choose the jar size so that the fruit fills only half of the jar.

Pectin content of the fruit:
Some fruits contain little pectin, so it is recommended to add grated apple.
- Fruits with low pectin content (recommended addition of 1 grated apple): mango, peach, cherry, strawberry, elderberry.
- Fruits with medium pectin content (recommended addition of 1/2 grated apple): blackberry, raspberry, blueberry, kiwi, apricot, plum.
- Fruits with high pectin content: quince, apple, orange, cranberry, currant.

NUTRITIONAL VALUE per 100 g
Energy value: 1660 kJ/391 kcal
Fat: <0.5 g
including saturated fatty acids: <0.1 g
Carbohydrates: 96 g
including sugars: 96 g
Fiber: 2.6 g
Protein: <0.5 g
Salt: 0.09 g

RECOMMENDED STORAGE CONDITIONS
Store in a dry place protected from heat.