Organic Gelling Sugar 2:1, 500 g
Jelly sugar to make jam
Description
Organic gelling sugar 2:1 made from organic beet sugar. This sugar is made from locally grown sugar beets and is therefore ideal for anyone who values ​​ecological production and short transport routes. This makes it perfect for the preparation of jellies and jams in the best organic quality and without preservatives.
The preserving sugar is particularly suitable for processing sweet fruits. The inherent sweetness of the selected fruits provides an even fruitier spread.
Due to its extremely simple use, you need 500 g organic canning sugar 2:1 for the preparation; 1 kg of prepared fruit or 750 ml of unsweetened juice.
Ingredients: organic sugar*, gelling agent: pectins, acidifier: citric acid
*From controlled organic cultivation
DE-ÖKO-003 German agriculture
Nutritional information (per 100 g):
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Calorific value kJ: 1674
calorific value kcal: 394
Protein: 0 g
Carbohydrates: 97 g
- of which sugar: 97 g
Fat: 0g
- of which saturated fatty acids: 0 g
Salt: 0.02 g
Country of origin: Germany
Method:
To make the jam, wash the fruit and drain well. Remove leaves, stems, seeds and stones and peel if necessary. Then weigh the fruit and chop or puree it, depending on the recipe. Mix the fruit pieces or puree with preserving sugar in the following ratio: 1 kg of fruit with 500 g.
...and put all the other ingredients in a pan. The pan should be large enough to be only half full to prevent boiling over. Let the mixture steep, if indicated in the recipe, so that the juice comes out of the fruit with the help of the sugar.
... bring to the boil while stirring and let simmer for 4 minutes. Keep stirring so that the jam does not solidify. The indicated cooking time should not be shorter or longer than 8 minutes, otherwise the pectin will not gel sufficiently or will be overcooked. Remove any herbs that should not be left in the preparation before bottling. Ingredients that provide a special taste (for example herbs or alcohol) should only be stirred in shortly before bottling. Now perform a jelly test.
... shows whether jam, marmalade and jelly have reached the necessary firmness. To do this, at the end of the specified cooking time, place a spoonful of warm fruit preparation on a cold plate and let it cool briefly. Then hold the board at an angle. When the preparation starts, it needs to cook a little longer; if it remains firm, it's ready.
... pour to the brim into suitable jars and close tightly immediately. If the filling quantity is smaller, the glasses should be kept upside down for approx. 5 minutes while cooling. All jams have a shelf life of approximately 2 years.