Our gelling sugar 3:1 for the perfect fruit spread. The reduced ratio of sugar to fruit makes it ideal for both particularly fruity and sugar-reduced fruit spreads.
Dosage: 500g of gelling sugar for 1.5kg of fruit or 1.2l of fruit juice
- Spread: Wash fruits, stone if necessary, puree and then mix with the jam sugar. Jelly: Mix cold, unsweetened fruit juice with jelling sugar.
- Bring to a boil in a saucepan and continue to boil for 4 min. while stirring until bubbling.
- Carry out a jelly test.
- Then fill to the brim in boiled jars and seal tightly.
Tip: With our citric acid #110, particularly sweet jams are rounded off with a slight acidity and thus have a longer shelf life.
Ingredients: Beet sugar*, pectin.
*from organic cultivation
|Average nutritional values||per 100 g|
|Calorific value||1665 kJ (392kcal)|
-of which saturated fatty acids
|< 0,5 g
< 0,1 g
-of which sugar
|Dietary fiber||2,4 g|
|Protein||< 0,5 g|
Sensory & Quality Parameters