My calorie-reduced gelling sweetener 4:1
for 800 g of fruit
By using the calorie-reduced gelling sweetener by Biovegan, you can say goodbye to high sugar products. The gelling sweetener by Biovegan based on organic erythritol is almost sugar-free and calorie-free and can be used at a ratio of 4:1. With one bag of 200g you can create a naturally fruity jam with 800f of fruit of your choice. Easy calorie-reduced gelling!
By the way: You can also use our calorie-reduced gelling sweetener for savory dips and sauces liek chutneys, ketchup or BBQ sauce.
Content: 200 g (for 800 g of fruit)
Sweetener: erythritol*, rice syrup*, gelling agent: apple pectin, acidity regulator: calcium citrate. (may contain traces of soy, lupins and nuts) excessive consumption may induce laxative effects.
*from controlled organic agriculture
| Nutritional values per 100 g dry product | |
| Energy | 92 kj / 22 kcal |
| Fat | 0 g |
| Carbohydrates | 97 g |
| of which sugar | 1,2 g |
| Fibre | 2,0 g |
| Protein | 0 g |
| Salt | 0,08 g |
By using the calorie-reduced gelling sweetener by Biovegan, you can say goodbye to high sugar products. The gelling sweetener by Biovegan based on organic erythritol is almost sugar-free and calorie-free and can be used at a ratio of 4:1. With one bag of 200g you can create a naturally fruity jam with 800f of fruit of your choice. Easy calorie-reduced gelling!
| Eggs | not contained | Milk | not contained |
| Fish | not contained | Crustacean | not contained |
| Mollusc | not contained | Gluten | not contained |
| Lupine | may contain traces | Sesame | not contained |
| Nuts | may contain traces | Peanut | not contained |
| Cellery | not contained | Soy | may contain traces |
| Mustard | not contained | Corn | not contained |
Preparation
You additionally need: 800 g of prepared fruit of your choice
First steps:
- Put a plate for the gelling test into the freezer.
- Wash your fruit thoroughly, let the excess water drip off, remove the core and cut into pieces if necessary.
- Clean your jars with boiling water including the lid.
Preparation:
- Pour the content of the bag and the prepared fruit into a pot.
- Mix everything and bring it to a boil while stirring.
- Let it boil for 4 minutes (the boiling time starts when the whole mixture is completely boiling).
- Make a gelling test: take one table spoon of the hot mixture and pour it on the frozen plate. Let it cool down. If the mixture does not yet set, let it boil a bit longer. Repeat the gelling test.
- Pour the hot mixture into small sterile jars, just below the edge, close comletely and put upside down for 5 minutes.
Important notice for perfect gelling:
- For fruit jams with fruit pieces – not for jelly.
- Please Work particularly clean due to the lower preservation compared to jams with normal sugar content.
- Please boil all materials used for cleaning, as well as lids and jars.
- Please consume the whole bag to ensure optimum mixture. If you use an open bag, please shake thoroughly before use.
- Only use max. 2 bags for one boiling process and only fill the pot to half.
- Always go for the gelling test, as the results may vary depending on the pot, stove, etc.
- Store open jars in the fridge and consume within a few days.
- The organic erythritol may cristallize in open jars after a few days. However, this is no sign of spoilage, but a natural process. If you boil the jam again, the cristals will disappear.
Tip: fill the jam in small jars which can be consumed more quickly.
Gelierzucker 3:1 
My Gelling sugar 2:1 
Gelierzucker ohne Kochen 
