My Gelling sugar 2:1
For 1 kg fruit
BIOVEGAN gelling sugar 2:1 for classic fruit spreads made from 2 parts fruit and 1 part sugar. For fruit spreads or jellies with a long shelf life. Particularly fine raw cane sugar ensures optimal solubility and a balanced taste.
Content: 500 g
Raw cane sugar*, gelling agent: pectins. (May contain traces of soy, lupins and nuts).
*from controlled organic agriculture
| Nutritional values per 100 g (dry) | |
| Energy | 1674 kJ / 394 kcal |
| Fat | < 0,5 g |
| thereof saturated fatty acids | < 0,1 g |
| Carbohydrates | 98 g |
| of which sugar | 98 g |
| Fibre | 1,7 g |
| Protein | < 0,5 g |
| Salt | 0,06 g |
For 1 kg fruit
BIOVEGAN gelling sugar 2:1 for classic fruit spreads made from 2 parts fruit and 1 part sugar. For fruit spreads or jellies with a long shelf life. Particularly fine raw cane sugar ensures optimal solubility and a balanced taste.
| 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 still add to the gelling sugar:
- 1 kg of finely chopped, pitted fruit or 700 ml of juice
- 5 g Vitavegan citric acid (or juice of one lemon)
Preparation with fruits:
First, place a small plate in the freezer for the gelling test. Then wash and drain the fruit, cut it into small pieces, remove the seeds if necessary and finally weigh out 1 kg.
Place the package contents in a saucepan with the fruit, citric acid or juice. Mix everything well and bring to a boil, stirring constantly. Boil for 3 minutes until bubbling.
Gelling test: After the boiling time, put a tablespoon of the hot fruit preparation on the iced plate and let it cool down. If the mixture is not firm enough, boil it down for a few minutes longer. Repeat the gelling test.
Fill the boiling hot fruit spread to the brim into clean jars, close tightly and turn upside down for 5 minutes.
Preparation of jelly from juice:
First, place a dish in the freezer. Put 700 ml of juice in a pot and heat it. Then add gelling sugar and citric acid or lemon juice while stirring and boil the mixture for 3 minutes while stirring until bubbling. Perform the gelling test as described above and fill the hot fruit spread to the brim into clean jars. Close the jars tightly and turn upside down.
Useful tips:
- extending the cooking time will result in a firmer fruit spread.
- do not prepare more than 1 kg of fruit with 1 package of Biovegan gelling sugar 2:1 per cooking!
- Select the size of the pot so that the fruit only fills half of the pot.
Pectin content of fruits:
- Fruits with low pectin level (addition of 1 grated apple recommended): mango, peach, cherry, strawberry, elderberry.
- Fruits with medium pectin level (addition 1/2 grated apple recommended): blackberry, raspberry, blueberry, kiwi, apricot, plum.
- Fruits with high pectin level: quince, apple, orange, cranberry, currant.
