3:1 gelling sugar BIO 500 g - Biovegan

INGREDIENTS
unrefined cane sugar*, gelling agent: pectin*. (*certified organic ingredient)

DESCRIPTION
3:1 gelling sugar for preparing jams, marmalades, preserves and jellies.

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

Preparation with fruit:
1. Place the small plate in the freezer for the gelation test.
2) Wash the fruit, drain, cut into small pieces, hollow out the seed nests if necessary and weigh 1.5 kg.
3.Put the contents of the bag into a saucepan with the fruit and citric acid or juice.
4. mix everything well and simmer for 4 minutes, stirring constantly.
5 Gelation test: After the cooking time has elapsed, spoon the hot fruit paste onto an icy plate and let it cool. If the paste is not firm enough, cook some more. Then repeat the gelation test.
6.Fill clean jars with the hot boiling fruit paste, close tightly and set aside for 5 minutes upside down.

Preparation of juice jelly:
1. place a small plate in the freezer for the gelling test.
2. first pour 1.2 l of juice into a pot and heat.
3. then add the gelling sugar and citric acid/juice, stirring constantly.
4. mix everything well and simmer for 4 minutes, stirring constantly.
5. gelling test: After the cooking time has elapsed, spoon a tablespoon of hot fruit jelly onto an icy plate and let it cool. If the mixture is not firm enough, cook some more. Then repeat the gelling test.
6.Fill clean jars with hot boiling fruit jelly, close tightly and let stand upside down for 5 minutes.

NOTE
- Because of the lower sugar content in ?3:1 fruit preparations, preservation is less. For a longer shelf life, we recommend using a preservative.
- If you want to avoid adding a preservative, you must work very carefully when preparing preserves. This means that it is necessary to sterilize working items (cooking jars and lids).
- Fruits to be used must be thoroughly cleaned and should be in perfect condition.
- After opening, store the jars in the refrigerator and use them quickly.

Useful tips:
1. prolonging the cooking time will result in the fruit paste being harder.
2) Prepare no more than 1.5 kg of fruit with 1 package of 3:1 gelling sugar from BIOVEGAN per cooking process!
3. choose the size of the jar so that the fruit fills the jar only halfway.

Pectin content of fruit:
Some fruits contain a low amount of pectin, so it is recommended to add a 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, blueberry, currant.

NUTRITION VALUE in 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, away from heat.

• VEGAN: VEGETARIAN
• BIO-CERTIFIED: BIO CERTIFICATE
• gluten-free (declaration): gluten free (declaration)
• vegan: vegan
• gluten free (in ingredients): WITHOUT gluten (in ingredients)
• PRODUCER-NAME AND ADDRESS: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Germany