Gelling sugar alternative for sour fruits
2:1 Xylitol-based gelling powder for food, limited use, with sweetener.
2:1 ready-mix for the production of 3 kg of jam (incl. instructions). This gelling sugar is particularly suitable for sour fruits that need a little more sweetness, such as jam with sour cherries, currants or gooseberries. You can make delicious fruit spreads and jellies yourself with the 2:1 ready-mix. Pectin and citric acid are also included for the perfect gelling result. You only need 2 kg of fruit. For jellies, 2:1 gelling sugar should be used in a 1.6:1 ratio.
Instructions for use: 2:1 gelling sugar is to be used like 2:1 gelling sugar. Please stir the contents of the can well before use, this will distribute the pectin better and ensure a homogeneous mixture. Only use clean jars and boiled lids. Put 2 kg of clean, chopped fruit and 1 kg of gelling sugar in a large saucepan and let the mixture boil thoroughly until a layer of foam forms. Keep the heat high while stirring and let the mixture simmer for 3-4 minutes. Leave the pot on the stove with a low flame while filling and seal the jars immediately. Then turn the jars upside down and let them cool. In clean containers, the fruit spread can be kept for at least a year without refrigeration.
Ingredients: sweetener: 97% xylitol (E 967); gelling agent: pectin (E 440), dextrose; Acidifier: citric acid (E 330).
Allergen information: none.
Country of origin: China (Xylitol). Bottled in Germany.
Storage: Always close the can after use and store in a dry place.
Average nutritional values per 100 g:
|energy||995kJ / 238kcal|
|- hereof: saturated fatty acids||0g|
|- of which sugars||0.6g|
|- of which polyhydric alcohols||97g|
Note: Excessive consumption may have a laxative effect. Keep away from animals!
A varied and balanced diet and a healthy lifestyle are important.
For your information: The recipe of our gelling sugar has not been changed, but we now correctly report the dextrose, which comes exclusively from the raw material pectin. Pectin that is used for gelling already naturally contains a certain amount of sugar, which is important for gelling ability. Since this content fluctuates naturally, the pectin has to be supplemented with sugar, in our case dextrose, during production. We therefore arrive at an average content of 0.6 grams of sugar per 100 grams of gelling sugar - in our opinion a very low proportion. Since we are constantly checking and improving our products and processes, we noticed during the last check of our gelling sugar that the sugar content had to be recalculated and the recipe information had to be adjusted.