Dr. Oetker Gelfix Extra 2:1 gelling powder for fruity jam 50g /1.76oz

Dr. Oetker Gelfix Extra 2:1 gelling powder for fruity jam 50g /1.76oz NET. WT.

Dr. Oetker Gelfix Extra 2:1 can be used to prepare particularly fruity and less sweet jams, marmalades and jellies. Here, the fruit or juice content of your preserves is about twice the amount of sugar required. You need 1,000 g of prepared fruit and 500 g of sugar per bag of Gelfix Extra, or 750 ml of fruit juice and 400 g of sugar for jellies. For making a jelly, it is also possible to use any commercially available juice or nectar (except grape juice). With Gelfix Extra, you are free to choose not only the fruit, but also the type of sugar: you can also use cane or brown sugar as you wish, giving your jam a light caramel note. Dr. Oetker Gelfix Extra 2:1 contains the vegetable gelling agent pectin, which is extracted from apples and citrus fruits. With it, your preserving creations are sure to succeed.

Preparation:
1. Finely chop or coarsely puree prepared fruit or measure out fruit juice and place in a large saucepan. 2. Mix 1 tsp. Gelfix Extra with sugar, stir into the fruit mixture and bring to the boil while stirring. Cook for at least 3 minutes, stirring constantly. 3. skim fruit mixture if necessary, immediately fill to the brim in prepared glasses. Close with screw caps (twist-off), immediately invert and leave on lids for about 5 min.

Manufacturer:
Dr. August Oetker Nahrungsmittel KG, Lutterstraße 14, D-33617 Bielefeld

Ingredients:
dextrose, gelling agent (pectins (E 440)), acidifier (citric acid (E 330)), preservative (sorbic acid (E 200)), palm oil