Dr. Oetker Gelling Sugar Super 3:1 500g /17.6oz

Dr. Oetker Gelling Sugar Super 3:1 500g /17.6oz NET. WT.

In addition to Dr. Oetker Extra Gelierzucker 2:1, Dr. Oetker Super Gelierzucker 3:1 also meets the trend for sugar reduction. With Super Gelierzucker, you can make even less sweet, but super fruity jams, marmalades and jellies. For one package of super jam sugar (500 g), you need 1,500 g of fruit or 1,250 ml of fruit juice. To make a jelly, it is also possible to use any commercially available juice or nectar (except grape juice).Dr. Oetker Super Gelierzucker contains the vegetable gelling agent pectin, which is extracted from apples and citrus fruits. Since gelling agent and sugar are already mixed, preparation is particularly quick and easy - ideal for beginners. Sweet but also savory preserving delights are guaranteed to succeed with Dr. Oetker Super Gelierzucker 3:1.

Preparation:
For 1500 g prepared fruit or 1250 ml fruit juice. Makes about 8 jars of 200 ml each. 1. Wash the fruit, remove the stalks or pits. Weigh 1500 g, cut into small pieces or puree. Or measure out 1250 ml of fruit juice. Boil or rinse jars and screw caps (twist-off) with very hot water. Mix fruit/fruit juice with preserving sugar in a large saucepan. Bring everything to a boil while stirring and boil for at least 3 min. until bubbly. Perform a gelling test*. 3. skim fruit mixture if necessary, immediately fill to the brim in jars. Close with lids, invert immediately and let stand on lids for about 5 min. TIPS: - *Jelly test: pour 1-2 tsp of the hot mixture onto a plate. If it does not set, continue cooking for 1 min. or stir in 1 pck. Dr. Oetker citric acid if using sweet fruit. - If using frozen fruit, defrost it first and use the resulting juice.

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

Ingredients:
Sugar, gelling agent (pectins), acidifier (citric acid), preservative (sorbic acid).

Nutritional information: