Dr. Oetker Gelling Sugar Extra 2:1 500g /17.6oz

Dr. Oetker Gelling Sugar Extra 2:1 500g /17.6oz NET. WT.

With Dr. Oetker Gelierzucker Extra 2:1 you can make extra fruity and less sweet jams, marmalades and jellies. For one package of Gelierzucker Extra 2:1 (500 g), you need 1,000 g of fruit or 900 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 Gelierzucker Extra 2:1 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 spicy preserving delights are guaranteed to succeed with Dr. Oetker gelling sugar extra 2:1.

Preparation:
For 1000 g prepared fruit or 900 ml fruit juice or 750 ml berry fruit juice. Makes about 6 jars of 200 ml each 1. Wash, stem or stone fruit. Weigh 1000 g, cut into small pieces or puree. Or measure 900 ml fruit juice or 750 ml berry fruit juice. Boil jars and screw caps (twist-off) or rinse 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, if using sweet fruit, stir in 1 pck. Dr. Oetker citric acid. - If using frozen fruit, defrost it first and use the resulting juice. - The ingredients can be doubled at most (2 kg of fruit with 1 kg of extra preserving sugar).

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

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

Nutritional information: