Biovegan Gelatinizing sugar 2:1 organic

Biovegan Gelatin Sugar 2:1 for classic fruit spreads made from 2 parts fruit and 1 part sugar. One package of gelatin sugar gels 1 kg of fruit. Ideal for fruit spreads or jellies with a long shelf life. Particularly fine raw cane sugar ensures optimal solubility and a balanced taste.

Preparation with fruit:
To prepare fruit spreads with 500 g of Gelatin Sugar 2:1, use 1 kg of fruit and 5 g of Vitavegan citric acid or the juice of one lemon, grated apple (as needed).
1. Wash the fruit thoroughly, let it drain, chop it, and core if necessary, then weigh out 1 kg. Place a small plate for the gel test in the freezer.
2. Combine the contents of the package with the fruit and citric acid or lemon juice in a pot. Mix well and bring to a boil while stirring constantly.
3. Let it boil vigorously for at least 3 minutes.
4. Gel test: After the cooking time, place a tablespoon of the hot fruit mixture on the chilled plate and let it cool. If the mixture is not firm enough, it needs to be cooked a few minutes longer. Repeat the gel test.
5. Fill the boiling hot fruit spread to the brim in clean jars, seal tightly, and place upside down for 5 minutes.

Preparation of jelly from juice:
Use 700 ml of juice and 500 g of Biovegan Gelatin Sugar 2:1. Follow steps 2 to 5.

Helpful tips:
1. Extending the cooking time will yield a firmer fruit spread.
2. Do not prepare more than 1 kg of fruit with 1 package of Biovegan Gelatin Sugar 2:1 per cooking session.
3. Choose a pot size that allows the fruit to fill the pot only halfway.