Dr. Oetker Gelierzucker
350 gMore than 10 pieces in stock
Product details
With just 350 g of gelling sugar for 1000 g of fruit, you can make wonderfully fruity-sweet jams - but with significantly fewer calories. In Dr Oetker gelling sugar with stevia sweetener, some of the sugar has been reduced and replaced by the sweetener steviol glycosides from stevia. Compared to 1:1 jams, this makes it possible to produce fruity-sweet jams and jellies with 40% fewer calories. What is stevia? The stevia plant is originally native to South America. Its strong sweetening effect has been known there for centuries. Steviol glycosides obtained from the leaves of the stevia plant may be used to sweeten certain foods. These steviol glycosides of plant origin are significantly sweeter than sugar and are practically calorie-free. Even a small amount is enough to replace a large proportion of sugar.
Allergens contained | Contains no allergenic ingredients that require labelling |
Origin | Switzerland |
Item number | 18187033 |
Manufacturer | Dr. Oetker |
Category | Sugar + Sweeteners |
Manufacturer no. | 1-01-731200 |
Release date | 31.3.2022 |
Sales rank in Category Sugar + Sweeteners | 40 of 249 |
Allergens contained | Contains no allergenic ingredients that require labelling |
Description | Jam sugar |
Content features | Sugar free |
Energy in kcal | 145 kcal |
Energy in kJ | 145 kJ |
Fat | 0.30 g |
thereof saturated fatty acids | 0 g |
Carbohydrates | 33 g |
thereof sugar | 33 g |
Fiber | 2.20 g |
Protein | 0.70 g |
Salt | 0 g |
Origin | Switzerland |
CO₂-Emission | |
Climate contribution |
Storage | Dry |
Items per sales unit | 350 x |
Packaging type | sac |
Scope of delivery | Gelling sugar with stevia sweetener 350 g |
Weight | 350 g |
Length | 20.20 cm |
Width | 13.20 cm |
Height | 2.70 cm |
Weight | 351 g |
Ingredients | Sugar, gelling agent (pectins), acidifier (citric acid), preservative (sorbic acid), sweetener (steviol glycosides) |
Instructions for use | For 1000 g of prepared fruit or 900 ml of fruit juice. Makes about 6 glasses of 200 ml each. 1. wash, stem or stone the fruit. Weigh out 1000 g, cut into small pieces or puree. Or measure out 900 ml of fruit juice. Boil the jars and screw lids (twist-off) or rinse with very hot water. 2. mix the fruit/fruit juice with the preserving sugar in a large saucepan. Bring to the boil, stirring constantly, and cook for at least 3 minutes until bubbling. Carry out a gelling test**. 3. skim the fruit mixture if necessary and immediately fill the jars to the brim. Seal with lids, turn upside down immediately and leave to stand on the lids for about 5 minutes. TIPS: - **Jelly test: pour 1-2 teaspoons of the hot mixture onto a plate. If it does not set, continue cooking for 1 minute or, if using sweet fruit, stir in 1 sachet of Dr Oetker citric acid. - If using frozen fruit, defrost it first and use the resulting juice. - The ingredients can be stored in a dry place. |