Vegetable gelling preparation for canning jams and marmalades. One package is enough for 2,000 g of fruit, to which 700 to 1,000 g of sugar is added, depending on the ripeness of the fruit or the preferred sugar content in the prepared jam. Contains citrus pectin and is 100% plant-based. It is possible to combine it with beet and cane sugar. The product does not contain any preservatives.
Use: put 2 kg of cleaned fruit, cut into small pieces or ground, into a larger pot. We choose the amount of sugar depending on the desired sweetness of the jam. For a less sweet jam, we use 0.7 kg, for a sweeter jam, 1 kg of sugar. Mix the contents of the pectin package with 2 spoons of sugar and add to the fruit. We always add pectin before sugar! Bring to a boil while stirring constantly and cook thoroughly for about 1 minute. Add the rest of the sugar and bring to a boil. Boil thoroughly for at least 5 minutes while constantly stirring and bubbling and set aside. Stir in 1-2 teaspoons of citric acid. Remove any foam and immediately pour into prepared dry glasses. Carefully close the lids of the jars and turn them upside down for about 5 minutes.
Composition: gelling agent standardized pectin E440 (pectin, dextrose). May contain traces of lupine flour and gluten.
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