Gelling sugar

Feb 4, 2022, 15:09 PM

FAQ Title : Gelling sugar

Related faqs

Did you know? There is no such thing as strawberry marmalade!
What is the difference between jam, marmalade and fruit spread?
Which Diamant jam sugar is right for what type of fruit?
Why should I only use one pack of jam sugar at a time?
Why should I not mix different types of jam sugar?
Why should jam with fruit pieces be infused with the jam sugar before it is boiled?
Why does Diamant jam sugar contain palm oil?
Can jams/jellies be enhanced with alcohol?
Should marmalade jars be turned upside down once they’ve been filled?
My jam/fruit spread/jelly did not set firmly enough. Why is that?
Why does liquid form in the jam after inserting a spoon?
Which sugar should I use for canning/preserving?
What is jelly?
Which juices can be used to make jelly?
Why has my wine/sparkling wine jelly not set properly?
Why should jelly made with certain juices be boiled for shorter periods when using Diamant Gelling Sugar 1:1?
What can I do if the jelly I made using Diamant Gelling Sugar 1:1 has set too firmly?
Why should I not use cellophane covers to seal the jars of jam if I’ve used Diamant Gelling Sugar 2:1 and 3:1?
Why do fruit spreads made with Diamant Gelling Sugar 2:1 and 3:1 lose their fresh colour when stored for a long time?
Why is Diamant Gelling Sugar 2:1 for food processors with cooking functions sometimes more expensive than normal Gelling Sugar 2:1? The ingredients are the same, aren’t they?
Can I use Diamant Gelling Sugar 2:1 for food processors with cooking functions in a normal pan?
What is Diamant Gelling Sugar for Jelly?
What is the advantage of Diamant Gelling Sugar for Jelly compared to standard jam sugar (e.g. Gelling Sugar 1:1)?
How does a jelly made with Diamant Gelling Sugar for Jelly differ from one that was prepared with Diamant Gelling Sugar 1:1?
What fruit juices can be used to make jelly with Diamant Gelling Sugar for Jelly?
Can any commercially available ‘juice’ be used (e.g. fruit nectar, fruit juice drinks)?
What happens if I deviate from the recommended juice quantity of 1000 ml?
Why is jelly sometimes firmer and other times softer?
If the jelly has not set firmly enough: What can I do to rescue it?
If the jelly sets too firmly: What can I do to rescue it?
Can I also use a mixture of juice and fruit?
Can I use Diamant Gelling Sugar for Jelly to make jams as well?
Can I make jelly using several litres of juice all at once?
How long does fruit spread made using Diamant Gelierzauber no-cook jam sugar keep?

Related pages : FAQ