Products Gelling Sugar Diamant Gelling Sugar 1:1

Gelling Sugar

Diamant Gelling Sugar 1:1

The classic jam sugar

The fruit season has finally arrived. And like every year, you can make the most delicious fruity and sweet jams and marmalades using our simple recipe: 1 kg of fruit to 1 kg of jam sugar. Our classic product for first-class results.

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Package contents

1000 g

Ingredients Sugar, acidifier: citric acid, gelling agent: apple pectin, vegetable oil (palm, coconut).
Nutritional information per 100 g
Energy
1694 kJ
398 kcal
Fat
0,2 g
Of which saturated fatty acids
0,2 g
Carbohydrates
98 g
Of which sugar
98 g
Protein
0 g
Salt
0,02 g
Basic jam recipe
  1. Wash the fruit, remove the stalks and the stones or seeds.
  2. Weigh out 1 kg of fruit and chop well.
  3. Bring the fruit pulp to the boil with 1 kg of Diamant Gelling Sugar 1:1 stirring continuously Boil at a rolling boil over a high temperature for 4 minutes stirring continuously
  4. Pour the hot jam into jars and seal immediately.
Chunky fruit jam

Chop 1 kg of prepared fruit into small pieces, mix with 1 kg of Diamant Gelling Sugar 1:1, cover and leave to infuse for 3-4 hours. Boil at a rolling boil for 4 minutes stirring continuously

Jelly:

We recommend using our Gelling Sugar for Jelly to make jellies as it was developed especially for this purpose. If you like it a little sweeter, you can also use Gelling Sugar 1:1 to make a fruit spread from juice. To do so, you proceed as follows:

Basic jelly recipe:
  1. Juice the fruit in a steam juicer or boil the fruit with water and drain the juice through a cloth without adding sugar. Leave to cool.
  2. Bring 750 ml of cold fruit juice to the boil with 1 kg of Gelling Sugar 1:1 stirring continuously.
  3. Boil at a rolling boil over a high temperature for 4 minutes stirring continuously Exceptions: Only boil currant, gooseberry, apple and quince juice at a rolling boil for 1 minute.
  4. Pour the hot jelly into jars and seal immediately using screw caps.

Process the fruit when it is as fresh as possible. Only boil 1 kg of fruit with 1 kg of jam sugar at a time; do not fill the pan more than half way.

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