Gelling Sugar

Diamant Gelling Sugar 2:1

Especially fruity

Capture the fruitiest taste of summer. Enjoy the summer for breakfast all year round with our simple recipe: 1 kg of fruit to 500 g of Gelling Sugar 2:1. Whether it’s strawberry, apricot, pear, plum or a delicious combination – the fruit season belongs to you.

Package contents

500 g

Ingredients Sugar, gelling agent: pectins, acidifier: citric acid, vegetable oil (palm, coconut), preservative: potassium sorbate.
Nutritional information per 100 g
1686 kJ
397 kcal
0,2 g
Of which saturated fatty acids
0,2 g
97 g
Of which sugar
97 g
0 g
0,03 g
Basic Fruit Spread Recipe
  1. Wash the fruit, remove any stalks, pits or seeds.
  2. Weigh out 1 kg of fruit and chop well.
  3. Cook for 3 minutes over high heat, continuously stirring, until boiling. Then remove from heat.
  4. Pour the hot jelly into jars and seal immediately with screw caps (Twist-off ®). Do not use cellophane covers.
Chunky fruit spread

Chop 1 kg of prepared fruit into small pieces, mix with 500 g of Diamant Gelling Sugar 2:1, cover and leave to infuse for 3-4 hours. Boil at a rolling boil for 3 minutes stirring continuously

Fruit spread made from juice (jelly):

For the preparation of jelly, we recommend using our Gelling Sugar for Jelly, which was developed especially for this purpose. If you prefer your jelly less sweet, you can also use 3:1 Gelling Sugar to prepare a fruit spread from juice. To do so, you proceed as follows:

Basic recipe for fruit spread made from juice (jelly):
  1. Steam-juice the fruit without adding sugar or boil with water and drain the juice through a cloth.
  2. Bring 1200 ml of cold fruit juice and 500g Diamant Gelling Sugar 3:1 to boil, while stirring continuously.
  3. Boil the fruits and sugar over high temperature for 4 minutes, stirring continuously.
  4. Pour the hot jelly into jars and seal immediately using screw caps.

Only make small quantities. The fruit spreads keep for a long time but may change colour. Store the jars in a cool, dark place. Keep in the refrigerator once opened.


Say Cheese ... Cake! Mit Baking Queen Cynthia Barcomi

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