Gelling Sugar

Diamant Gelling Sugar 2:1 for food processors with cooking functions

Especially fruity

Ready, steady, cook! It couldn’t be easier. Simply use our Gelling Sugar 2:1 for food processors and 1 kg of your favourite fruit. Whether it’s strawberries, raspberries, cherries or whatever you fancy – make the most of your fruit: Turn it into your favourite fruit spread.

Package contents

500 g

Ingredients Sugar, gelling agent: pectins, acidifier: citric acid, vegetable oil (palm, coconut), preservative: potassium sorbate.
Nutritional information per 100 g
Energy
1686 kJ
397 kcal
Fat
0,2 g
Of which saturated fatty acids
0,2 g
Carbohydrates
97 g
Of which sugar
97 g
Protein
0 g
Salt
0,03 g
Basic recipe for fruit spread with fresh fruit
  1. Wash and prepare the fruit then chop into pieces.
  2. Put 1000 g of fruit in the mixer bowl and chop for 20 secs/level 6.
  3. Add 1 packet of Diamant Gelling Sugar 2:1 for food processors with cooking functions and stir for 10 secs/level 3.
  4. Cook for 13 min./100°C/low stir level (read the manufacturer’s instructions) without the measuring cup/central cap in place.
  5. Pour the hot fruit spread into jars and seal well immediately.

If any foam has formed during cooking, stir it in for 10 secs/level 4.

Fruit spread made from juice (jelly)
  1. Put 750 g of cold fruit juice* and 1 pack of Diamant Gelling Sugar 2:1 for food processors with cooking functions into the mixer bowl.
  2. Cook for 16 min./110°C/low stir level (read the manufacturer’s instructions) without the measuring cup/central cap in place.
  3. Pour the hot jelly into jars and seal well immediately.

*Exception: If using elderberry juice, only use 600 ml of juice with 1 pack of jam sugar.

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