Fruity delights times three! You can triple the fruit by using Gelling Sugar 3:1. The recipe is 1.5 kg of fruit to 500 g of sugar – a magic formula for anyone who prefers their spreads less sweet. Jam-packed with delicious fruit for a perfect start to every morning.
Chop 1500 g of prepared fruit into very small pieces, mix with 500 g of Diamant Gelling Sugar 3:1, cover and leave to infuse for 3-4 hours. Then boil over a high temperature for 3 minutes stirring continuously.
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:
It is not advisable to multiply the stated quantities of ingredients. 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.