Diamant Gelling Sugar for Jelly

For particularly fruity jellies

What does summer taste like? Just the way you like it! Our Gelling Sugar for Jelly turns your favourite juices into delicious jelly. It is ideal for quince, blackberry, redcurrant, elderberry or apple juice. The perfect way to enjoy summer all year round.

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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

1691 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 jelly recipe

Bring 1 l of cold fruit juice* and 1 kg of Diamant Gelling Sugar for Jelly to the boil stirring continuously.
Boil at a rolling boil over a high temperature for 4 minutes stirring continuously.
Pour the hot jelly into jars and seal immediately.

Exception: If using elderberry juice, only use 800 ml of juice with 1 kg of Gelling Sugar for Jelly.

Only boil 1 l of juice with 1 kg of jam sugar at a time. The pan must have a capacity of at least 6.5 l.

*Commercial or home-made fruit juice. To make fruit juice, choose unblemished fruit and juice in a steam juicer or boil the fruit in water and drain the juice through a cloth without adding sugar.