{"product_id":"sucre-gelant-2-1-bio-500-g-biovegan","title":"ORGANIC GELING SUGAR 2:1 500 g - BIOVEGAN","description":"INGREDIENTS\u003cbr\u003e unrefined cane sugar*, gelling agent: pectin*. (*certified organic ingredient)\u003cbr\u003e\u003cbr\u003e DESCRIPTION\u003cbr\u003e 2:1 gelling sugar for making jams, marmalades, preserves and jellies.\u003cbr\u003e\u003cbr\u003e PREPARATION METHOD\u003cbr\u003e - You need 1 kg of small fruits cut into pieces (or 700 ml of fruit juice) and 5 g of citric acid (or the juice of one lemon).\u003cbr\u003e - Small plate.\u003cbr\u003e\u003cbr\u003e Preparation with fruit: \u003cbr\u003e1. Place a small plate in the freezer for the gel test.\u003cbr\u003e 2. Wash the fruit, drain it, cut it into small pieces, remove the seed nests if necessary and weigh 1 kg.\u003cbr\u003e 3. Put the contents of the bag in a saucepan with the fruit and citric acid or juice.\u003cbr\u003e 4. Mix everything well and simmer for 3 minutes, stirring constantly.\u003cbr\u003e 5. Gelling test: After the cooking time, spoon the hot fruit paste onto an iced plate and let it cool. If the paste is not firm enough, continue cooking. Then repeat the gelling test.\u003cbr\u003e 6. Fill clean jars with the boiling fruit paste, seal tightly and set aside for 5 minutes.\u003cbr\u003e\u003cbr\u003e Preparation of juice jelly:\u003cbr\u003e 1. Place a small plate in the freezer for the gel test.\u003cbr\u003e 2. First pour 700 ml of juice into a saucepan and heat.  \u003cbr\u003e3. Add the gelling sugar and citric acid\/juice, stirring constantly.\u003cbr\u003e 4. Mix everything well and simmer for 3 minutes, stirring constantly.\u003cbr\u003e 5. Gelling test: After the cooking time, place a tablespoon of hot fruit jelly on an iced plate and let it cool. If the mixture is not firm enough, continue cooking. Then repeat the gelling test.\u003cbr\u003e 6. Fill clean jars with the boiling fruit paste, seal tightly and set aside for 5 minutes.\u003cbr\u003e\u003cbr\u003e NOTE\u003cbr\u003e Once opened, keep the jars in the refrigerator and use them quickly.\u003cbr\u003e\u003cbr\u003e Helpful tips:\u003cbr\u003e 1. Increasing the cooking time will make the fruit paste harder.\u003cbr\u003e 2. Do not prepare more than 1 kg of fruit with 1 sachet of BIOVEGAN 2:1 gelling sugar per cooking!\u003cbr\u003e 3. Choose the size of the jar so that the fruit only fills it halfway.\u003cbr\u003e\u003cbr\u003e Pectin content of fruits: \u003cbr\u003eSome fruits contain a low amount of pectin, so adding grated apple is recommended.\u003cbr\u003e - Fruits with low pectin content (recommended addition of grated apple): mango, peach, cherry, strawberry, elderberry.\u003cbr\u003e - Fruits with medium pectin content (recommended addition of 1\/2 grated apple): blackberry, raspberry, blueberry, kiwi, apricot, plum.\u003cbr\u003e - Fruits with high pectin content: quince, apple, orange, cranberry, redcurrant.\u003cbr\u003e\u003cbr\u003e NUTRITIONAL VALUE per 100 g\u003cbr\u003e Energy value: 1674 kJ\/394 kcal\u003cbr\u003e Lipids: \u0026lt;0.5 g\u003cbr\u003e of which saturated fatty acids: \u0026lt;0.1 g\u003cbr\u003e Carbohydrates: 98 g\u003cbr\u003e of which sugars: 98 g\u003cbr\u003e Fiber: 1.7 g\u003cbr\u003e Protein: \u0026lt;0.5 g\u003cbr\u003e Salt: 0.06 g\u003cbr\u003e\u003cbr\u003e RECOMMENDED STORAGE CONDITIONS\u003cbr\u003e Store in a dry place, away from heat.\u003cbr\u003e","brand":"BIOVEGAN","offers":[{"title":"Default Title","offer_id":50410723737942,"sku":"4005394158005","price":5.82,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0664\/4793\/3663\/files\/105966.jpg?v=1746990936","url":"https:\/\/bioogo.com\/en\/products\/sucre-gelant-2-1-bio-500-g-biovegan","provider":"bioogo.com","version":"1.0","type":"link"}