Pectogel gelling preparation loose 40 g
| Code: | 03762 |
| EAN: | 8595008103294 |
| Producer: | Alibona, a.s. Litovel |
| Brand: | Alibona® (web) |
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It is possible to increase the durability of the jam by adding the preservative acid. Sorbic acid in a dose of 0.7 g (1/4 teaspoon) before the end of the boil. Store in a cool, dry place.
1. Cut the cleaned and drained fruit into small pieces or grind.
2. Weigh out 1000 g of fruit or fruit juice, put in a large pot and bring to the boil. Depending on the type of fruit, cook for min. 5 minutes to evaporate excess Water.
3. Mix 1 packet of Pectogel with 2 tablespoons of sugar and set aside.
4. Add the rest of the sugar to the fruit or fruit juice and bring to the boil, boil for 3 minutes and set aside.
5. If necessary, gradually remove the foam again.
6. Fill the hot jam into dry, preheated jars. Immediately close the jars with the lids, turn them upside down and leave them until the jars have cooled. To check the density of the jam, you can take a teaspoon of the finished jam and drop it onto a small plate. If the jam is not thick enough after cooling, add 1 teaspoon of Citric Acid to the rest of the mixture.
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It is possible to increase the durability of the jam by adding the preservative acid. Sorbic acid in a dose of 0.7 g (1/4 teaspoon) before the end of the boil. Store in a cool, dry place.
1. Cut the cleaned and drained fruit into small pieces or grind.
2. Weigh out 1000 g of fruit or fruit juice, put in a large pot and bring to the boil. Depending on the type of fruit, cook for min. 5 minutes to evaporate excess Water.
3. Mix 1 packet of Pectogel with 2 tablespoons of sugar and set aside.
4. Add the rest of the sugar to the fruit or fruit juice and bring to the boil, boil for 3 minutes and set aside.
5. If necessary, gradually remove the foam again.
6. Fill the hot jam into dry, preheated jars. Immediately close the jars with the lids, turn them upside down and leave them until the jars have cooled. To check the density of the jam, you can take a teaspoon of the finished jam and drop it onto a small plate. If the jam is not thick enough after cooling, add 1 teaspoon of Citric Acid to the rest of the mixture.
