Pektogel gelling agent powder 40 g

The preservative sorbic acid can be added at a dose of 0.7 g (1/4 teaspoon) before the end of boiling to increase the preservative stability. Store in a cool, dry place.

1. Cut the cleaned and drained fruit into small pieces or grind.
2. Weigh 1000 g of fruit or fruit juice, place in a large pot and bring to a boil. Depending on the type of fruit, boil for at least 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, cook for 3 minutes and set aside.
5. If necessary, gradually remove the foam.
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 thickness 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 when it has cooled, add 1 teaspoon of citric acid to the rest of the mixture.

sugar, gelling agent pectin, citric acid.