Dr Oetker Gelfix Extra 2:1 Gelling powder
Gelling powder for extra fruity jams. With pectin from citrus fruits.
Dextrose, 27% gelling agent (pectins), acidifying agent (citric acid), preservative sorbic acid, palm oil.
1. Slice prepared fruits very finely or crush and weigh the appropriate quantity of fruit or juice.
2. Place the fruit / fruit juice in a large cooking pot. Mix sugar with Gelierfix Extract, then mix with the fruit. Allow to boil while stirring under high heat and boil gently for at least 3 minutes with constant stirring.
3. If necessary, skim the cooking juice, immediately fill it into the prepared glasses. Twist with screw caps (twist-off), turn around and leave on the lid for about 5 minutes.
Tip: If the gelling test ( add 1-2 teaspoons of the finished hot juice on a plate) doesn’t get hard, add 1 packet of Dr. Oetker citric acid and mix well, and then fill into glass
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