2 to 1 Gelling Agent

It’s summer and as the weather gets warmer, it’s the perfect time to spend Sunday morning having breakfast on the patio – the wonderful aroma of croissants with homemade marmalade and jam is a must. If only there wasn’t the hassle of boiling the fruit…

With our 2 to 1 preserving sugar, cooking fruity marmalades, jams and jellies is child’s play. Simply boil 2 parts fruit with 1 part sugar and our 2 to 1 gelling agent and you’re good to go!

With our 2 to 1 gelling agent, your creations will taste less sweet, but even fruitier. One sachet is enough for 1,000 g fruit and 500 g sugar or 700 ml fruit juice and 400 g sugar.

Encores

What else you’ll need

• 1,000 g fruit and 500 g sugar
• or 700 ml fruit juice and 400 g sugar

Preparation

1. Clean and dice the fruit first of all. Weigh the required amount or measure the fruit juice.
2. Put the fruit or fruit juice in a large cooking pot. Set aside 2 tbsp sugar from the total amount and mix with the contents of the sachet. Stir the mixture into the fruit mixture or juice. Bring to the boil on a medium heat, stirring constantly.
3. Add the remaining sugar, bring to the boil and leave to boil rapidly for at least 3 minutes.
4. If necessary, skim off the contents and pour to the brim of the prepared glasses. Seal the jars with a screw cap and turn upside down immediately. Leave upside down for around 5 minutes.