Search
Generic filters
Exact matches only
Filter by Custom Post Type

3 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 3 to 1 preserving sugar, cooking fruity marmalades, jams and jellies is child’s play. Simply boil 3 parts fruit with 1 part sugar and our 3 to 1 gelling agent and you’re good to go!

With our 3 to 1 gelling agent, your creations will taste less sweet, but even fruitier. One sachet is enough for 1,000 g fruit and 350 g sugar or 900 ml fruit juice and 350 g sugar.

Encores

What else you’ll need

  • 1,000 g fruit and 350 g sugar
  • or 900 ml fruit juice and 350 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.

Ingredients

fructose, gelling agent: pectins; acid: citric acid; preservative sorbic acid.

Nutrition

The prepared product contains:

  100g
Energy (kJ)1299 kJ
Energy (kcal)308 kcal
Fat0.2 g
of which saturates0 g
Carbohydrate54.7 g
of which sugar54.7 g
Protein0.2 g
Salt0.05 g

* Reference for an average adult (8400 kJ / 2000 kcal).

Allergens

Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • None

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg, milk, soya and nuts.

3 to 1 Gelling Agent