Gelfix Extra 2 : 1 - Dr. Oetker (3pcs)

More fruit, less sugar: Dr. Oetker Gelfix Extra 2:1 makes jams and jellies particularly fruity, but less sweet. For one part sugar, two parts fruit or juice are used. To make jam: 1 sachet of Dr. Oetker Gelfix Extra 2:1, 1 kg trimmed fruit and 500 g sugar. For jellies: 7.5 dl fruit juice and 400 g sugar. Gelfix Extra 2:1 Dr. Oetker contains pectin, a natural gelling agent extracted from apples or citrus fruits. For the authentic taste of old-fashioned jams and jellies.

Directions for use: For jams: 1 kg fruit, 500 g sugar, 1 sachet Gelfix Extra. For jellies: 750 ml fruit juice, 400 g sugar, 1 sachet Gelfix Extra. Sugar can also be replaced by cane or brown sugar as required. 1.In a large saucepan, mix the contents of a sachet of Gelfix Classic with the fruit or juice and sugar. 2. Bring to the boil over high heat, stirring constantly, and cook at a rolling boil for at least 3 minutes. 3.Remove the pan from the heat and stir for a further 1 minute to remove the foam. 4 To test the gel point, pour 1-2 CC onto a cold plate. If the mass does not gel, add 1 sachet of Dr. Oetker citric acid and stir well. 5.Immediately pour the jam into the jars to the brim. Close jars with lids, turn upside down and leave on lids for approx. 5 minutes.