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Van Gilse Jelly Sugar

1kg

    Usage

    Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg of fruit at a time
    Serving: This is how you make the tastiest jam:
    Mix 1 kg of cleaned, fresh, ripe and pureed fruit with 1 kg of Van Gilse Jelly Sugar. For fruit low in pectin (such as strawberries, grapes, raspberries), use 900 fruit instead of 1 kg and add the juice of half a lemon. Bring the mixture to the boil in a large, high pan while stirring. Let the mixture boil thoroughly for 4 minutes. Fill the glass jars to the top edge with the hot (still thin) jam. Close the jars tightly and place them upside down for 5 minutes. Store the jam in a cool, dark place. This is how you make the tastiest jelly:
    Mix 3/4 liter of fruit juice with 1 kg of Van Gilse Jelly Sugar and bring to the boil. Let the mixture boil thoroughly for 4 minutes. This is how you make the tastiest jam:
    Cut 1 kg of fruit into small pieces one day in advance. Mix this with 1 kg of Van Gilse Jelly Sugar and store it in the refrigerator. The next day, bring the mixture to the boil and let it simmer for 4 minutes. General tips:
    Use clean glass jars (washed in the dishwasher). First wash the fruit and let it drain well. Only then remove the stems, seeds and crowns. Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg at a time. fruit. The cooking time starts when the mixture bubbles and continues to bubble as you stir. The jam only becomes firm as it cools. You can skim off any foam from the jam. You can store the jam, jelly and preserves unopened for a year. After opening, the jam has a limited shelf life when refrigerated. Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg of fruit at a time.

    Ingredients

    Ingredients: Sugar, acidifier (citric acid), gelling agent (apple pectin), vegetable oil (palm, coconut).

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 1696 kJ (399 kcal)
    Bold 0.2g
    of which saturated 0.2g
    Carbohydrates
    of which sugars
    Proteins 0g
    Salt 0.02g

    Van Gilse Jelly Sugar

    1kg

      Product form

      Van Gilse jelly sugar is a mixture of granulated sugar and pectin. The granulated sugar comes from sugar beets grown in the Netherlands. * For making jam, 1000 grams of fuit cooking time 4 minutes * Sustainable beet cultivation

      Out of stock

      €5 , 10

      €5,55 (incl. btw)

        Save

        Keep dry. Van Gilse Jelly Sugar has an unlimited shelf life, but the gelling power may decrease over time.

        Description

        Van Gilse jelly sugar is a mixture of granulated sugar and pectin. The granulated sugar comes from sugar beets grown in the Netherlands.




        * For making jam, 1000 grams of fuit cooking time 4 minutes
        * Sustainable beet cultivation

        Usage

        Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg of fruit at a time
        Serving: This is how you make the tastiest jam:
        Mix 1 kg of cleaned, fresh, ripe and pureed fruit with 1 kg of Van Gilse Jelly Sugar. For fruit low in pectin (such as strawberries, grapes, raspberries), use 900 fruit instead of 1 kg and add the juice of half a lemon. Bring the mixture to the boil in a large, high pan while stirring. Let the mixture boil thoroughly for 4 minutes. Fill the glass jars to the top edge with the hot (still thin) jam. Close the jars tightly and place them upside down for 5 minutes. Store the jam in a cool, dark place. This is how you make the tastiest jelly:
        Mix 3/4 liter of fruit juice with 1 kg of Van Gilse Jelly Sugar and bring to the boil. Let the mixture boil thoroughly for 4 minutes. This is how you make the tastiest jam:
        Cut 1 kg of fruit into small pieces one day in advance. Mix this with 1 kg of Van Gilse Jelly Sugar and store it in the refrigerator. The next day, bring the mixture to the boil and let it simmer for 4 minutes. General tips:
        Use clean glass jars (washed in the dishwasher). First wash the fruit and let it drain well. Only then remove the stems, seeds and crowns. Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg at a time. fruit. The cooking time starts when the mixture bubbles and continues to bubble as you stir. The jam only becomes firm as it cools. You can skim off any foam from the jam. You can store the jam, jelly and preserves unopened for a year. After opening, the jam has a limited shelf life when refrigerated. Use a maximum of 2 kg of Van Gilse Jelly Sugar (max. 2 packs) and a maximum of 2 kg of fruit at a time.

        Ingredients: Sugar, acidifier (citric acid), gelling agent (apple pectin), vegetable oil (palm, coconut).

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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