2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order to thicken the liquid consistency from the raw mass of marmalades, jams or jellies, a gelling agent is needed. The commercial network offers a huge variety of products: gelling sugar, liquid gelling agent, gelatin and countless powders.
All contain a common identical pectin and fruit acid, which is derived from apples, for example. Without this ingredient, gelling is not possible.
Whether the jelly has gelled enough is determined by rapid jelly testing. Put about a tablespoon of liquid jelly in a small plate and leave to cool. This allows you to determine if the jelly is thick enough. If not, add some of the gelling agent to the pan, stir and sample again.
Jams, marmalades and jellies can be prepared in 2 ways:
Method 1 to 1
The ratio of sugar to fruit is 1: 1, hence the name of the method. The advantage of this method is the almost limitless durability of the products prepared in this way. Sufficiently added sugar is an important natural preservative. Jams are stored in the winter, even longer without any loss of quality and color. It is also important that no preservatives are added.
Method 2 to 1
The most important feature of this method is the lower amount of sugar, as 1 part sugar is added to 2 parts fruit. For those whose jellies and jams made by the 1: 1 method are sweet or would like to save calories, this method is possible - with less added sugar, which fully preserves the fruity aroma. Longer storage periods should be avoided for products treated in this way. Another advantage of this method is the ability to make jams, marmalades and jellies in the microwave.
Fruit supplements for diabetics
Standardly prepared jams are unsuitable for diabetics. There are sugar substitutes on the market or it is best to prepare them without sugar.
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