2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
With the time of preparation for winter food, we start making jams, but hardly anyone likes to stand for hours in front of a hot stove, waiting for the jam to thicken.
I suggest we take a closer look at gelling sugar and whether you are "for" or "against" it.
For gelling sugar
Photo: VILI-Violeta Mateva
- Jelly sugar is ideal for busy ladies, as making jam takes up to 8-10 minutes according to the instructions;
- It is without added dyes and preservatives, which is an important plus for this type of product. It contains pectin, which is known for its beneficial properties;
Perhaps we should add here that if you decide to reduce the amount of sugar (on the recommendation it should be 1: 1), you can add 1-2 tbsp. pectin powder and again get a good thick consistency, quick making and good taste.
- Can be used in making any kind of jam - no matter the fruit.
Against gelling sugar
- It is not recommended to pour the gelling sugar on the fruits and stay them 1 night;
- Jelly sugar can be used only in the making of jam (jam), but not in compotes. And when you add sugar to coffee, for example, the taste turns sour - so do not use gelling sugar for this purpose.
- According to the recommendation, the sugar-fruit ratio should be 1: 1, but even those who love sweeter jams are dissatisfied with the very sweet taste that is obtained.
- Usually on the back of the packaging of the jelly sugar is given a way of use, which specifies the time of preparation. As we have already specified, this time usually varies about 10 minutes and the minutes elapsed after the given minutes dilute the juice and instead of gelling, a slightly more liquid consistency is obtained.
We offer you a recipe for prune jam using jelly sugar.
Necessary products:
1 kg pitted prunes
1 kg gelling sugar
1 tbsp. citric acid
Method of preparation: The jars are washed and dried. Put the sliced plums in the pot in which the jam will be boiled and sprinkle with sugar. Stir well to moisten the sugar. Plums are a drier fruit, so wait 10 minutes before putting the jam on the stove to boil.
Place the pan on the hob at maximum temperature and after boiling, detect for 10 minutes, stirring constantly all the time.
Pour into jars and close, turn to cool completely, then the jam is ready and stored in a dark place.
Important: Always consider the cooking time. Do not wait for the jelly to completely gel on the hob, as it continues to thicken as it cools.
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