Gelimo 3 x 50 g

Zutaten:
Sucrose*, gelling agent: Pectin (not amidated), acidifier:
citric acid, production agent: calcium citrate.
*from oganic farming.
78% of the agricultural ingredients come from organic farming.

Manufactured in Switzerland.



General information:
Gelling agents are food additives that swell in and bind water, therefore
suitable for making jams. Based on fruit pectin. Gelimo is vegan.
Use:
Different fruits have a different gelling power. Fruits with low gelling power
require a higher addition of Gelimo.

Gelling power of fruits:
Good gelling power: Quinces, apricots, oranges, blackberries, currants, plums,
sour cherries, blueberries, cranberries, raspberries.
Low gelling power: Strawberries, rose hips, pears, sweet cherries, grapes,
elderberries.
Less suitable: Rhubarb (could be mixed with other fruits with good gelling power

Cooking tips:
Boil 1kg of fruit with a little water (40ml) until the fruit is cooked. For 1kg
of fruit, depending on the gelling power of the fruit, slowly add 30-50g gelling
agent at the end of the boiling process. Stir well and boil for 1 minute. Only
Only then slowly add 900g of sugar in small quantities. Boil again for 1 to 2
minutes. Pour jam into jars until full to the brim, close and turn upside down.
Keep the jam in a cool place after opening.

Store cool and dry.