Jam Made with Pectin Gelling Mix (Gelfix)
Gelfix makes jam even better for you, and the flavor more pleasant! And it's easy to make. Ordinary jam only gets better with Gelfix.
Lyuda
Recipe author
Jam Made with Pectin Gelling Mix (Gelfix)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 %
1 g
Fats 1 %
1 g
Carbohydrates 98 %
81 g
231 kcal
GI:
39
/
0
/
61
- First, a little about what Gelfix is. It's a mix of citric acid, powdered sugar, sorbic acid, and pectin (any pectin-based gelling product, such as Sure-Jell, works the same way). You use it so you can make jam with half the usual amount of sugar. You can make Gelfix jam by your usual recipes with any berries or fruit. As an example, I'll walk you through sour cherry jam made with Gelfix. For jam without it, I'd use 3 kilograms of sugar for 2 kilograms of cherries; with Gelfix that amount drops. You can find this handy product in any large grocery store; it's inexpensive and, given how much sugar you save, well worth it. There's a how-to on the package, by the way. So: wash the cherries thoroughly, pick them over, and pit them. Put the pot of cherries over the heat, stir in the Gelfix, and bring to a boil. Then add the sugar and cook for about ten minutes, stirring now and then. Ladle the jam into jars while still hot and seal the lids. Turn the jars upside down and keep them covered with a warm blanket until they cool.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherry - 61 kcal/100g
- Yellowfix - 298 kcal/100g
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