I always use 0.5 kilo of gelling sugar for 3 kilos of fruits but i cook for 1.5 hours so its already quite sticky before adding the sugar which is actually for 1.5 kilos but i dont like it too sweet anyway and never ever have had trouble with the stiffness
Gelling in gelling sugar makes cooking things stiff or thicker ... May be jelly its called as well ... Similar to sago or gelatin or gelatine or whatever ...
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To be safe at room temp and not grow any nasties; it it recommended to use canning jars with new lids to ensure the proper seal.
Other than that safety tip - the recipes look great! I'll have to try the strawberry!
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what is gelling sugar?
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I sometimes use pectin for jams, but never tried the gelling sugar as I guess it's not around in Moscow
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