Naturata gelling sugar 2:1 made from cane sugar and pure apple pectin, without preservatives, without citric acid. Sufficient for 1 kg of fruit.
In cooperation with myclimate, we compensate for all CO2 emissions generated during the production and transport of this product. Find out more about the sponsored climate protection project at www.myclimate.org by entering the tracking number printed on the label.
- Valuable ingredients:
Raw cane sugar*, gelling agent: apple pectin
- Tubular bag, 500g
- Packaging material:
- Storage advice:
- Absorbs moisture, so store in a cool, dry place.
- Origin of the raw material:
- Argentina, Brazil
- 97% bio
- EWG 834/2007 standard
- Not EU farming
- High-quality Demeter ingredients, processed naturally
- Climate-neutral product
- Without auxiliary agents or additives
Average nutritional value & analysis results per 100 g:
- 1.637 kJ / 385 kcal
of which saturates
of which sugars
- 0,0 g
- 0,00 g
- Sesame Seeds
- not contained
- traces possible
Raw cane sugar is cultivated by farmers working organically in South-, Central America or also Asia. The climatic conditions in South and Central America and Asia are ideal for the cultivation of sugar cane. Since sugar cane has to be processed immediately after harvesting, Naturata sources its raw material from the region with sugar mills capable of producing the relevant sugar type. After harvesting, the sugar cane is stripped of leaves, chopped, crushed several times between simple rollers and the juice extracted. The plant fibre is filtered off. After cleaning, the juice is merely thickened in a vacuum at low temperature. A few unrefined sugar crystals are added to the heavily concentrated juice, so that the sugar crystallises out. When the sugar crystals attain a certain size, they are centrifuged from the rest of the concentrated juice, dried, sieved and packaged. The molasses content is therefore lower than in Sucanat full cane sugar. The smaller crystals and paler colour in comparison with Demerara are due to longer processing. Naturata gelling sugar consists of raw cane sugar mixed with pure apple pectin. It contains no auxiliary agents or additives.
Tips for preparation
Wash 1 kg of ripe fruit, chop and mix with 500 g gelling sugar and bring to the boil, stirring continuously. Continue boiling for at least 2 minutes, while stirring all the time. Then add 100 ml lemon juice and cook for a further 2 minutes. The boiling hot jam can be poured into clean jars to just below the rim. Screw on the lids tightly. Leave the jars standing upside down for approx. 5 minutes and allow to cool.
Jelly from juice: Use 500 g gelling sugar per 750 ml juice.
Do not use more than 1 kg of fruit per 500 g gelling sugar for each batch.
If using sour fruit (e.g. redcurrants, blackcurrants, quince, gooseberries), less lemon juice is needed.
Leave firmer fruit (e.g. apricots, cherries) mixed with the gelling sugar to stand overnight.
The pan should be large enough that it is only half full.
Naturata gelling sugar made from cane sugar and apple pectin is ideal for making jams, preserves and jellies.