Vegan gelling powder with xylitol for boiling down and gelling.

Gelierxucker: The Jam Express

Homemade fruit spreads are a blessing - especially without sugar, because with Gelierxucker enjoyment with a clear conscience is possible. And they are also long-lasting! While our grandparents were still spending hours in front of the jam pots, making your own fruit spreads got a real boost in 1965: that's when the first jam sugar came onto the market. When it comes to making jams, marmalades and jellies, preserving sugar saves an immense amount of time and shortens the cooking process considerably. So far, so good. But, as the name suggests, jam sugar naturally contains mainly sugar (and gelling agents) and is therefore not only a speed-up, but also the downer in the jar - in conventional jam there are a good 60 grams of sugar per 100 grams. Sugar with fruit is not an option for us, because enjoyment should be fun! Since we love jams and also like to stand behind the pots to preserve the (preferably self-harvested!) fruit, Gelierxucker has found its way into our assortment and sweetens the preservation of fruit on the basis of xylitol. And for those who like it convenient, there are our ready-made Xucker fruit spreads with xylitol and pectin in our online shop.

Gelierxucker is vegan and GMO-free

Fruit spreads and jelly may contain gelatine. So it is definitely worth taking a look at the composition when buying. Gelatine is obtained from the skins and bones of cattle, fish or poultry and is therefore not vegan. Animal products are not used in our gelatine extender. As with all Xucker products, genetic engineering must also be kept out. In addition to xylitol, Gelierxucker also contains pectin. It acts here as a gelling agent and occurs naturally in plant components. Pectins have a firming function in plants. They are part of the plant cell wall and hold the plant tissue together. The pectin content in plants varies greatly. For example, the peels of citrus fruits contain a particularly high amount of pectins. The pectin content in lemon and orange peels is as high as 30 %, in apples and carrots the content is about 1.5 %, whereas soft fruits are much lower in pectins.

Lasts forever: fruit spread with gelling sugar

The added sugar in jams is around 60 percent for 100 grams. That's a lot and definitely goes better! Gelling sugar also preserves jam and has a ratio of 2:1. The numbers represent the ratio of fruit to gelling sugar, which you should take into account when making fruit spreads. If you boil the jars and lids beforehand, fill the fruit spread while hot and seal the containers tightly, it will keep for at least a year if left unrefrigerated. Bye-bye, sugar! 3:1 or 2:1 (where the first number indicates the proportions of fruit) is used. This jelling sugar contains a higher pectin content. These fruit spreads become less sweet because only half (2:1) or one-third (3:1) the amount of sugar is added relative to traditional jam sugar. Due to the lower sugar concentration, a longer preservation can no longer be ensured, which is why these preserving sugars contain preservatives (mostly sorbic acid).