Ready-mix for home-made carbohydrate reduced fruit spread with sweeteners „Low Carb Jam Fix“
INGREDIENTS: Erythritol, citrus fiber, gelling agent pectin, acidifier citric acid. Contains less than 2 %: sweeteners sodium cyclamate and sodium saccharin.
Preparation for fruit spread from 1 kg fruits + 230 g Jam Fix:
Wash 1 kg fresh fruits and cut into small pieces.
Mix the fruits with 230 g Jam Fix in a cooking pot and boil up while constantly stirring.
Simmer with occasional stirring for approx. 5 min.
Preparation of canning jars and filling: Clean the canning jars including the lids thoroughly by cooking in hot water OR heat in an oven at 120 °C for 15 min.
Fill in the boiling fruit spread to the brim and close the lid immediately.
Turn the jar upside down for 5 min, then turn again and let cool down.
Once opened store the jars in the refrigerator and consume within a short period of time.
TIPS: Frozen fruits should be defrosted to room temperature and crushed or cut before use.
For especially velvety fruit spread blend the fruit before cooking.
Additional sweetening and refining: Depending on the fruit and degree of ripeness we recommend to taste the fruit spread during cooking and add additional sweetener as desired.
Optionally add vanilla or other flavours.
Variation of texture: Depending on the fruit or the desired texture the amount of Jam Fix per 1 kg fruits may be varied from 200 – 250 g. When using 200 g Jam Fix, we recommend for optimal shelf life the addition of 30 g Erythritol and 1 TBSP lemon juice.
| Low-Carb Gelierfix / Low Carb Jam Fix | ||||||
| Durchschnittliche Nährwerte pro 100 g / Nutrition facts of 100 g: | ||||||
| Pro / per 100 g Gelierfix / dry powder | 100 g verzehrfertiger Fruchtaufstrich / prepared fruit spread | |||||
| Erdbeere / Strawberry | Himbeere / Raspberry | Blaubeere / Blueberry | Aprikose / Apricot | Kirsche / Cherry | ||
| Brennwert / Energy (kcal) | 26 | 31 | 47 | 46 | 44 | 45 |
| Brennwert / Energy (KJ) | 109 | 129 | 197 | 194 | 184 | 190 |
| Fett / Fat (g) | 0.0 | 0.2 | 0.5 | 0.5 | 0.3 | 0.2 |
| ges.FS / sat. Fat (g) | 0.0 | 0.0 | 0.2 | 0.2 | 0.2 | 0.1 |
| Kohlenhydrate / Carbohydrates (g) | 88.4 | 21.2 | 21.0 | 24.2 | 24.0 | 25.1 |
| – Zucker / Sugars (g) | 2.0 | 4.3 | 4.0 | 7.2 | 7.9 | 7.3 |
| – Zuckeralkohole / Sugar Alcohols | 86.5 | 16.2 | 16.2 | 16.2 | 16.2 | 16.2 |
| – verwertbare Kohlenhydrate / Net Carbs | 2.0 | 5.0 | 4.8 | 8.1 | 7.9 | 9.0 |
| Ballaststoffe / Dietary Fiber (g) | 8.3 | 3.2 | 6.8 | 3.7 | 3.2 | 2.8 |
| Eiweiß / Protein (g) | 0.6 | 0.6 | 1.0 | 0.4 | 1.2 | 0.9 |
| Salz / Salt (g) | 0.2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | ||||||
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