Summary

Ingredients

• 1 kg fruit, see note
• 250 g rice syrup, as clear a variety as possible
• 0.5 ½ lemon (s), juice from it
• 250 g lucose
• 1 pack Gelierfix : 2

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Instructions

1. Puree the washed, pitted or stalked fruits. Add rice syrup and lemon juice. Mix the glucose with the gelation fix and add to the fruit.
2. Let the gelation fix cook for several minutes according to the instructions on the packaging. Then fill hot jars with screw-on lids and allow to cool.
3. Note: If you are fructose intolerant, you choose the type of fruit depending on your individual tolerance. So far I`ve tried apricots, strawberries, and a mixture of 650 g of ripe bananas and 350 ml of red currant juice.