Each envelope serve for 1 kg of fruit and 350 g of sugar. Clean, wash and dry fruit. Cut into little pieces and place in a casserole. Add Fruttincasa 3:1, sugar and mix. Boil for about 3 minutes stirring continuously. Remove the pot from fire and continue to stir to dissolve the foam. Fill the jar to the brim with hot jam. Seal securely and flip until to cools. Keep the jar in refrigerator after opening.
dextrose, gelling agent: pectin (40%); acidity regulator: citric acid
50 g / 98 g
20 / 200