Gelierfix 2 to 1, 50 g

Home-made jam has one unmistakable advantage over shop-bought products: you decide which fruit to use, how much sugar goes in, and how intense the flavour should be at the end. RUF Gelierfix 2:1 is built on exactly this idea – the 2:1 ratio means that for every two parts of fruit only one part of sugar is added, making the jam less sweet and noticeably fruitier than classic versions with equal proportions of fruit and sugar. The gelling powder contains pectin as a natural Gelling agent, one that also occurs naturally in fruit itself and that, when combined with sugar and heat during cooking, creates the characteristic, spreadable consistency of a jam. Citric acid supports the gelling action of the pectin while at the same time protecting the natural colour and flavour of the fruit, so the result stays as fruity and aromatic as the fruit deserves. Because many types of fruit such as strawberries, cherries, or peaches are naturally low in pectin, the added gelling powder ensures that the jam sets evenly and reliably regardless of which fruit you use. Gelierfix is suitable for all classic preserving creations – jams made from strawberries, raspberries, cherries, peaches, apricots, and plums turn out just as reliably as mixed-fruit jams or fine, clear Jellies made from fruit juices such as blackcurrant, apple, or grape Jelly.

The preparation is straightforward and works even without prior experience, as long as you follow the steps in the right order. First, thoroughly clean the fruit, remove the stones or seeds, and crush it in a large saucepan – if you want a particularly smooth jam without fruit pieces, you can briefly blitz the fruit with a hand blender before you start cooking. Mix the contents of the Gelierfix sachet thoroughly with 2 tablespoons of the measured sugar and stir evenly into the fruit so that the gelling powder is well distributed from the start. Then bring the fruit mixture slowly to the boil, stirring constantly, add the remaining sugar, and let everything boil vigorously together for at least 3 minutes – keep stirring throughout so that nothing burns. After the cooking time, always do a setting test: place a small teaspoon of the hot mixture on a cold plate, let it cool briefly, and run your finger across it – if the mixture holds firm and wrinkles, the jam is ready to set. If it is still too liquid, bring it to the boil again for 1 to 2 minutes and repeat the test. Then quickly fill the finished jam into clean, hot-rinsed jars, seal them immediately, and stand the jars upside down on their lids for a few minutes – this creates a slight vacuum and extends the shelf life. For a fine Jelly made from fruit juice, use exactly the same method, replacing the fruit with 700 ml of fruit juice and bringing it to the boil with 400 g of sugar.

One 25 g sachet is enough for a complete batch of jam from 1000 g of fruit and 500 g of sugar, which yields approximately 4 to 6 jars depending on jar size – making it ideal for a typical preserving session. If you want to make a fine Jelly, use the same sachet for 700 ml of fruit juice and 400 g of sugar. The dosage should always be followed precisely: too little gelling powder results in a jam that is too soft or too liquid and won't stay on the bread, while too much gelling powder can make the consistency too firm and mask the delicate fruit aroma. Gelierfix should always be stored dry, cool, and tightly sealed, as the powder is hygroscopic and absorbs moisture from the air – even small amounts of moisture can cause the powder to clump and reduce its gelling effectiveness next time you use it. A cool, dry store cupboard, well protected from direct heat, sunlight, and steam from the kitchen, is therefore the ideal place to keep it. After opening, it is best to use the entire contents of the sachet at once – unopened, Gelierfix keeps for at least 90 days when stored correctly.

Home-made jam is more than a bread spread – it is a piece of summer that you preserve and can enjoy all year long. RUF Gelierfix 2:1 makes that moment possible: straightforward, reliable, and with a fruit flavour that shows what the fruit is really made of. Whether it's strawberry jam from your own garden, a fine raspberry Jelly, or a mixed jam from the last fruits of summer – this gelling powder makes every batch a success, and the result is always a jar full of flavour that you can hardly wait to open.