Gelierfix 3 to 1, 50 g

Homemade jam has one unmistakable advantage over shop-bought products: you decide which fruits to use, how much sugar goes in, and how intense the flavour should be at the end. RUF Gelierfix 3:1 relies on the fruitiest of all ratios: three parts fruit to just one part sugar. That means noticeably less sweetness than with 2:1 or classic jam sugars, and in return an even more intense, fresher fruit aroma that puts the quality of the fruit used front and centre, unfiltered. The gelling powder contains pectin as a natural Gelling agent, which also occurs naturally in fruit itself and, 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 and at the same time protects the natural colour and flavour of the fruit, so the result stays as fruity and aromatic as the fruit deserves. Since 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 3:1 is suitable for all classic preserving creations – jams made from strawberries, raspberries, cherries, peaches, apricots and plums turn out just as reliably as mixed jams from various fruits or fine, clear Jellies made from fruit juices such as redcurrant, apple or grape Jelly.

Preparation is straightforward and works even without prior experience, as long as you follow the steps in the right order. First, thoroughly wash the fruit, remove the stones or pips, and crush it in a large pan – if you want a particularly smooth jam without fruit pieces, you can briefly blitz the fruit with a hand blender before you start cooking. Thoroughly mix the contents of the Gelierfix sachet with 2 tablespoons of the measured sugar and stir evenly through the fruit, so 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 nothing catches on the bottom. After the cooking time, be sure to do a set test: place a small teaspoon of the hot mixture onto a cold plate, let it cool briefly, and run your finger across it – if the mixture stays firm and wrinkles, the jam is ready to set. If it is still too liquid, bring it back to the boil for 1 to 2 minutes and repeat the test. Then quickly pour the finished jam into clean, rinsed-out-hot 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.

One 25 g sachet is sufficient for a complete batch of jam from 1000 g of fruit and 350 g of sugar, which yields approximately 4 to 6 jars depending on jar size – making it ideal for a typical preserving session. The dosage should always be followed precisely: too little gelling powder results in a jam that is too soft or 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 pantry cupboard, well protected from direct heat, sunlight, and steam from the kitchen, is therefore the ideal storage place. 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.

Homemade jam is more than a bread spread – it is a piece of summer that you preserve and can enjoy all year round, and RUF Gelierfix 3:1 makes that moment possible with the fruitiest of all ratios. Three parts fruit, one part sugar – straightforward, reliable, and with a fruit flavour that shows what's really in the fruit. Whether it's strawberry jam from your own garden, a fine raspberry Jelly, or a mixed jam from the last summer fruits – this gelling powder makes every batch a success, and the result is every time a jar full of flavour that you'll want to open straight away.