Gelierfruchtzucker, 500 g

Classic gelling sugar is based on ordinary household sugar (sucrose) and delivers reliable results when preserving, but also brings the full calorie content of sugar with it. This gelling fructose sugar from RUF takes a different approach: it is based on fructose, which occurs naturally in many fruits and has a significantly higher sweetening power than ordinary household sugar – meaning less of it is needed to achieve the same sweetness. The result is jams and Jellies with up to 40% fewer calories than with classic gelling sugar, while tasting just as sweet and flavourful. A further advantage: fructose has a lower glycaemic index than regular sugar, meaning it causes blood sugar levels to rise more slowly – which is why jams made with gelling fructose sugar are also suitable for diabetics. The gelling powder also contains pectin as a natural Gelling agent, which in combination with heat creates the characteristic, spreadable consistency, as well as citric acid, which supports the gelling effect and preserves the bright colour of the fruit.

The most important difference between gelling fructose sugar and Gelierfix is that with gelling fructose sugar, the sugar is already included in the product – no additional sugar needs to be added. With Gelierfix, on the other hand, the sachet contains only the gelling powder, and the sugar is weighed out and added separately. Gelling fructose sugar is therefore the more practical and faster solution, as you only need to weigh the fruit and mix it with the gelling fructose sugar, without having to weigh out the sugar separately. Three parts fruit to one part gelling fructose sugar – and you're ready to start preserving.

RUF gelling fructose sugar is suitable for all classic preserving creations – jams and marmalades made from strawberries, raspberries, cherries, peaches, apricots and plums turn out just as reliably as mixed fruit jams or delicate, clear Jellies made from fruit juices. It is particularly recommended for anyone who wants to make lower-calorie spreads or avoid classic household sugar – without compromising on taste or gelling quality. Preparation is wonderfully simple: clean the fruit, remove the stones or cores and chop in a large pot – anyone who wants an especially smooth jam can briefly blitz the fruit with a hand blender first. Stir the gelling fructose sugar directly into the fruit, bring the mixture to the boil while stirring constantly and let it boil vigorously for at least 3 minutes – keep stirring throughout so nothing catches on the bottom. Skim off any foam if needed, then quickly fill the finished jam into clean, hot-rinsed jars, seal immediately and briefly stand the jars upside down on their lids so that a light vacuum forms, extending shelf life. A setting test is also recommended here: place a small teaspoon of the hot mixture on a cold plate and leave to cool briefly – if it sets firm and wrinkles, the jam is ready to jar.

The 500 g pack contains enough gelling fructose sugar for several batches and, depending on the quantity of fruit, is sufficient for around 8 to 12 jars of jam. The ratio is easy to remember: three parts fruit to one part gelling fructose sugar. Store the gelling fructose sugar in a dry, cool, well-sealed place, as sugar and gelling powder can absorb moisture from the air and clump together. A dry store cupboard, well protected from heat and direct sunlight, is the ideal storage location – and after opening, seal the pack carefully and use it up promptly.

Home-made jam is a little piece of quality of life – the scent of freshly cooked strawberries, the bubbling in the pot, the satisfying click of the lid as you seal it. RUF gelling fructose sugar makes this moment easier: lower in calories, simpler to prepare and so versatile that it turns any fruit from the garden, the market or the freezer into a jam that tastes better than anything bought – and that you can enjoy spoonful by spoonful with a clear conscience.