Jam sugar & pectin

Here you will find everything you need to make your jam, jelly or fruit spread set nicely: jam sugar, Gelierfix, pectin and citric acid. Turn fruit from the garden or the market into supplies for the whole winter. Order by 4 pm and your parcel is on its way the same day.

Which gelling agent suits my recipe?

• Gelierfix 2:1 and 3:1: this gelling agent is mixed with ordinary sugar. With 2:1 you use two parts fruit to one part sugar, with 3:1 three parts fruit. The jam is less sweet and tastes fruitier.
• Fructose jam sugar: a ready-mixed jam sugar based on fructose. Add it straight to the fruit and cook according to the instructions on the pack.
• Yellow pectin: pure pectin as used in professional pastry kitchens. It works for jams with plenty of sugar, fruit jellies and pâtes de fruits. You dose it yourself and keep full control of the result.
• Citric acid: it makes the fruit mixture more acidic. Many pectins only set with enough acidity, and the colour of the fruit stays brighter.

Tips for perfect jam

• Do the plate test: put a teaspoon of the hot mixture on a cold plate. If it sets after a minute, the jam is ready to pot.
• Do not boil too long: stick to the cooking time on the pack. Boiling too long weakens the pectin and the fruit loses flavour.
• Fill cleanly: pour the hot jam to the brim into clean jars rinsed with hot water. A funnel from our preserving accessories keeps the rim clean.

You will find matching recipes on our blog, such as the strawberry and elderflower jam, the elderflower jelly and the elderflower syrup.

Frequently asked questions

What is the difference between jam sugar and pectin?

Jam sugar is a ready mix of sugar and a gelling agent, usually pectin. Pure pectin contains no sugar, so you decide how much sugar to use, but you need to weigh more precisely.

Which jars are suitable?

Our WECK preserving jars with glass lid, rubber ring and clips are ideal. Spare rings, clips and storage lids are in our preserving accessories.

Where can I find NH pectin and gelatine?

NH pectin for glazes and fillings, gelatine and agar-agar are in Gelatine, pectin & agar-agar. Everything for home preserving is under Preserving.