Gelierfix 2 to 1, 50 g

The difference between a good jam and a truly convincing one often lies in the sugar content. Classic gelling sugars work at a ratio of 1:1 – equal parts fruit and sugar – which sets reliably but can partially mask the natural fruit flavour. RUF Gelierfix 2:1 works differently: two parts fruit to just one part sugar, which reduces sweetness and brings the fresh, natural Liquid aroma of the fruit clearly to the fore. pectin as a natural Gelling agent ensures a spreadable consistency, while citric acid supports the gelling effect and preserves the colour and flavour of the fruit – together they produce a jam that is more intensely fruity and tastes exactly as home-made jam should.

For best results, first mix the contents of the sachet with 2 tablespoons of the measured sugar before stirring it into the prepared fruit – this distributes the gelling powder evenly and prevents clumping. Bring the fruit mixture to the boil, stirring constantly, add the remaining sugar and allow everything to boil vigorously for 3 minutes. Before filling, carry out a setting test: place a teaspoon of the hot mixture on a cold plate and leave it to cool briefly – if it sets firm and wrinkles, the jam is ready to jar; if it is still too liquid, bring it back to the boil for 1 to 2 minutes and repeat the test. Fill the finished jam quickly into clean, hot-rinsed jars, seal immediately and stand briefly upside down on the lid. For a fine Jelly made from fruit juice, bring 700 ml of fruit juice and 400 g of sugar to the boil – the procedure remains the same.

One sachet of 25 g is sufficient for 1000 g of fruit and 500 g of sugar – depending on jar size, this yields approximately 4 to 6 jars – or for 700 ml of fruit juice and 400 g of sugar for a fine Jelly. Follow the dosage precisely: too little gelling powder produces a jam that is too soft and runny, while too much makes the consistency excessively firm and masks the fruit flavour. Store the Gelierfix in a cool, dry, well-sealed place, as the powder absorbs moisture from the air and may lose its gelling effect as a result – a dry store cupboard, well protected from heat and steam, is the ideal storage location. Once opened, use the entire contents of the sachet at once – unopened and correctly stored, the product keeps for at least 90 days.

RUF Gelierfix 2:1 delivers what you expect from a good gelling powder: a reliable result, an intense fruit flavour and a spreadable consistency that impresses with every batch. Less sugar, more fruit, precisely measured – for all those who know when preserving that the flavour of a jam begins with the right ratio, and who notice with the very first spoonful: this is home-made, and you can taste it.