Gelierfruchtzucker, 500 g

Not all gelling sugars are the same – and the decisive difference lies in the sugar base used. Classic gelling sugars are based on sucrose, i.e. ordinary household sugar, which brings a high calorie content. RUF gelling fructose sugar uses fructose instead – fruit sugar that occurs naturally in many fruits and has a significantly higher sweetening power than sucrose. This higher sweetening power means that less of it is needed to achieve the desired sweetness – and that is precisely what makes the difference: jams and jellies made with RUF gelling fructose sugar contain up to 40 % fewer calories than those preserved with classic gelling sugar. Another relevant aspect for certain groups of people: fructose has a lower glycaemic index than sucrose and causes blood sugar levels to rise more slowly, which is why spreads made with gelling fructose sugar are also suitable for diabetics.

Unlike Gelierfix, where gelling powder and sugar have to be weighed and combined separately, gelling fructose sugar combines everything in a single product. pectin as a natural gelling agent and citric acid to support gelling and to protect the colour and Liquid aroma of the fruit are already included in the correct quantities – nothing else needs to be weighed or added. This makes preparation particularly straightforward and quick, without any compromise in gelling quality or fruit flavour.

The ratio is simple and clear: three parts fruit to one part gelling fructose sugar. Clean, stone and chop the fruit, stir the gelling fructose sugar directly into the fruit mixture and bring everything to the boil, stirring constantly. Allow to boil vigorously for at least 3 minutes, skim off any foam if necessary and then carry out a setting test: place a teaspoon of the hot mixture onto a cold plate – if it holds firm and wrinkles, the jam is ready to set. Quickly fill the finished mixture into clean, hot-rinsed jars, seal immediately and briefly place upside down on the lid.

Store the gelling fructose sugar in a dry, cool place with the packaging well sealed, as both sugar and gelling powder can absorb moisture from the air and clump together, which impairs the gelling effect. A dry store cupboard, well protected from heat and direct sunlight, is the ideal place to keep it. After opening, reseal the packaging carefully and use up promptly.

Anyone who loves home-made jam but would like to be more mindful of calories at the daily breakfast table will find a convincing alternative to classic gelling sugar in RUF gelling fructose sugar. fructose as a natural sugar base delivers the same sweetness with fewer calories, pectin ensures reliable, even gelling and citric acid protects the Liquid aroma and the vibrant colour of the fruit – together these make a gelling sugar that delivers the same convincing result in every preserving session. Whether strawberry jam, raspberry Jelly or a mixed jam made from various summer fruits – the 3:1 ratio produces spreads that are up to 40 % lower in calories than classic versions, are also suitable for diabetics and demonstrate at the very first spoonful that mindful preserving and genuine fruit flavour are not mutually exclusive.