Gruber's Raspberry Jam. Jam made from finely strained raspberries – berry-rich, seedless, and handmade.
Gruber's Raspberry Jam is a handmade jam from Reigersberg near Ilz in East Styria. The raspberries are finely strained, leaving the seeds in the sieve; the jar contains only raspberry pulp, sugar, pectin, and malic acid. 210 g. No preservatives, no colorings, and no added flavorings.
Raspberry Jam from Gruber's solves a problem familiar to all raspberry fans: the small seeds that get stuck between your teeth and spoil a breakfast just a little. Beatrix, the cook at Fruchtzauberei, therefore finely strains the berries. The producer describes the result as "finely strained and absolutely seedless." What remains is the raspberry pulp with its full, slightly tart flavor. This is then combined with sugar, pectin as a gelling agent, and a little malic acid to create a jam that spreads smoothly. It is the perfect raspberry for children, people with sensitive teeth, and anyone who needs a clean filling layer for baking. For years, it has been one of our most popular varieties from Styria.
Berry-rich, tart, and completely smooth
The jam tastes like raspberries straight from the bush in summer: fruity and berry-rich, with a lively acidity. The producer calls it a berry delight, and that is exactly the first impression. The sweetness is clearly there, but the raspberry has enough of its own acidity to stand up to the sugar.
Compared to the strawberry jam from the same producer, it is fresher and slightly more tart. Compared to the blackberry, it seems lighter and fruitier, less earthy. If you are choosing between the three berries, pick the raspberry when you want the jam to bring acidity and freshness to a dish.
Because the seeds are strained out, the texture is completely smooth. You will notice this on your bread, but even more so when baking: between two cookies or two cake layers, it forms an even, red layer without any grainy bits. If you enjoy the crunch of seeds and expect whole berries in the jar, you will find this jam very refined.
Linzer cookies, curd pancakes, and chocolate cake
The raspberry is the baking jam among the Gruber varieties. For Linzer cookies—those shortcrust biscuits with a hole in the middle—briefly warm the jam and spread it on the bottom half. Sprinkle the top half with powdered sugar, place it on top, and you're done. Because it is seedless, the filling in the hole looks neat and shiny.
For a Linzer torte, spread it thickly over the nut shortcrust base and lay the lattice over it. For a jelly roll or a layer cake, it is the classic filling between cake and cream. A chocolate cake also benefits if you slice it horizontally and spread a layer of raspberry jam in between.
For a quick meal, it goes perfectly on curd pancakes (Topfenpalatschinken), in plain yogurt, and on vanilla ice cream. For a raspberry sauce, warm two tablespoons with a tablespoon of water and stir until smooth. This works well with curd dumplings, panna cotta, and simple semolina pudding. For breakfast, it tastes great on buttered bread or a butter roll, preferably with a few fresh berries on top.
It also works well in a glass. A teaspoon of jam dissolved in hot water, cooled down, and topped up with sparkling water makes a quick raspberry lemonade. A squeeze of lemon makes it even fresher. In summer, you can prepare a carafe for the garden table with ice cubes and a few mint leaves.
Our tip: Drag a spoonful of jam through your brownie batter with a fork before putting them in the oven. The red marbling looks good, and the acidity makes the dark chocolate feel lighter.
Strained in Reigersberg, made by hand
The raspberries are processed by Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in East Styria. The farm has a history dating back to 1860, and since the early 1990s, fruit growing, especially apples, has shaped the farm. René Gruber is the master fruit grower in charge of cultivation, while Beatrix is the cook responsible for everything that goes into the jar.
With the raspberry jam, the work is primarily in the straining. The berries are pressed through a fine sieve so that the pulp and juice pass through while the seeds remain. Only then is the pulp boiled with sugar and pectin to create the jam. This involves more manual work than a chunky variety, and it is precisely this work that creates the smooth texture. You can taste and see this effort in every spoonful that glides smoothly and shiny from the knife onto your bread.
The recipes at Fruchtzauberei are developed through joint tasting and experimentation. Beatrix and René describe their standard with the phrase "Quality over quantity." Everything is made by hand, and aside from the fruit, only sugar, pectin, and malic acid go into the glass. The jams are sold in the farm shop in Reigersberg, in selected stores, and through us.
For bakers, children, and anyone bothered by seeds
This jam is for anyone who loves raspberries but prefers to leave the seeds in the sieve. It is the right choice for Christmas baking, for cakes with clean layers, and for children who want jam without any little grains. As a gift, it fits perfectly in a basket with shortcrust cookies or alongside a Linzer torte that you have baked yourself. It is also a great addition to the table for Sunday afternoon coffee when guests are coming: a jar, a spoon, and some butter croissants or brioche.
If you prefer it sweeter and milder, choose the Strawberry Jam with fruit from their own garden. The Blackberry Jam is darker and more tart. You can find all the jams from Reigersberg on the Gruber's Fruchtzauberei page.
It is not suitable as a reduced-sugar fruit spread. It is a classic jam cooked with sugar for bread, cookies, and cakes.
A seedless raspberry jam from East Styria – for Linzer cookies, layer cakes, and buttered toast without the grains.
