{"title":"Gruber's Fruit Magic","description":"\u003ch2\u003eGruber's Fruchtzauberei: Jams and Chutneys from Eastern Styria\u003c\/h2\u003e\n\u003cp\u003eGruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history dates back to 1860; in the early 1990s, it shifted to fruit growing, with a focus on apples. René Gruber is a master fruit grower who oversees cultivation, while Beatrix is a chef who processes the fruit and vegetables into jams, chutneys, sauces, and vinegar. Everything is made by hand, following the principle of \"quality over quantity.\"\u003c\/p\u003e\n\u003ch2\u003eJam from Austria: Jams, \"Röster,\" and Ragouts\u003c\/h2\u003e\n\u003cp\u003eThe core of the product range is the jams. The \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003estrawberry jam\u003c\/a\u003e is cooked using strawberries from their own garden, and the \u003ca href=\"\/en\/products\/himbeerkonfituere\"\u003eraspberry jam\u003c\/a\u003e is finely sieved and seedless. The \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot jam\u003c\/a\u003e – \"Marille\" is the Austrian word for apricot – is the classic choice for Sacher torte and doughnuts. These are complemented by blackberry, sweet cherry, pear, and \"Hauszwetschke,\" an heirloom plum variety. Those who prefer their fruit in pieces will enjoy the \u003ca href=\"\/en\/products\/marillenroester\"\u003eapricot \"Röster\"\u003c\/a\u003e: a \"Röster\" is a chunky fruit compote and a classic Austrian accompaniment to Kaiserschmarrn. The cherry ragout with tonka bean and the apricot-cherry duet round off the dessert selection.\u003c\/p\u003e\n\u003ch2\u003eChutneys, Pesto, BBQ Sauces, and Vinegar\u003c\/h2\u003e\n\u003cp\u003eFor savory options, there are chutneys made with medlar, redcurrant, and grape with horseradish, as well as pumpkin chutney and pumpkin curry chutney. Tomato, basil, and walnut pesto, three tomato dips, and three fruit-based BBQ sauces – ranging from sweet \u0026amp; sour to hot \u0026amp; painful – complete the range. True to the apple, the farm's main crop, Fruchtzauberei produces two vinegars: apple vinegar and \u003ca href=\"\/en\/products\/apfel-balsam-essig\"\u003eapple balsamic vinegar\u003c\/a\u003e, which is aged for a long time in oak barrels.\u003c\/p\u003e\n\u003ch2\u003eOrder Gruber's Fruchtzauberei online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have the Fruchtzauberei range delivered to your door in 1–3 days. You can find more varieties from other artisan producers in the \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eJam \u0026amp; Preserves\u003c\/a\u003e, \u003ca href=\"\/en\/collections\/kategorie-chutney-co\"\u003eChutney \u0026amp; Co.\u003c\/a\u003e, and \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e categories.\u003c\/p\u003e","products":[{"product_id":"kuerbis-curry-chutney","title":"Pumpkin Curry Chutney","description":"\u003ch2\u003eGruber's Pumpkin Curry Chutney. Pumpkin chutney with curry – sweet and sour, aromatically spiced, with mustard seeds.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Curry Chutney\u003c\/strong\u003e is a sweet and sour chutney made from pumpkin, onion, apple cider vinegar, and mustard seeds, seasoned with curry. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. The savory, exotic sister to the fruity Pumpkin Chutney.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Curry Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e belongs to a family of savory accompaniments that originally hails from Indian cuisine. A chutney is a cooked-down mixture of fruit or vegetables, vinegar, sugar, and spices, both sweet and sour at once. It reached European tables by way of England; today, it is served alongside cheese, roasts, and grilled foods. In this jar, pumpkin forms the base. Onion provides depth, apple cider vinegar provides acidity, and mustard seeds add a light crunch. Curry adds a layer of warm, exotic spice, turning the mild pumpkin into a bold companion. It is the jar you open when chicken, fish, or a young soft cheese needs a little more character.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eFirst comes the sweetness of the pumpkin, then the acidity of the apple cider vinegar, and finally the warmth of the curry. The spice is distinct but friendly—it warms rather than burns. Mustard seeds give the chutney structure and a subtle heat, while the onion rounds out the center. The consistency is chunky and spoonable, just as a chutney should be.\u003c\/p\u003e\n\n\u003cp\u003eAlong with the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e, this is the more intensely spiced version. Both share the foundation of pumpkin, onion, apple cider vinegar, and mustard seeds. Here, curry sets the tone, whereas there, the fruit takes center stage. Those who generally avoid curry are better off with the fruity sibling jar.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney pairs best with light meats, soft cheeses, and fish. Add a spoonful directly to your plate with pan-fried chicken breast or turkey schnitzel. For oven-baked salmon or pan-seared zander fillet, it provides a savory-sweet accent that pairs well with lemon. On a cheese board, it stands alongside Camembert, Brie, or a young goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eAt a barbecue, it works well as a dip alongside chicken skewers, vegetables, and halloumi. It is also helpful in the kitchen: a teaspoon stirred into a light cream sauce or a rice and vegetable stir-fry adds sweetness, acidity, and spice in one step. In a sandwich with cold roast meat, cream cheese, and arugula, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two spoonfuls of chutney into plain yogurt and add a little salt and fresh herbs. This gives you an instant dip for baked potatoes and vegetable sticks in just a minute.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in Eastern Styria. Gruber's Fruchtzauberei is a family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The history of the farm dates back to 1860. Fruit farming, with a focus on apples, was added in the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and oversees cultivation. Beatrix is a chef and is responsible for processing. New recipes are developed through tasting and experimenting together until the flavor is just right. Everything is done by hand, following the motto \"quality over quantity.\" That apple cider vinegar provides the acidity in the pumpkin chutney fits perfectly for a farm that has revolved around apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Pumpkin Curry Chutney is for anyone who likes pumpkin and prefers something a bit more exotic. It fits perfectly into autumn cooking, Friday night cheese boards, and barbecue evenings with friends. As a small gift, the 120g jar works well, perhaps paired with a piece of mountain cheese. Those who prefer something more acidic will find a fruity counterpart with subtle heat in the \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRedcurrant Chutney\u003c\/a\u003e. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or expect a purely fruity compote.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA handmade pumpkin chutney with curry from Eastern Styria – for chicken, soft cheese, and barbecue nights.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003311948,"sku":"042GRU0001","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-curry-chutney-1.png?v=1778853149"},{"product_id":"kuerbis-chutney","title":"Pumpkin chutney","description":"\u003ch2\u003eGruber's Pumpkin Chutney. Fruity pumpkin chutney – sweet and sour, gently spiced, also as a sandwich spread.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pumpkin Chutney\u003c\/strong\u003e is a fruity, sweet and sour chutney made from pumpkin, onion, and apple cider vinegar, seasoned with mustard seeds and a spice blend. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The fruity base version among the farm's two pumpkin chutneys.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePumpkin Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the jar for \"Jause,\" as a hearty snack is called in Austria. A piece of mountain cheese, a few slices of ham, fresh farmhouse bread – and alongside it, a spoonful of chutney that brings it all together. Chutneys have their roots in India. There, they are preserved condiments made from fruit or vegetables that taste sweet and sour at the same time, thanks to vinegar, sugar, and spices. Here, the pumpkin takes the lead in the recipe. Onion and apple cider vinegar provide zest and freshness, while mustard seeds add a little bite. The result is a chutney that is just as easy to spread on bread as it is to serve with a meal.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin is at the forefront: fruity, slightly sweet, with a rounded acidity from the apple cider vinegar. The onion provides a hearty center, the mustard seeds a slight tingle on the tongue. The spices accompany rather than dominate. This makes the chutney versatile, pairing as well with savory dishes as it does with mild cheese. The consistency is both chunky and spreadable.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the \u003ca href=\"\/en\/products\/kuerbis-curry-chutney\"\u003ePumpkin Curry Chutney\u003c\/a\u003e, this jar represents the fruity side of the pumpkin. The base of pumpkin, onion, apple cider vinegar, and mustard seeds is the same for both. While the other adds an exotic warmth with curry, this one keeps the fruit in the spotlight. Those expecting a spicy, piquant chutney are better off choosing the curry version.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eAs a dip, the pumpkin chutney pairs well with meat, cheese, and fish. It adds fruit and acidity to cold roast pork, leberkäse, or grilled sausages. For pan-fried fish fillets or smoked trout, it provides a sweet and sour counterpoint. On a cheese board, it gets along well with mountain cheese, Gouda, and young sheep's milk cheese.\u003c\/p\u003e\n\n\u003cp\u003eAs a sandwich spread, it shows its second side. Spread it thinly on buttered bread or cream cheese, add a few slices of cheese on top, and your quick snack is ready. A spoonful adds juiciness to a grilled cheese sandwich or a chicken and salad wrap. It also works well stirred into a vinaigrette: a teaspoon of chutney, oil, a splash of vinegar, salt, and pepper.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a slice of farmhouse bread with mountain cheese and bake it in the oven for a few minutes. The pumpkin will caramelize slightly, and the cheese will melt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chutney is made on a farm in Eastern Styria, an area where pumpkins are a familiar sight. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm has a long history dating back to 1860. Fruit, especially apples, has been grown there since the early 1990s.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber is a master fruit grower and takes care of the fruit varieties. Beatrix is a chef and responsible for production, ranging from jams to chutneys, sauces, and pestos. They develop the recipes together, tasting and tweaking until the flavor is just right. Everything is made by hand. The apple cider vinegar in the chutney fits well with a farm that has been focused on apples for decades.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe pumpkin chutney is for anyone who likes it fruity and is looking for a jar that goes with many things. It belongs on the weekend snack board, at a barbecue, and on the cheese platter for guests. For families, it is a great introduction to the world of chutneys. Those who prefer chutney with soft cheese and poultry should try the sweet and sour \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the entire range from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity pumpkin chutney from Eastern Styria – for snacks, the cheese board, and a quick slice of buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548003344716,"sku":"042GRU0002","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kuerbis-chutney-2.png?v=1778853150"},{"product_id":"apfelessig","title":"Apple cider vinegar","description":"\u003ch2\u003eGruber's Apple Vinegar. Fruity fruit vinegar made from apple cider – handmade in Styria, for salads, marinades, and sauces.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apple Vinegar\u003c\/strong\u003e is a fruity vinegar made from apple cider by Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria. The ingredient list mentions only apple cider; it is made by hand and bottled in 500-ml bottles. A vinegar for everyday cooking: acidic and fruity, without the sweetness of a balsamic vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple vinegar from Gruber's Fruchtzauberei\u003c\/strong\u003e is the kind of vinegar that Styrian cuisine needs every day. Basically, a fruit vinegar like this is created in two steps. First, the sugar in the apple ferments into alcohol, then acetic acid bacteria convert the alcohol into acetic acid. What ends up in the bottle depends heavily on the starting product. Here, it is apple cider (Apfelmost). The word \"Most\" can be misleading in Germany: there, it often refers to freshly pressed juice. In Austria, however, \"Most\" usually refers to fermented apple or pear wine. The producer describes their vinegar simply as a fruity vinegar made from juicy apples. That is exactly how you should use it: wherever a dish needs acidity and can handle a little fruitiness.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eAn apple-based vinegar is the friendly side of acidity. Compared to a light distilled vinegar, it feels rounder because of the apple notes. Compared to a white wine vinegar, it is softer and fruitier. Upon opening the bottle, a scent of apple rises, followed by a fresh, lively acidity on the palate. The apple remains noticeable in the background, giving the vinegar depth without making it sweet.\u003c\/p\u003e\n\n\u003cp\u003eThis balance makes it versatile. In salads, it provides freshness; in sauces, it highlights other ingredients; and in marinades, it provides a subtle acidity. It is an everyday vinegar, not one for a special final touch.\u003c\/p\u003e\n\n\u003cp\u003eFor that final touch, the same producer offers \u003ca href=\"\/en\/products\/apfel-balsam-essig\"\u003eApple Balsamic Vinegar\u003c\/a\u003e. It is aged for a long time in oak barrels and has a slightly sweet taste. The apple cider vinegar is its uncomplicated sibling, leaner in character and made for the large quantities needed in everyday life. If you are looking for a thick, sweet vinegar for drizzling, you are better off choosing the balsamic.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eIn Styria, apple vinegar and pumpkin seed oil go together like bread and butter. The classic Styrian salad marinade needs little else: vinegar, dark green seed oil, salt, and a pinch of sugar if needed. Use this to dress \"Vogerlsalat,\" which is what lamb's lettuce is called in Austria. \"Käferbohnen\" salad with red onions also gets its typical flavor this way. Käferbohnen are large, speckled beans with a long tradition in Styria.\u003c\/p\u003e\n\n\u003cp\u003e\"Erdäpfelsalat\"—Austrian-style potato salad—also relies on this vinegar. Boil the potatoes, slice them while still warm, and pour over a marinade of broth, vinegar, salt, pepper, and a little mustard. After half an hour, the acidity has soaked in, and then you add the oil and chives. Cucumber salad with dill or coleslaw with caraway works the same way.\u003c\/p\u003e\n\n\u003cp\u003eIn warm cooking, you use the vinegar to season dishes. A splash in lentil soup, cream goulash, or paprika sauce clarifies the flavor. A tomato sauce that has turned out too flat or sweet gains more profile with a teaspoon of vinegar. Red cabbage and sauerkraut also benefit from a small splash.\u003c\/p\u003e\n\n\u003cp\u003eIt is also well-suited for marinating. For pork tenderloin, mix the vinegar with dark beer, mustard, garlic, and a little honey. Let the meat soak in it for a few hours before putting it in the pan or on the grill. For quick pickling, briefly boil vinegar, water, sugar, and salt, and pour the brine over thinly sliced red onions or radishes. After an hour in the fridge, they are ready and go well with burgers, bowls, and \"Brettljause\" snack platters.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a tablespoon of vinegar with a pinch of salt until the salt has dissolved, and only then add two tablespoons of pumpkin seed oil. This distributes the salt evenly, and the seed oil retains its nutty aroma.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar comes from a fruit farm in Reigersberg near Ilz in Eastern Styria, where apples have been the focus for over thirty years. Gruber's Fruchtzauberei is a small family business surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. In the early 1990s, it converted to fruit farming with the goal of producing particularly high-quality apples. This branch of the business still exists today.\u003c\/p\u003e\n\n\u003cp\u003eA few years later, René Gruber and Beatrix founded \"Fruchtzauberei\" as their own business name. René Gruber is a master fruit grower and oversees the cultivation of the various fruit varieties. The processing is handled by Beatrix, who is a chef. In addition to vinegar, their kitchen produces jams, chutneys, barbecue sauces, and pestos.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, and the farm sells its products in its own farm shop and selected stores. Recipes are created through joint tasting and experimentation until the flavor is just right. The farm's motto summarizes its stance concisely: \"Quality over quantity.\" For vinegar, this means a short list of ingredients and a vinegar that should taste like apple.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for everyone who cooks daily and wants a reliable vinegar in their cupboard. It is suitable for people who enjoy eating salads and mixing their own dressings, and for anyone who loves Styrian cuisine with seed oil. It is a good starting point for beginners in the world of fruit vinegars because it can be used everywhere. The 500-ml bottle is enough for many salads and is large enough for a family kitchen.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it works well together with a bottle of pumpkin seed oil: two ingredients for a Styrian salad. For pasta or roasted vegetables, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e from the same producer is a good choice, which you can thin out into a dressing with a splash of vinegar. All vinegars, chutneys, and jams from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e. Other varieties from other producers are in our category \u003ca href=\"\/en\/collections\/kategorie-obstessig-fruchtessig\"\u003eFruit Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe vinegar is not suitable for desserts, ice cream, or cheese when a sweet, syrupy note is required. The Apple Balsamic Vinegar is the better choice for that.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruity apple vinegar from Eastern Styria – for pumpkin seed oil salads, potato salad, and any sauce that needs a little freshness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"500 ml","offer_id":57548006752588,"sku":"046GRU0001","price":4.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfelessig.png?v=1778853181"},{"product_id":"traube-kren-chutney","title":"Grape Horseradish Chutney","description":"\u003ch2\u003eGruber's Grape Horseradish Chutney. Grape chutney with horseradish – sweetish, with a pleasant horseradish kick.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Grape Horseradish Chutney\u003c\/strong\u003e is a sweetish chutney made from grape pulp and 'Kren', as horseradish is called in Austria. Pectin thickens it, and malic acid adds freshness. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 120g per jar. The producer calls it a \"true Styrian.\"\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGrape Horseradish Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings two familiar ingredients together. There are sweet grapes and horseradish with its sharpness that tickles the nose. Kren is the Austrian word for horseradish. It is a staple with Tafelspitz (boiled beef), on a snack platter, or with Easter ham, usually freshly grated or as apple-horseradish. In this jar, it meets grape pulp, which softens its pungency. The result is a chutney that tastes fruity and sweet at first and only later reveals its temperament. The appeal lies in the interplay: the grape provides sweetness and fruit, the horseradish provides the spice.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe first impression is sweet and grape-forward, almost like a fruit spread. Then the horseradish kicks in. Its heat is pleasant, tingling briefly in the nose before subsiding. The malic acid keeps the entire flavor profile fresh so the sweetness never feels heavy. The consistency is set and spreadable, easy to spoon and perfect for bread.\u003c\/p\u003e\n\n\u003cp\u003eThis distinguishes it clearly from the other chutneys from Reigersberg. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is more tart and gets its heat from ginger. The medlar chutney is sweet-and-sour and pleasantly spiced. Here, the heat comes solely from the horseradish, remaining a warmth that flares up briefly. Those expecting a very sharp horseradish paste will find this chutney rather mild.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer recommends the chutney with cheese, beef dishes, schnitzel, and simply on bread. Served with Tafelspitz or boiled beef, it replaces the classic apple-horseradish and brings more fruit to the plate. A spoonful straight from the jar also pairs well with a roast beef dinner or a cold roast beef sandwich.\u003c\/p\u003e\n\n\u003cp\u003eIn Austria, a small bowl of cranberries is traditionally served alongside Wiener Schnitzel or Backhendl (breaded fried chicken). This chutney is a sweet-and-spicy alternative. On a cheese board, it goes well with robust mountain cheese, aged Gouda, and spicy semi-hard cheese. And on a buttered slice of bread with ham or smoked pork, it adds fruit and spice to a simple snack.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a spoonful of chutney into crème fraîche and serve it as a dip for smoked trout or smoked salmon. The sweetness of the grape and the sharpness of the horseradish pair beautifully with the smoky notes.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe producer calls this chutney a true Styrian, which fits its origins perfectly. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's roots go back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber, a master fruit grower, is responsible for the fruit varieties. In the kitchen, Beatrix is in charge; she is a trained chef. The two develop their recipes together, tasting and experimenting until the flavor is just right. Everything is produced by hand. The Grape Horseradish Chutney is one of three chutneys the farm offers in its own range, along with medlar and red currant.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Grape Horseradish Chutney is for everyone who likes horseradish but doesn't want full-on intensity every time. It suits beef lovers, cheese enthusiasts, and anyone who enjoys a mix of sweet and spicy on their plate during a snack. As a souvenir from Styria, the 120g jar is a great companion to a piece of mountain cheese. Those who prefer a sweet-and-sour, mild chutney should try the \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e. You can find the farm's entire assortment on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThis chutney is not suitable for those who avoid horseradish altogether. If you are looking for a sweet-and-sour chutney for poultry or lamb, the Medlar Chutney is a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweetish grape chutney with Styrian temperament – for Tafelspitz, schnitzel, cheese, and a snack-time sandwich.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548006785356,"sku":"042GRU0003","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/traube-kren-chutney.png?v=1778853182"},{"product_id":"ribisel-chutney","title":"Redcurrant chutney","description":"\u003ch2\u003eGruber's Redcurrant Chutney. Redcurrant chutney with ginger – tangy, fruity, with a subtle spiciness.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Redcurrant Chutney\u003c\/strong\u003e is a chutney made from redcurrants, as they are called in Austria. Onions, vinegar, ginger, mustard seeds, and a spice blend make it savory, while sugar rounds it off. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria, 100 g per jar. Tangy, fruity, and subtly spicy.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRedcurrant Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e is the tangy voice among the chutneys from Reigersberg. \"Ribisel\" is the Austrian word for redcurrant, and it is precisely that acidity which gives the jar its character. A chutney is a cooked-down condiment originating from India that combines fruit, vinegar, sugar, and spices into something sweet and sour. In this recipe, the redcurrant brings more acidity than most other fruits. Ginger and mustard seeds add a fine spiciness on top. The result is a chutney that awakens cheese and grilled dishes instead of masking them.\u003c\/p\u003e\n\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\n\u003cp\u003eThe producer describes it in three words: tangy, fruity, and with a subtle spiciness. On the palate, the freshness of the redcurrant comes first, followed immediately by the fruit. The spiciness comes from the ginger and mustard seeds and remains in the background, a light warmth rather than a burn. Onions and spices give the chutney a savory depth, while the sugar balances the acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAmong the three chutneys that the farm produces itself, it is the tangiest. The \u003ca href=\"\/en\/products\/mispel-chutney\"\u003eMedlar Chutney\u003c\/a\u003e is rounder and sweet-and-sour, while the \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape-Horseradish Chutney\u003c\/a\u003e is sweetish with the heat of horseradish. Those expecting a sweet, mild chutney would be better served with one of the other two varieties.\u003c\/p\u003e\n\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\n\u003cp\u003eAccording to the producer, the chutney goes well with cheese, grilled foods, and much more. On a cheese platter, it has its place alongside Camembert, Brie, and creamy goat cheese, whose fat nicely offsets the acidity. It also provides a fresh contrast to a robust mountain cheese or a blue cheese.\u003c\/p\u003e\n\n\n\u003cp\u003eWhen grilling, it is a fruity alternative to ketchup and barbecue sauce. Serve a spoonful on the edge of the plate with lamb chops, beef steak, sausages, or grilled halloumi. The tangy fruit also pairs well with roasted duck breast or a game dish, because it makes the rich meat feel lighter. It tastes delicious cold with roast beef, ham, and pâté.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also works well in cold dishes. Spread it thinly on a slice of whole-grain bread with cream cheese and place a few walnut halves on top. In a wrap with turkey breast, arugula, and some goat cheese, a spoonful provides the necessary acidity. For a quick dressing, whisk a teaspoon of chutney with oil, salt, and pepper.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a spoonful of chutney to a dark gravy just before it is finished. The acidity and light spiciness make the sauce more vibrant.\u003c\/p\u003e\n\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\n\u003cp\u003eThe chutney comes from a small farm kitchen in the Styrian hills. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The farm's history dates back to 1860. In the early 1990s, it was converted to fruit growing, with a focus on apples.\u003c\/p\u003e\n\n\n\u003cp\u003eRené Gruber, a master fruit grower, looks after the trees and bushes. Beatrix is a cook and is responsible for the processing in the kitchen. New recipes are created through tasting and experimenting together until both are satisfied with the flavor. Everything is produced by hand. The Redcurrant Chutney is one of the three chutneys that the farm offers, along with Medlar and Grape-Horseradish.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\n\u003cp\u003eThis chutney is for anyone who likes things tangy and fruity and is looking for a fresh note for their cheese platter or barbecue plate. It is suitable for hosts who want to offer their guests something unique alongside mustard and ketchup. The small 100 g jar is ideal for sampling and makes a good gift to bring along with a piece of cheese. You can find all chutneys, jams, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard or are very sensitive to acid.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA tangy redcurrant chutney with ginger from Eastern Styria – for cheese, grilled dishes, and dark gravy.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"100 g","offer_id":57548006818124,"sku":"042GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/ribisel-chutney-grubers-fruchtzauberei.png?v=1778853182"},{"product_id":"mispel-chutney","title":"Medlar Chutney","description":"\u003ch2\u003eGruber's Medlar Chutney. A sweet and sour chutney made from medlars – pleasantly spiced, for soft cheese, lamb, and poultry.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Medlar Chutney\u003c\/strong\u003e is a sweet and sour chutney made from medlar pulp with onions, apple vinegar, ginger, mustard seeds, and a blend of spices. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The producer calls the medlar the \"primal apple\" – an old fruit variety that has become rare today.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMedlar Chutney from Gruber's Fruchtzauberei\u003c\/strong\u003e brings a fruit back to the table that many only remember from their grandmother's garden. The common medlar is an old fruit variety, also known as \"Asperl\" in Austria. Its brown fruits are hard and tart at the time of harvest. Only after the first frost or after some storage time do they soften and develop their sweet and sour flavor. Gruber's Fruchtzauberei processes this fruit into a chutney, a cooked condiment based on the Indian tradition. Fruit, vinegar, sugar, and spices combine to create something sweet and sour that has a place alongside cheese and meat.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe producer describes the chutney as \"a sweet and sour affair,\" pleasantly spiced. The medlar provides a round, soft fruitiness. Apple vinegar provides the acidity, while onions and spices make it savory. Ginger and mustard seeds add a subtle warmth that never dominates. The consistency is soft and easy to spoon.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the farm's other chutneys, this is the most balanced. The \u003ca href=\"\/en\/products\/ribisel-chutney\"\u003eRed Currant Chutney\u003c\/a\u003e is significantly more acidic and has more heat. The \u003ca href=\"\/en\/products\/traube-kren-chutney\"\u003eGrape Horseradish Chutney\u003c\/a\u003e is sweet and relies on the pungency of the horseradish. This jar lies in between: sweetness and acidity are in balance. Those expecting a robustly spicy chutney will find it too subtle.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends it with soft cheese, lamb, and poultry. On a cheese board, it pairs well with Camembert, Brie, other white-mold cheeses, and creamy goat cheese. Try it also with baked Camembert from the oven: the warm, melting cheese and the cool chutney make a lovely pair. For a snack, a spoonful on farm bread with butter and soft cheese is sufficient. It also adds sweet and sour accents to a tarte flambée with goat cheese and red onions.\u003c\/p\u003e\n\n\u003cp\u003eWith lamb, the chutney is a fruity alternative to mint sauce. Serve it in a small bowl with grilled lamb chops, braised lamb shoulder, or ground lamb. For poultry, it pairs well with roast chicken, fried chicken breast, turkey roast, and duck. Also, in a sandwich with cold chicken, lettuce, and a little mayonnaise, a spoonful provides fruitiness and acidity.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill puff pastry pockets with a piece of Brie and a teaspoon of medlar chutney and bake them until golden brown. Served warm, they are an easy snack for guests.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eAn old fruit variety like the medlar fits a farm with a long history. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm can be traced back to the year 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of cultivating the fruit varieties. Beatrix is a cook and is responsible for processing. The recipes are created by both tasting and experimenting together until the flavor is right. Everything is made by hand. The medlar chutney is one of the three chutneys that the farm keeps in its own range.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis chutney is for everyone who likes to try new things and wants to get to know an almost forgotten fruit. It fits the cheese board for guests, the Sunday lamb roast, and roast chicken on the weekend. As a small gift, the 120 g jar is a little story to give away, as many have never tasted the fruit before. If you prefer it fruitier and with pumpkin, try the \u003ca href=\"\/en\/products\/kuerbis-chutney\"\u003ePumpkin Chutney\u003c\/a\u003e. You can find all jars from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA sweet and sour chutney made from the old medlar – for soft cheese, lamb, and poultry from Eastern Styria.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010914124,"sku":"042GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/mispel-chutney.png?v=1778853239"},{"product_id":"basilikum-pesto","title":"Basil Pesto","description":"\u003ch2\u003eGruber's Basil Pesto. A green pesto with 26 percent basil, cashews, and hard cheese – bold, savory, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Basil Pesto\u003c\/strong\u003e is a green pesto made from olive and sunflower oil, cashews, hard cheese, and 26 percent basil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A Styrian pesto featuring cashews instead of pine nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasil Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is a pesto that acknowledges its origins in Liguria while still forging its own path. The word \"pesto\" comes from the Italian \u003cem\u003epestare\u003c\/em\u003e, to crush. The most famous prototype is the \u003cem\u003epesto alla genovese\u003c\/em\u003e from Genoa, where basil, pine nuts, garlic, hard cheese, and olive oil are traditionally ground in a mortar into a green paste. Gruber's Fruchtzauberei takes the same idea and adds its own flair. Instead of pine nuts, they use cashews; instead of pure olive oil, a blend of olive and sunflower oil. At 26 percent, the basil makes up a good quarter of the contents. The result is a pesto that tastes robustly of herbs with a mild, well-rounded mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, it smells of fresh basil and garlic. On the palate, the herb takes center stage, green and slightly peppery. The cashews provide a soft, slightly sweet nuttiness. It is gentler than the resinous note of pine nuts and makes the pesto creamy. The hard cheese provides savoriness and salt, while the garlic adds a sharpness that stays in the background. Pepper rounds it all off.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend ensures that the pesto remains smooth and easy to spread. Olive oil provides a fruity note, while sunflower oil keeps the flavor mild. As a result, the oil never dominates, allowing the basil to shine.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the other pestos from Reigersberg, this is the classic, green variety. The \u003ca href=\"\/en\/products\/walnusspesto\"\u003ewalnut pesto\u003c\/a\u003e is completely herb-free and tastes primarily of nuts. The \u003ca href=\"\/en\/products\/tomatenpesto\"\u003etomato pesto\u003c\/a\u003e is red and fruity, featuring bell peppers and oregano. If you are expecting a \u003cem\u003epesto alla genovese\u003c\/em\u003e with pine nuts, you will find a unique, milder interpretation here.\u003c\/p\u003e\n\n\u003ch3\u003eUses\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is with pasta. Cook spaghetti, linguine, or trofie, fold in a few spoonfuls of pesto, and add a splash of the pasta water. The starch in the water binds the oil and cheese into a creamy sauce. One to two tablespoons are sufficient per serving. Freshly grated hard cheese and a few basil leaves on top complete the dish.\u003c\/p\u003e\n\n\u003cp\u003eThe pesto also works well with gnocchi, tortellini, and potatoes. Boil new potatoes with the skin on, halve them, and mix with the pesto while still warm: you now have a quick side dish for fish or grilled meat. Stirred into minestrone, a spoonful of pesto adds freshness and flavor to the vegetable soup just before serving.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread, the pesto becomes a delicious topping. Spread it on a baguette, top with tomato slices and mozzarella, and toast briefly in the oven. You'll have a bread for your barbecue that is sure to be finished before the steaks and sausages. In a sandwich with chicken, arugula, and dried tomatoes, it replaces the mayonnaise.\u003c\/p\u003e\n\n\u003cp\u003eIt also pairs well with cheese. A spoonful of pesto over burrata or mozzarella with tomatoes makes for a quick appetizer. For roasted vegetables, grilled zucchini, or melanzani—as aubergines are called in Austria—add it only after cooking. Scrambled eggs and omelets also get a green, savory lift with a teaspoon of the pesto.\u003c\/p\u003e\n\n\u003cp\u003eTo keep the pesto fresh once opened, smooth the surface after each use and cover it with a thin layer of olive oil. Always use a clean spoon and return the jar to the refrigerator. When heating: only add the pesto at the very end to warm dishes so that the basil remains green and aromatic.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk two tablespoons of pesto with one tablespoon of apple cider vinegar and a little oil. This creates a dressing for tomato salad, pasta salad, or grilled vegetables. With the \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple cider vinegar\u003c\/a\u003e from the same producer, everything remains authentically Styrian.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where the primary focus is processing fruit. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. Its history dates back to 1860. Fruit has been grown there since the early 1990s, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower who oversees cultivation. Beatrix, a chef with a love for nature, handles the processing. In addition to jams, chutneys, and barbecue sauces, their range includes pestos. The two develop the recipes together, tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eWork is done by hand, following the farm's motto: \"Quality over quantity.\" For the basil pesto, this is evident in a short list of ingredients: oil, nuts, cheese, herbs, and spices—nothing else is needed. The cashews give the recipe its own signature style from the Styrian farm kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom?\u003c\/h3\u003e\n\n\u003cp\u003eThe basil pesto is for everyone who loves to cook quickly and well. It fits perfectly into an after-work routine when pasta needs to be on the table in ten minutes. And it is ideal for a barbecue when the bread needs a little extra flavor. For families, it is a reliable pantry staple for busy evenings. The jar also makes a great small gift, for example, combined with a pack of high-quality pasta.\u003c\/p\u003e\n\n\u003cp\u003eThose who like to keep various pestos on hand can combine it with the walnut and tomato pestos from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains cashews and hard cheese, i.e., nuts and dairy. It is not suitable for vegans or those with nut allergies.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA green basil pesto with cashews from Eastern Styria—for pasta, grilled bread, and quick evening meals.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548010979660,"sku":"043GRU0001","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/basilikum-pesto-1.png?v=1778853240"},{"product_id":"walnusspesto","title":"Walnut pesto","description":"\u003ch2\u003eGruber's Walnut Pesto. Nut pesto made from walnuts, hard cheese, and olive oil – nutty, savory, handmade in Styria.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Walnut Pesto\u003c\/strong\u003e is a nut pesto made from walnuts, hard cheese, and a blend of olive and sunflower oil, seasoned with garlic, pepper, and salt. It comes from Gruber's Fruchtzauberei in Reigersberg near Ilz in Eastern Styria, is handmade, and comes in a 120g jar. A pesto entirely without herbs, where the walnut takes center stage.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWalnut Pesto from Gruber's Fruchtzauberei\u003c\/strong\u003e is our most popular jar from Reigersberg. The reason is simple: it tastes like autumn and yet fits perfectly all year round. The term \"pesto\" comes from Liguria and is derived from the Italian *pestare*, meaning to crush. It refers to a paste made by grinding a few ingredients together. Most people are familiar with green pesto made with basil. This one follows a different path. It contains no herbs and focuses on the walnut, accompanied by hard cheese, oil, and garlic. This makes it closer to the Ligurian walnut sauce than the green classic from Genoa. For the kitchen, this means: a pesto that pairs just as well with pasta as it does with cheese, salad, and oven-roasted vegetables.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eUpon opening the jar, a warm, nutty aroma rises. On the palate, the walnut appears first with its typical, slightly tart note. The hard cheese provides savoriness and a touch of salt, while the garlic adds a mild pungency. Pepper gives the whole thing a little kick in the finish.\u003c\/p\u003e\n\n\u003cp\u003eThe oil blend of olive and sunflower oil makes the pesto smooth. Olive oil provides a fruity base note, while sunflower oil keeps everything mild, letting the walnut take the lead. The consistency is creamy and easy to stir in or spread on bread.\u003c\/p\u003e\n\n\u003cp\u003eIt is precisely the tart side of the walnut that makes this pesto particularly versatile. It pairs just as well with sweet flavors like pear and honey as it does with robust ones like blue cheese and mushrooms. Compared to the green \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e, it is earthier and nuttier. The Basil Pesto relies on herbs and cashews, whereas this jar is all about the nut. If you are looking for the fresh, green note of basil, go for its sister product.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eFor pasta, the nut pesto is a quick companion. Boil tagliatelle, penne, or filled ravioli, add two tablespoons of pesto per serving, and loosen it with a splash of pasta water. This creates a creamy sauce that clings to the noodles. A few coarsely chopped walnuts and freshly grated cheese on top round off the plate.\u003c\/p\u003e\n\n\u003cp\u003eIn autumn, the pesto goes well with everything that comes out of the oven. Roast pumpkin wedges, beetroot, or carrots with oil and salt. Just before serving, drizzle a few spoonfuls of pesto over them. A spoonful also adds a nutty accent to sautéed mushrooms, gnocchi with sage butter, or pumpkin risotto.\u003c\/p\u003e\n\n\u003cp\u003eOn a cheese board, the pesto pairs well with blue cheese, aged mountain cheese, and goat cheese. Serve with pear slices, grapes, and fresh bread. In salads, it works as a base for a dressing. Stir a teaspoon of pesto smooth with vinegar, oil, and a pinch of salt and pour it over chicory, lamb's lettuce, or a salad with pear and goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eSpread on bread and toasted briefly, it becomes a warm snack. Spread a baguette with pesto, add a few slices of cheese on top, and bake it in the oven until the cheese melts. The bread is a great addition to a barbecue, a soup, or simply a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eIn an opened jar, the pesto stays fresh longer if you smooth the surface after each use and cover it with a little olive oil. Always use a clean spoon and put the jar back in the refrigerator. Add the pesto to warm dishes only at the end so that the cheese and nut retain their aroma.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Fill halved pears with a spoonful of pesto and some crumbled blue cheese and bake them in the oven for ten minutes. Served warm, they are a quick appetizer that looks like more effort than it actually is.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto comes from a farm kitchen in Eastern Styria, where fruit is otherwise the primary focus. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz, surrounded by fruit trees, berries, and herbs. The roots of the farm date back to 1860. In the early 1990s, it was converted to fruit farming, with a focus on apples.\u003c\/p\u003e\n\n\u003cp\u003eRené Gruber is a master fruit grower and takes care of the cultivation of the fruit varieties. Processing is done by Beatrix, who is a chef. Their kitchen produces jams, chutneys, barbecue sauces, and pestos, including basil, tomato, and walnut. The two develop new recipes together by tasting and experimenting until the flavor is just right.\u003c\/p\u003e\n\n\u003cp\u003eIt is handmade, true to the motto \"quality over quantity.\" For this pesto, that means a short ingredient list with nuts, cheese, oil, and spices, where every ingredient has its purpose.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe walnut pesto is for everyone who loves nuts and is looking for a pesto that tastes different from the green variety. It suits people who like to cook with pumpkin, mushrooms, and pears in autumn, and for anyone who wants to add something special to their cheese board. It is a reliable staple for the quick after-work dinner.\u003c\/p\u003e\n\n\u003cp\u003eThe jar makes a great gift, perhaps paired with a piece of mountain cheese or a package of fresh pasta. Those who like to have several varieties at home can combine it with the Basil Pesto and the \u003ca href=\"\/en\/products\/tomatenpesto\"\u003eTomato Pesto\u003c\/a\u003e from the same kitchen. You can find more varieties from other producers in our \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category. All jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The pesto contains walnuts and hard cheese, i.e., nuts and milk. It is not suitable for those who eat a vegan diet or are allergic to nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA nutty walnut pesto from Eastern Styria – for pasta, roasted pumpkin, and the cheese board with pear.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548011012428,"sku":"043GRU0002","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/walnusspesto-1.png?v=1778853242"},{"product_id":"erdbeerkonfituere","title":"Strawberry jam","description":"\u003ch2\u003eGruber's Strawberry Jam. Jam made from strawberries from the home garden – fruity, spreadable, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Strawberry Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. The strawberries come from the \"Fruchtzauberei\" home garden, are harvested when fully ripe, and processed into a pulp; 210 g per jar. No added flavorings, no preservatives, no artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry jam from Gruber's\u003c\/strong\u003e is the kind of jam found on every breakfast table in Austria, where it is usually just called \"Marmelade\". The label lists four ingredients: strawberry pulp, sugar, pectin as a gelling agent, and a little malic acid. What makes it special is the origin of the fruit. The strawberries grow in the farm's home garden in Reigersberg, very close to the kitchen where Beatrix processes them. They are harvested when they are ripe – the producer calls this \"enjoyment-ripe.\" Imagine a Saturday morning: fresh rolls, cold butter, and a jar that smells like June. This jam is made exactly for that moment. For years, it has been one of our most popular jars from Styria.\u003c\/p\u003e\n\n\u003ch3\u003eRipe strawberry, rounded sweetness, smooth on the knife\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe strawberries, rounded and sweet. In the background, there is a light acidity that comes from the malic acid, making the fruit taste fresh. The producer describes their strawberries as red, aromatic fruits. That is exactly how they arrive in the jar: the strawberry is at the forefront; the sugar supports it rather than masking it.\u003c\/p\u003e\n\n\u003cp\u003eBecause the fruits are processed into a pulp, the jam is smooth and even. It spreads thinly on buttered bread and glides over warm palatschinken (crêpes) like a glaze. You will barely find any whole fruit pieces in it. If you like biting into half a strawberry at breakfast, you are better off choosing a chunky variety.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness is distinct, just like in a classic jam. For yogurt or cheese with a bit more acidity, the raspberry or blackberry jam from the same producer are more suitable choices. For children and anyone who loves strawberries just as they taste in early summer, this one hits the spot.\u003c\/p\u003e\n\n\u003ch3\u003eRolls, palatschinken, crumble cake: the everyday jam\u003c\/h3\u003e\n\n\u003cp\u003eGruber's strawberry jam brings the most joy where it has always belonged: on breakfast bread. A fresh Kaiser roll, butter, a thin layer of jam – that's all you need on a day off. It also works well on whole-grain bread with \"Topfen\" (curd cheese\/quark) because the fruit stands up well against the tangy cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, it is the filling for palatschinken, the thin Austrian pancakes. Warm from the pan, a spoonful of jam on top, rolled up, and sprinkled with powdered sugar. For a Swiss roll, spread it onto the cooled cake and roll it up. For \"Spitzbuben,\" the filled Christmas cookies, warm it up briefly, and it will spread more easily.\u003c\/p\u003e\n\n\u003cp\u003eA spoonful in Greek yogurt with a few oats makes a quick weekday breakfast. Stirred into a milkshake, it replaces strawberry syrup. Poured over vanilla ice cream, it becomes a sauce if you briefly heat it in a pot with a splash of water.\u003c\/p\u003e\n\n\u003cp\u003eFor baking, spread a thin layer of jam over a sheet of sponge cake and top with crumble. This creates a strawberry crumble cake even out of season. The \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot jam\u003c\/a\u003e can be used the same way if you want some variety on your baking tray.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a teaspoon of jam into a vinaigrette made of balsamic vinegar and olive oil. Over arugula with goat cheese, it brings fruitiness and a little sweetness to the salad, even when it's not strawberry season.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the home garden in Reigersberg, into the jar by hand\u003c\/h3\u003e\n\n\u003cp\u003eGruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history dates back to 1860. In the early 1990s, it shifted to fruit growing, with a focus on apples. Later, \"Fruchtzauberei\" was added – the branch of the business that turns fruits and vegetables into jams, chutneys, vinegars, and sauces.\u003c\/p\u003e\n\n\u003cp\u003eThe work is clearly divided. René Gruber, as a master orchardist, is responsible for the cultivation, while Beatrix processes the fruits as a cook. Their recipes are developed by tasting and experimenting together, as they describe it themselves. Their guiding principle is \"Quality over quantity.\"\u003c\/p\u003e\n\n\u003cp\u003eFor the strawberry jam, the origin is particularly close: the fruits grow in the farm's home garden. For this variety, this is explicitly stated by the producer. It is harvested when perfectly ripe and processed by hand. Besides the fruit, only sugar, pectin, and malic acid go into the jar.\u003c\/p\u003e\n\n\u003cp\u003eThe jam is sold in the farm shop in Reigersberg, in selected stores, and through us. The 210 g jar is quickly used up even in a small household, so there is always a freshly opened one on the table.\u003c\/p\u003e\n\n\u003ch3\u003eFor breakfast lovers, families, and anyone homesick for Austria\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for those who like their breakfast simple: bread, butter, fruit. Children often reach for the strawberry first, while adults appreciate that it comes from a small home garden and is made by hand. As a gift, it suits people who know Austria and miss farm-made jam. Combined with a pack of rolls or a homemade braided loaf, it makes a lovely little breakfast gift. It fits Mother's Day, a housewarming, or as a thank you for a neighbor who watered the plants.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a variety with more acidity, try the \u003ca href=\"\/en\/products\/himbeerkonfituere\"\u003eraspberry jam\u003c\/a\u003e, finely passed and seedless. You can find all jams, chutneys, and sauces from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other varieties from different manufacturers under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eJam \u0026amp; Preserves\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those looking for a sugar-reduced fruit spread – this is a classic jam containing sugar. And those expecting large strawberry chunks will find it very smooth.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jam made from strawberries from a Styrian home garden – for the Saturday roll, the palatschinken, and the winter crumble cake.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548029624652,"sku":"034GRU0001","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/erdbeerkonfituere.png?v=1778853415"},{"product_id":"tomatenpesto","title":"Tomato pesto","description":"\u003ch2\u003eGruber's Tomato Pesto. Red pesto with cashew nuts – savory, summery, with garlic and oregano.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e is a red pesto from the \"Fruchtzauberei\" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. Tomatoes, cashew nuts, olive and sunflower oil, plus garlic, bell pepper, oregano, and pepper. 120 g in a jar, for pasta, bread, and barbecues. No cheese, no preservatives, no artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Tomato Pesto\u003c\/strong\u003e comes from a region where the landscape is characterized more by apples than tomatoes. Eastern Styria is orchard country, and the Fruchtzauberei is actually known for jams and chutneys. That makes this jar all the more surprising: a red pesto, savory and Mediterranean, which works as naturally in the kitchen as a pesto from Liguria. The difference lies in the ingredients. Instead of pine nuts, it contains cashew nuts, which are mild and creamy. Cheese is not on the ingredient list; instead, bell pepper and oregano guide the pesto toward a summer garden profile. This makes it more versatile than the name suggests. It has been one of our most popular products from Reigersberg for years and, for many customers, their introduction to the Fruchtzauberei range.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, garlic, oregano, and a creamy nutty note\u003c\/h3\u003e\n\n\u003cp\u003eThe pesto tastes of tomato and herbs, with a distinct spice from garlic and pepper. The oregano provides the aroma you know from pizza and tomato salad. Bell pepper adds a mild, slightly sweet depth, and a pinch of sugar rounds off the acidity of the tomatoes.\u003c\/p\u003e\n\n\u003cp\u003eThe cashew nuts give the pesto body. They taste mild and slightly sweet and make the consistency creamy. The oil, a blend of olive and sunflower oil, binds everything together and carries the aromas. The sunflower oil takes some of the bitterness out of the olive, so the tomato remains in the foreground.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the Basil Pesto and the Walnut Pesto from the same house, the tomato pesto is the spiciest and warmest. The two green pestos rely on herbs or nuts and hard cheese, while the red one relies on tomato, garlic, and bell pepper. Those expecting the salty, cheesy aroma of a Pesto alla Genovese will find a different, fruitier direction here.\u003c\/p\u003e\n\n\u003cp\u003eNote for allergy sufferers: The pesto contains cashew nuts, i.e., tree nuts.\u003c\/p\u003e\n\n\u003ch3\u003ePasta, baguette, grilled vegetables: the pesto for quick evenings\u003c\/h3\u003e\n\n\u003cp\u003eThe quickest route is via pasta. Cook spaghetti, penne, or trofie, save a cup of pasta water, and stir two to three tablespoons of pesto with some pasta water in a bowl until smooth. Then add the drained pasta, toss, and serve. The pasta water makes the sauce creamy and ensures that the pesto clings to every noodle.\u003c\/p\u003e\n\n\u003cp\u003eIt also belongs on bread. Spread the pesto on a sliced baguette and put it briefly in a hot oven. After a few minutes, the bread is crispy and smells of garlic. This works as a side dish for barbecues, soup, or simply with a glass of wine in the evening.\u003c\/p\u003e\n\n\u003cp\u003eWhen grilling, the pesto is useful in many places. As a marinade for zucchini, bell peppers, and eggplant, stir it with a little oil. Spread on chicken breast or pork tenderloin, it forms a savory crust. A spoonful on a piece of feta, wrapped in aluminum foil and placed on the grill, makes a quick appetizer.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, stir a tablespoon of pesto into 200 g of quark or cream cheese. Seasoned with salt and pepper, it pairs well with raw vegetables, baked potatoes, and bread. On a sandwich with mozzarella and arugula, the pesto replaces butter. And add a spoonful to tomato soup only when serving, so that the aroma remains fresh.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Instead of tomato sauce, spread the pesto on a pizza base, top with mozzarella and arugula, and bake until hot. The pesto adds both sauce and spice in one step.\u003c\/p\u003e\n\n\u003cp\u003eKeep the jar in the refrigerator after opening. A thin film of oil on the surface keeps the pesto fresh. Always use a clean spoon for portioning, and the jar will remain appetizing down to the last bit.\u003c\/p\u003e\n\n\u003ch3\u003eA pesto from the fruit kitchen in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eBehind the pesto is Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm's history began in 1860, and fruit growing with a focus on apples followed in the early 1990s. As a master fruit grower, René Gruber takes care of the fruit varieties. Beatrix is a chef and processes fruit and vegetables in the Fruchtzauberei.\u003c\/p\u003e\n\n\u003cp\u003ePesto has been part of the range for years, alongside jams, chutneys, syrups, barbecue sauces, and fruit ragouts. That a fruit manufacturer also makes pesto fits their own description: The Fruchtzauberei sees itself as a manufactory for the processing of fruit, vegetables, and flowers. As a chef, Beatrix is the one who turns the ingredients into a dish in a jar. The recipes are created through joint tasting and experimentation until the flavor is right.\u003c\/p\u003e\n\n\u003cp\u003eEverything is made by hand. Their motto is \"Quality over quantity.\" The products are sold in the farm shop in Reigersberg, in selected stores, and through us.\u003c\/p\u003e\n\n\u003ch3\u003eFor after-work cooks, barbecue fans, and bread lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis pesto is for anyone who wants something good on the table in ten minutes in the evening. It is perfect for families with pasta lovers, for barbecues in the garden, and for anyone who likes to eat bread with something savory. As a small gift, it is a pleasant surprise because hardly anyone expects a tomato pesto from Styria.\u003c\/p\u003e\n\n\u003cp\u003eFor the green version, there is the \u003ca href=\"\/en\/products\/basilikum-pesto\"\u003eBasil Pesto\u003c\/a\u003e; for a nutty one, the \u003ca href=\"\/en\/products\/walnusspesto\"\u003eWalnut Pesto\u003c\/a\u003e. You can find all products from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and further varieties from other manufacturers in the \u003ca href=\"\/en\/collections\/kategorie-pesto\"\u003ePesto\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for people with an allergy to cashew nuts or other tree nuts.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA red pesto with tomato, cashew, and oregano from Eastern Styria – for pasta on Tuesday and baguette from the grill.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"120 g","offer_id":57548029657420,"sku":"043GRU0003","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tomatenpesto-2.png?v=1778853416"},{"product_id":"kirschenragout-mit-tonkabohne","title":"Cherry ragout with tonka bean","description":"\u003ch2\u003eGruber's Cherry Ragout with Tonka Bean. A fruit ragout made from sweet cherries – loose, fruity, with a warm vanilla aroma.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Cherry Ragout with Tonka Bean\u003c\/strong\u003e is a handmade fruit ragout from Reigersberg near Ilz in Eastern Styria. The label lists three ingredients: sweet cherries, sugar, and tonka bean. 210 g in a jar, perfect for spooning, spreading, and warming. No gelling agents, no artificial colors, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Ragout with Tonka Bean by Gruber's\u003c\/strong\u003e is the jar for the moment after a meal. A fruit ragout falls somewhere between a compote and a jam: the fruit is cooked down with sugar, but no gelling agent binds the mixture into a firm layer. The result is loose and juicy, more of a side dish than a bread spread. For this fruit delight, sweet cherries are cooked with an ingredient rarely seen in Styrian cuisine: the tonka bean. Its scent is reminiscent of vanilla, almond, and fresh hay. Together with the cherry, it creates a flavor that brings to mind cherry cake and Black Forest gateau, only lighter. For years, this ragout has been one of the most popular jars from Fruchtzauberei, especially among those who love to make Kaiserschmarrn.\u003c\/p\u003e\n\n\u003ch3\u003eSweet cherry, warm tonka, juicy on the spoon\u003c\/h3\u003e\n\n\u003cp\u003eThe ragout tastes first and foremost of sweet cherry: round, mild, and fruity, with low acidity. Sweet cherries are softer in flavor than sour cherries, providing fruitiness rather than tartness. Behind that comes the tonka bean. It adds a warm, slightly vanilla-like tone over the cherries, along with a subtle note reminiscent of marzipan and bitter almond.\u003c\/p\u003e\n\n\u003cp\u003eThe tonka bean remains in the background. It is much like a pinch of cinnamon in apple strudel: you notice it because the flavor becomes rounder and longer. Those trying tonka for the first time often think of vanilla at first, only noticing something else on the second spoonful.\u003c\/p\u003e\n\n\u003cp\u003eBecause the ragout is cooked down using only sugar, it flows off the spoon. It has more juice than a jam and sits on the plate like a thick sauce with fruit. It still works on bread if you treat it like a spread and distribute it thinly. If you are looking for a firm, sliceable jam for your breakfast roll, it is better to reach for the cherry jam from the same producer.\u003c\/p\u003e\n\n\u003ch3\u003eKaiserschmarrn, ice cream, yogurt: this ragout belongs with dessert\u003c\/h3\u003e\n\n\u003cp\u003eThe classic place for a fruit ragout is alongside Kaiserschmarrn. In Austria, this is usually accompanied by a plum roaster, but the cherry and tonka version creates a variation for guests. Simply warm the ragout briefly in a small pot and serve it in a bowl on the side. Everyone can take as much as they like.\u003c\/p\u003e\n\n\u003cp\u003eIt is just as suitable for palatschinken, pancakes, and waffles. Served over vanilla ice cream, it makes for warm cherries with ice cream—a combination that even children enjoy. Distributed over semolina pudding, rice pudding, or curd cheese dumplings, it adds color and fruit to the plate.\u003c\/p\u003e\n\n\u003cp\u003eServed cold, the ragout tastes great in plain yogurt or Skyr, with a bit of granola on top. For a dessert in a glass, layer mascarpone cream, crumbled ladyfingers, and the cherry ragout. After an hour in the fridge, three ingredients have become a dessert that looks like a lot of hard work.\u003c\/p\u003e\n\n\u003cp\u003eCherry with tonka is also worth considering with cheese. Paired with a mild fresh goat cheese or Brie, the ragout acts like a sweet chutney. And during the Christmas season, it goes well with gingerbread, vanilla crescents, and a slice of stollen.\u003c\/p\u003e\n\n\u003cp\u003eIt also works as a cake topping. Add the ragout to a cheesecake or a curd cake only after baking. The juice will then stay on the surface and only run down the edges slightly.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the jar briefly in hot water instead of heating the ragout in a pot. This makes it lukewarm, the tonka bean aroma becomes stronger, and the cherries remain exactly as they were in the jar.\u003c\/p\u003e\n\n\u003ch3\u003eA fruit ragout from the Fruchtzauberei\u003c\/h3\u003e\n\n\u003cp\u003eThe ragout is made at Fruchtzauberei in Reigersberg near Ilz, a small family business in Eastern Styria. The farm's history dates back to 1860; fruit growing, especially apples, was added in the early 1990s. As a master fruit grower, René Gruber oversees cultivation, while Beatrix uses her skills as a cook to put fruits and vegetables into jars.\u003c\/p\u003e\n\n\u003cp\u003eFruit ragouts are a staple in the Fruchtzauberei range, alongside jams, chutneys, syrups, sauces, and pesto. The cherry ragout shows how their recipes are created: through collective tasting and experimentation until the flavor is just right. That is how Beatrix and René describe it themselves. That a tropical bean finds its way into a cherry jar is the result of this curiosity. The tonka bean is the seed of a South American tree and is usually finely grated in the kitchen, similar to nutmeg.\u003c\/p\u003e\n\n\u003cp\u003eEverything is made by hand. Aside from the sweet cherries, only sugar and tonka bean go into the jar. Their guiding principle is \"quality over quantity.\" The ragout is available at the farm, in select shops, and at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003ch3\u003eFor Kaiserschmarrn chefs and dessert lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis ragout is for everyone who enjoys cooking something sweet on the weekend and wants to have a side dish in their pantry. It suits families who have Kaiserschmarrn and palatschinken on their menu, and anyone who rarely eats plain vanilla ice cream. As a gift, it is a lovely surprise for people trying tonka bean for the first time. Combined with a pack of ice cream wafers, a vanilla pod, or a small bag of powdered sugar for the Kaiserschmarrn, it makes a perfect little Sunday package.\u003c\/p\u003e\n\n\u003cp\u003eFor bread and rolls, the \u003ca href=\"\/en\/products\/kirschenkonfituere\"\u003eCherry Jam\u003c\/a\u003e is the spreadable sister product. If you like cherry with apricot, try the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. You can see the entire assortment from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe ragout is not suitable as a filling for cookies or cake layers, as it is too juicy. For Linzer cookies and Swiss rolls, it is better to use a jam.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit ragout made from sweet cherries and tonka bean – for Sunday Kaiserschmarrn, vanilla ice cream, and dessert in a glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548029690188,"sku":"034GRU0009","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirschenragout-mit-tonkabohne.png?v=1778853419"},{"product_id":"marillen-kirsch-duett","title":"Apricot Cherry Duet","description":"\u003ch2\u003eGruber's Apricot Cherry Duo. A preserve made from apricots and sweet cherries – fruity, balanced, and crafted for dessert making.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Cherry Duo\u003c\/strong\u003e is a handmade preserve from Reigersberg near Ilz in Eastern Styria. Two fruits in one jar: apricots and sweet cherries, cooked with sugar and pectin. 190g, for Kaiserschmarrn (shredded pancake), creams, and breakfast, with no artificial colors or preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Cherry Duo\u003c\/strong\u003e brings together two fruits that complement each other perfectly. The apricot provides a vibrant, slightly tart acidity, while the sweet cherry is mild and rounded. On their own, one might be too tart and the other too mild; together, they create a preserve with a balanced flavor that is incredibly versatile in the dessert kitchen. It works best as an all-rounder for Kaiserschmarrn, creams, and anything that needs a fruity finish.\u003c\/p\u003e\n\n\u003ch3\u003eThe acidity of the apricot, the mildness of the cherry\u003c\/h3\u003e\n\n\u003cp\u003eThis preserve tastes primarily of apricot—fruity with a delicate acidity—followed by the sweet cherry, which softens and rounds out the profile. It is noticeably sweet, as is expected of a classic preserve, but the two fruits perfectly balance one another.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a pure apricot preserve, the Duo is milder and more rounded. Compared to cherry preserve, it offers more freshness. If you are looking for a single-varietal fruit flavor that tastes exclusively of one fruit, the individual varieties are a better choice.\u003c\/p\u003e\n\n\u003ch3\u003eKaiserschmarrn, quark cream, and pancakes\u003c\/h3\u003e\n\n\u003cp\u003eIts primary use is with Kaiserschmarrn. Instead of stewed fruit or applesauce, serve the Duo in a small bowl, warmed slightly and thinned with a spoonful of water. It is just as perfect with Palatschinken (Austrian-style crepes), pancakes, waffles, and semolina schmarrn.\u003c\/p\u003e\n\n\u003cp\u003eIt works beautifully as a topping for all kinds of creams: quark cream, panna cotta, vanilla pudding, mascarpone cream, or yogurt. A spoonful added to a cheesecake after baking provides a pop of color and fruit. It makes for a two-flavor filling for a sponge roll or a layer cake, and you can also use it to fill muffins and cookies.\u003c\/p\u003e\n\n\u003cp\u003eAt breakfast, it is perfect on buttered bread, a bread roll, or a croissant. A spoonful adds fruit to your porridge or muesli. Served on quark with a few chopped almonds, it turns into a breakfast that tastes like a Sunday morning, even if it's Wednesday.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Layer crumbled butter cookies, quark cream mixed with a little vanilla sugar, and a spoonful of the Duo in a glass. Repeat twice, chill for an hour, and your dessert for guests is ready.\u003c\/p\u003e\n\n\u003ch3\u003eA combination from the \"Fruchtzauberei\"\u003c\/h3\u003e\n\n\u003cp\u003eBehind this Duo is a small family business from Eastern Styria: Gruber's Fruchtzauberei in Reigersberg near Ilz. On the farm, which traces its roots back to 1860, fruit has been grown since the early 1990s, primarily apples. Master fruit grower René Gruber tends to the trees, while cook Beatrix transforms the harvest into preserves, chutneys, ragouts, and sauces.\u003c\/p\u003e\n\n\u003cp\u003eCombinations like the Duo are born from shared tasting and experimentation, which is how the pair describes their recipe development process. Handmade quality is a matter of course, and their guiding philosophy is \"Quality over quantity.\" You can find their jars in the farm shop in Reigersberg, at selected retailers, and here with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor dessert fans and Kaiserschmarrn chefs\u003c\/h3\u003e\n\n\u003cp\u003eThe Duo is for anyone who loves making sweet dishes and wants a versatile preserve. It is ideal for families who regularly enjoy Kaiserschmarrn or crepes, and for hosts who need a quick dessert. It also makes a great gift if you aren't sure whether the recipient prefers apricots or cherries.\u003c\/p\u003e\n\n\u003cp\u003eYou can find the single-varietal \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot preserve\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kirschenkonfituere\"\u003echerry preserve\u003c\/a\u003e available separately. More jars from Reigersberg can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eThe Duo is not suitable for a low-sugar diet. It is a classic preserve, cooked with sugar and pectin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA preserve made from apricots and sweet cherries – for Kaiserschmarrn, quark cream, and desserts in a glass.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"190 g","offer_id":57548029755724,"sku":"034GRU0010","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillen-kirsch-duett.png?v=1778853417"},{"product_id":"kirschenkonfituere","title":"Cherry jam","description":"\u003ch2\u003eGruber's Cherry Preserve. Preserve made from sweet cherries – mild, rounded, and easy to spread for breakfast.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Cherry Preserve\u003c\/strong\u003e is a handmade preserve from Reigersberg near Ilz in Eastern Styria. It is cooked from sweet cherries, sugar, pectin, and a little malic acid, 210 g per jar. Mild and fruity, for bread, rice pudding, and sweet dishes, without artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry Preserve by Gruber's\u003c\/strong\u003e is the preserve for everyone who likes cherries sweet. In Austria, a clear distinction is made: the *Weichsel* is the sour cherry, tart and acidic, while *Kirsche* usually refers to the sweet cherry. This preserve focuses on the sweet cherry. This makes it milder and rounder than a sour cherry preserve, creating a variety that children and adults like equally. Unlike the cherry ragout from the same producer, it is set with pectin. It is easy to spread and therefore belongs on bread, not just as a dessert.\u003c\/p\u003e\n\n\u003ch3\u003eSweet cherry, low acidity, soft on bread\u003c\/h3\u003e\n\n\u003cp\u003eThe preserve tastes of ripe sweet cherries, fruity and soft. A light acidity from the malic acid keeps it fresh. The cherry itself brings little tartness, which is why the preserve comes across as gentle and balanced.\u003c\/p\u003e\n\n\u003cp\u003eCompared to raspberry, it is less tangy; compared to damson, it is brighter and more summery. Those looking for a cherry preserve with strong acidity, as provided by sour cherries, will find this one very mild. It is therefore less suitable for cheese with a lot of salt and spice than a tart variety.\u003c\/p\u003e\n\n\u003ch3\u003eRice pudding, semolina porridge, and the morning buttered roll\u003c\/h3\u003e\n\n\u003cp\u003eIn the morning, the cherry preserve belongs on a buttered slice of bread, a roll, or a croissant. Spread over quark with a little vanilla sugar, it makes a quick breakfast that tastes like dessert.\u003c\/p\u003e\n\n\u003cp\u003eIts real strength, however, shows with warm sweet dishes. A spoonful of cherry is a better fit for rice pudding with cinnamon and sugar than any other variety. The same applies to semolina porridge, the Austrian *Grießkoch*, and sweet cheese crepes (*Topfenpalatschinken*). For a cherry cake without fresh fruit, spread a layer of preserve onto a shortcrust base and sprinkle crumbles over it.\u003c\/p\u003e\n\n\u003cp\u003eFor a dessert in a glass, layer cherry preserve, whipped cream, and crumbled chocolate cake. This is reminiscent of Black Forest cake and is ready in ten minutes. It makes a sweet accompaniment to mild fresh goat cheese on a baguette for an aperitif. For muffins, add a teaspoon to the center of the batter before the tin goes into the oven.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm up two tablespoons of preserve with a splash of lemon juice and pour it over vanilla ice cream. The lemon adds the acidity that the sweet cherry lacks.\u003c\/p\u003e\n\n\u003ch3\u003eHandmade at the Fruchtzauberei in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eThe preserve comes from Reigersberg near Ilz in Eastern Styria, from the kitchen of Gruber's Fruchtzauberei, a small family business. The farm's history dates back to 1860, with fruit growing, specifically apples, added in the early 1990s. The tasks are divided: as a master fruit grower, René Gruber is responsible for cultivation, while the cook, Beatrix, handles the preserving.\u003c\/p\u003e\n\n\u003cp\u003eLike every variety from Fruchtzauberei, this one was created through joint tasting and experimentation. It is made by hand using only sweet cherries, sugar, pectin, and malic acid. Their motto is \"Quality over quantity.\" You can find the preserve at the farm shop, in selected stores, and with us.\u003c\/p\u003e\n\n\u003ch3\u003eFor children, rice pudding fans, and everyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThis preserve is for everyone for whom sour cherry is too tart and raspberry too acidic. It is suitable for families with children, people who enjoy cooking rice pudding or semolina porridge on Sundays, and anyone who wants a mild breakfast. As a small gift, it fits into a basket with rice pudding, a cinnamon stick, and a jar of honey for friends who enjoy sweet cooking.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer your cherry juicy and with a hint of vanilla, choose the \u003ca href=\"\/en\/products\/kirschenragout-mit-tonkabohne\"\u003eCherry Ragout with Tonka Bean\u003c\/a\u003e. You can find cherry and apricot together in the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. You can see all preserves and ragouts from Fruchtzauberei on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for *Weichsel* fans who are looking for a tart, acidic cherry. For that, the sweet cherry is too gentle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild preserve made from sweet cherries – for rice pudding, semolina porridge, and the roll on Sunday morning.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548032704844,"sku":"034GRU0002","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirschenkonfituere-1.png?v=1778853452"},{"product_id":"hauszwetschkenkonfituere","title":"Homemade plum jam","description":"\u003ch2\u003eGruber's Damson Plum Jam. Jam from the old-fashioned damson plum – dark, spicy-fruity, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Damson Plum Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria, cooked from the pulp of the house damson, a traditional plum variety. 190 g in a jar, with sugar, pectin, and malic acid. Without added flavorings and without preservatives or colorings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eDamson Plum Jam from Gruber's\u003c\/strong\u003e carries an Austrian word in its name: \"Zwetschke\" is the local spelling for what is known as \"Zwetschge\" in Germany. The house damson is the old, traditional variety found in many gardens and along many farm edges. It is elongated, dark blue, ripens late in the year, and has firm, rather dry flesh. That is precisely why bakers have valued it for generations, and exactly why it is so well-suited for jam. For Fruchtzauberei, the matter is clear. The producer writes that for them, the traditional damson remains the plum with the most flavor. Compared to the bright summer varieties from Reigersberg, this jam is the autumn variety on the shelf: dark, robust, and a favorite of ours for years.\u003c\/p\u003e\n\n\u003ch3\u003eDark fruit, mild acidity, a hint of autumn\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe, dark plum, fruity and deep. Added to this are a mild acidity and a sweetness reminiscent of fruit puree and cake. Unlike berry varieties, it is less tart. It feels rounder, almost spicy, even though the jar contains nothing but the fruit, sugar, pectin, and malic acid.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is made from the fruit pulp, the texture is smooth and dense. It spreads well and stays where you put it when baking. On bread, a thin layer is sufficient, as the plum flavor is bold enough.\u003c\/p\u003e\n\n\u003cp\u003eCompared to Powidl, the Austrian plum butter that is cooked down for hours without gelling agents, this jam is lighter, fresher, and fruitier. Those expecting deep, almost caramel-like Powidl will find this jam lighter. For breakfast and quick pastries, that is precisely an advantage.\u003c\/p\u003e\n\n\u003ch3\u003eBuchteln, Palatschinken, cheese: the plum in pastry baking\u003c\/h3\u003e\n\n\u003cp\u003eIn Austria, the plum belongs in the kitchen of pastries just like powdered sugar. For Buchteln, place a teaspoon of jam into every ball of yeasted dough. Then pinch the dough shut and place the Buchteln tightly packed in the baking dish. Serve with vanilla sauce after baking, just as many know it from childhood.\u003c\/p\u003e\n\n\u003cp\u003ePalatschinken, the thin Austrian crepes, are spread thinly with jam, rolled up, and sprinkled with cinnamon sugar. A spoonful on the edge of the plate goes well with poppy seed noodles or curd cheese dumplings. Those who make Germknödel (yeast dumplings) themselves can fill them with this jam instead of Powidl. The result tastes fruitier and fresher; poppy seeds, melted butter, and powdered sugar go well with it.\u003c\/p\u003e\n\n\u003cp\u003eFor breakfast, it tastes great on buttered bread, on a \"Kornspitz\" roll, or on curd cheese with a little cinnamon. A spoonful in porridge turns oatmeal into an autumn breakfast on cold days. It also goes well with an evening snack. As a sweet counterpart to robust mountain cheese, Brie, or matured sliced cheese, it works much like a chutney.\u003c\/p\u003e\n\n\u003cp\u003eIn savory cooking, stir a teaspoon into the sauce for game or roast pork. The plum adds fruitiness and slight thickening. For Christmas, use it to fill cookies or spread it on a gingerbread base before adding the glaze. And for a quick dessert in a glass, layer the jam, curd cream, and crumbled speculoos cookies. An hour in the fridge is all it takes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Warm up two tablespoons of jam with a pinch of cinnamon and a splash of water. Drizzled over Kaiserschmarrn, this replaces the traditional stewed plums when you're in a hurry on a Sunday.\u003c\/p\u003e\n\n\u003ch3\u003eAn old variety, processed in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eFruchtzauberei is a small family business in Reigersberg near Ilz, in the fruit-growing region of Eastern Styria. The farm's roots go back to 1860. In the early 1990s, it converted to fruit growing, with a focus on apples. René Gruber is a master fruit grower and handles the cultivation, while Beatrix is a chef who processes the fruit at Fruchtzauberei.\u003c\/p\u003e\n\n\u003cp\u003eThe damson plum fits this operation well. It is a variety that is part of Austrian tradition and is cooked down in many farm kitchens in autumn. It requires a bit of patience, as it only ripens in late summer and autumn, when most other fruits have long since been processed. Beatrix processes it into pulp and cooks it into jam with sugar and pectin. It is made by hand, according to recipes developed through collective tasting and experimentation.\u003c\/p\u003e\n\n\u003cp\u003e\"Quality over quantity\" is the principle Beatrix and René live by. The jam is available at the farm, through selected retailers, and from us. The 190 g jar is slightly smaller than most other Fruchtzauberei jams, making it well-suited for a breakfast table for two. Those who bake a lot are best off stocking up on two jars at once, as a tray of Buchteln can easily use half a jar.\u003c\/p\u003e\n\n\u003ch3\u003eFor pastry fans and cheese lovers\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who loves plums and wants them on the table year-round. It suits people who enjoy baking, especially with yeast dough, and anyone looking for something fruity for their cheese board. As a gift, it is perfect for friends who think of their grandmother's pastries whenever they hear the word \"Zwetschke.\"\u003c\/p\u003e\n\n\u003cp\u003eIncidentally, the \u003ca href=\"\/en\/products\/grillsauce-hot-painful\"\u003ehot \u0026amp; painful barbecue sauce\u003c\/a\u003e, the spicy side of the damson plum, is based on the same fruit pulp. For the summer, there is \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eapricot jam\u003c\/a\u003e. The rest of the assortment can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a low-sugar spread. It is a classic jam, cooked with sugar, for bread, Buchteln, and cheese.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jam made from the old-fashioned damson plum – for Buchteln, Palatschinken, and mountain cheese in the evening.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"190 g","offer_id":57548032737612,"sku":"034GRU0003","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/hauszwetschkenkonfituere-1.png?v=1778853453"},{"product_id":"himbeerkonfituere","title":"Raspberry jam","description":"\u003ch2\u003eGruber's Raspberry Jam. Jam made from finely strained raspberries – berry-rich, seedless, and handmade.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Raspberry Jam\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry Jam from Gruber's\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eBerry-rich, tart, and completely smooth\u003c\/h3\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eCompared 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.\u003c\/p\u003e\n\n\u003cp\u003eBecause 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.\u003c\/p\u003e\n\n\u003ch3\u003eLinzer cookies, curd pancakes, and chocolate cake\u003c\/h3\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch3\u003eStrained in Reigersberg, made by hand\u003c\/h3\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eFor bakers, children, and anyone bothered by seeds\u003c\/h3\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer it sweeter and milder, choose the \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003eStrawberry Jam\u003c\/a\u003e with fruit from their own garden. The \u003ca href=\"\/en\/products\/brombeerkonfituere\"\u003eBlackberry Jam\u003c\/a\u003e is darker and more tart. You can find all the jams from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a reduced-sugar fruit spread. It is a classic jam cooked with sugar for bread, cookies, and cakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA seedless raspberry jam from East Styria – for Linzer cookies, layer cakes, and buttered toast without the grains.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548032868684,"sku":"034GRU0004","price":5.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeerkonfituere.png?v=1778853453"},{"product_id":"apfel-balsam-essig","title":"Apple Balsamic Vinegar","description":"\u003ch2\u003eGruber's Apple Balsamic Vinegar. Balsamic vinegar made from apples – long-aged in oak barrels, mild and slightly sweet.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apple Balsamic Vinegar\u003c\/strong\u003e is a balsamic vinegar from the \"Fruchtzauberei\" (Fruit Magic) in Reigersberg near Ilz in Eastern Styria. It consists of apple vinegar and apple juice concentrate, is aged for a long time in oak barrels, and has a slightly sweet taste. 250 ml, handmade, for light salads, sauces, and soups.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple Balsamic Vinegar from Gruber's\u003c\/strong\u003e is the light, fruity answer to dark balsamic vinegar made from grape must. The concept is similar: an vinegar is combined with thickened fruit juice so that acidity and sweetness are in balance. Here, the fruit is the apple. Apple vinegar provides the acidity, while apple juice concentrate adds sweetness and richness. What makes it special is the aging process. The producer allows the vinegar to mature for a long time in oak barrels, as explicitly stated in their description. There, it becomes rounder and develops a pleasant, slightly sweet taste. For the kitchen, this means an vinegar that seasons salads and sauces without overpowering them with acidity.\u003c\/p\u003e\n\n\u003ch3\u003eApple, mild acidity, and a hint of wood\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar tastes of apple at first—fruity and fresh. The acidity is noticeable but mild, and the sweetness from the apple juice concentrate makes it mellow. The maturation in oak barrels rounds out the flavor.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the apple vinegar from the same producer, it is significantly milder and sweeter. The apple vinegar is the clear, acidic vinegar for everyday use, while the balsamic vinegar is the rounder option for more refined dishes. Those looking for a robust, dark balsamic with grape notes will find this one to be light and delicate.\u003c\/p\u003e\n\n\u003ch3\u003ePotato salad, asparagus soup, and light sauces\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar shows its strength in light cuisine. For an Austrian-style potato salad, whisk it together with broth, oil, onions, salt, and pepper. Pour the marinade over the still-warm potatoes. It also goes well with cucumber salad, celery salad, and leaf salads with apples or nuts.\u003c\/p\u003e\n\n\u003cp\u003eIn sauces, it adds fruitiness and a fine acidity. A splash in a hollandaise, a mustard sauce, or a light cream sauce for fish and poultry enhances the flavor. Use it to finish an asparagus cream soup instead of lemon juice. Sweet and sour dishes, such as stir-fried vegetables or red cabbage, also benefit from a dash.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink, add a splash to a glass of mineral water with ice and an apple slice. This makes a refreshing spritzer with a hint of vinegar for hot days.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Drizzle a few drops of vinegar over fried apple slices with black pudding or over a slice of fried liver. The mild sweetness pairs well with the savory flavors.\u003c\/p\u003e\n\n\u003ch3\u003eA balsamic vinegar from the \"Fruchtzauberei\"\u003c\/h3\u003e\n\n\u003cp\u003eThe balsamic vinegar comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The farm has its roots in 1860, and shifted to fruit growing in the early 1990s. Apples remain the farm's most important fruit to this day. Fruit-growing expert René Gruber is responsible for cultivation, and chef Beatrix for processing.\u003c\/p\u003e\n\n\u003cp\u003eIn addition to jams and chutneys, Fruchtzauberei produces two types of vinegar: apple vinegar and this balsamic vinegar. Both are handmade, following the motto \"Quality over quantity.\" You can get the bottle in the farm shop in Reigersberg, at selected retailers, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor salad lovers and light cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is for anyone who enjoys dressing salads and is looking for a mild, fruity vinegar to do so. It is perfect for those who love Austrian potato salad and for anyone who likes to finish sauces with a splash of acidity. As a gift, the bottle pairs well with a jar of chutney from the same producer and a good pumpkin seed oil.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/apfelessig\"\u003eapple vinegar\u003c\/a\u003e from the same producer is stronger and more acidic. You can find all products on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other balsamic vinegars in the \u003ca href=\"\/en\/collections\/kategorie-balsamico-balsamessig\"\u003eBalsamic \u0026amp; Balsamic Vinegar\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for dark braised dishes or red wine sauces that require a robust, dark balsamic vinegar.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apple balsamic vinegar from Eastern Styria, long-aged in oak barrels – for potato salad, asparagus soup, and light sauces.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"250 ml","offer_id":57548070617420,"sku":"046GRU0002","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfel-balsam-essig.png?v=1778853797"},{"product_id":"marillenroester","title":"Apricot compote","description":"\u003ch2\u003eGruber's Apricot Compote. A chunky fruit compote made from apricots – juicy, spiced, and the classic accompaniment to Kaiserschmarrn.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Compote\u003c\/strong\u003e is a handmade compote from Reigersberg near Ilz in Eastern Styria, which means it is a chunky fruit preserve. It is made from apricots with sugar and spices. 210 g in a jar, with no gelling agents, no preservatives, and no artificial coloring.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Compote\u003c\/strong\u003e is a typical Austrian side dish that is rarely known by name in Germany. A \"Röster\" is a chunky fruit compote. Traditionally, the fruit is stewed with sugar in its own juices until soft, but still retaining its shape. The result lies somewhere between a compote and a jam: juicier than a jam, but thicker than a compote with lots of liquid. The most famous version in Austria is the plum compote (Zwetschkenröster) served with Kaiserschmarrn. Using apricots, it becomes a lighter, summery variation. The \"Fruchtzauberei\" (fruit magic) adds spices that give the compote depth.\u003c\/p\u003e\n\n\n\u003ch3\u003eApricot pieces, juice, and a spicy note\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote tastes of ripe apricots, fruity with the characteristic fine acidity of the fruit. The spices remain in the background, making the flavor warmer and more rounded. The sweetness is noticeable, but the fruit remains the star. When warmed, the compote releases more aroma than when cold, which is why heating it up briefly is almost always worth it.\u003c\/p\u003e\n\n\n\u003cp\u003eUnlike apricot jam, this compote is chunky. On the spoon, you will find pieces of fruit in their own juice, not a smooth, gelatinous mass. If you are looking for a spreadable apricot preserve for a breakfast roll or for glazing a cake, you are better off choosing a jam.\u003c\/p\u003e\n\n\n\u003ch3\u003eKaiserschmarrn, curd cheese dumplings, and vanilla ice cream\u003c\/h3\u003e\n\n\n\u003cp\u003eIts rightful place is next to the Kaiserschmarrn. Simply heat it up briefly in a small saucepan and place it on the table in a bowl. Everyone can help themselves to as much as they like. It belongs just as much with curd cheese dumplings (Topfenknödel), semolina pancakes (Grießschmarrn), yeast dumplings (Germknödel), and thin crepes (Palatschinken).\u003c\/p\u003e\n\n\n\u003cp\u003eServed cold, it goes well with vanilla ice cream, plain yogurt, or curd cheese cream. Over semolina pudding or rice pudding, it turns into a fruit sauce with pieces. For a quick dessert, pour it warm over a scoop of ice cream and sprinkle with a few toasted almond flakes.\u003c\/p\u003e\n\n\n\u003cp\u003eIt also has its place at breakfast: in porridge, on pancakes, or in muesli with yogurt. And if you like cheese, try it with young goat cheese or ricotta. A spoonful of compote on a piece of curd cheese strudel (Topfenstrudel) is the shortcut to a perfect afternoon coffee break.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Make a curd cheese pancake (Topfenschmarrn) instead of a Kaiserschmarrn, with curd cheese in the batter. Served with warm compote and powdered sugar, this is how a Sunday in Styria tastes.\u003c\/p\u003e\n\n\n\u003ch3\u003eAn Austrian classic from the \"Fruit Magic\" workshop\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz in Eastern Styria. The history of the farm dates back to 1860, and since the early 1990s, fruit growing has been the focus, primarily apples. René is a master fruit grower and responsible for cultivation, while Beatrix is a chef who turns the fruit into jams, compotes, and ragouts.\u003c\/p\u003e\n\n\n\u003cp\u003eThe two develop new recipes by tasting and experimenting until the flavor is just right. Everything is handmade, under the motto \"Quality over quantity.\" The compote can be bought in their farm shop, at selected retailers, and here at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\n\u003ch3\u003eFor fans of sweet dishes and travelers to Austria\u003c\/h3\u003e\n\n\n\u003cp\u003eThe compote is for everyone who loves Kaiserschmarrn, curd cheese dumplings, and Palatschinken and wants a ready-made side dish in their pantry. It suits people who have discovered Austrian cuisine on vacation, and families who enjoy cooking sweet dishes on the weekend. It makes a perfect souvenir for anyone who experienced Kaiserschmarrn with compote during their last mountain hut vacation and wants to recreate it at home.\u003c\/p\u003e\n\n\n\u003cp\u003eIf you prefer a smooth, spreadable apricot preserve, we offer \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eApricot Jam\u003c\/a\u003e. If you like cherries, try the \u003ca href=\"\/en\/products\/kirschenragout-mit-tonkabohne\"\u003eCherry Ragout with Tonka Bean\u003c\/a\u003e. You can find the rest of the range on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003eThe compote is not suitable as a filling for cookies or cakes, as it is too juicy and chunky for that.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn apricot compote from Eastern Styria – for Kaiserschmarrn, curd cheese dumplings, and vanilla ice cream.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548265619788,"sku":"034GRU0008","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillenroester.png?v=1778855223"},{"product_id":"birnen-konfituere","title":"Pear jam","description":"\u003ch2\u003eGruber's Pear Jam. Jam made from pear pulp – delicate, mild, and fragrant, for breakfast and cheese boards.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Pear Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from pear pulp with sugar, pectin, and malic acid; 210 g per jar. Mild and fragrant, with no preservatives or artificial colors.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePear Jam by Gruber's\u003c\/strong\u003e is the quietest variety on the shelves of the \"Fruchtzauberei\" (Fruit Magic), and that is precisely what makes it so versatile. Pears have little acidity of their own, but instead possess a delicate, floral fragrance that rises as soon as the jar is opened. As a jam, it becomes something that can easily transition between breakfast and a cheese board. At Gruber's, the pear is processed into pulp and cooked with sugar and pectin. The result is a jam where the fruit takes center stage and feels just as at home with a bold cheese as it does on morning toast.\u003c\/p\u003e\n\n\u003ch3\u003eDelicate pear, mild sweetness, almost melting\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes like ripe, juicy pear: mild and soft, with a fragrance reminiscent of pear compote and autumn. The malic acid provides a slight freshness, while the pear itself remains gentle. Thanks to the pear pulp, the texture is smooth, almost melting on the tongue.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the berry jams, it seems calm and reserved. Anyone looking for a bold, tart fruit will find the pear to be very mild. But that is exactly what makes it the perfect companion for savory cheeses and for children who do not like acidity.\u003c\/p\u003e\n\n\u003ch3\u003eBlue cheese, crepes, and chocolate\u003c\/h3\u003e\n\n\u003cp\u003eFor breakfast, the pear goes well on buttered bread, brioche, or a croissant. Combined with quark and a pinch of cinnamon, it makes a mild breakfast for the whole family. It tastes especially good in porridge with a few chopped hazelnuts on cold autumn mornings.\u003c\/p\u003e\n\n\u003cp\u003eIts true strength is revealed on the cheese board. Pear and blue cheese are a proven pair: with Gorgonzola, Roquefort, or a Styrian blue cheese, a spoonful of jam provides the sweetness that balances the salt. It also pairs well with Brie, Camembert, and a young mountain cheese. Place the jar with a small spoon directly on the cheese board so everyone can help themselves.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, think of Poire Hélène: vanilla ice cream, pear jam, and warm chocolate sauce drizzled over the top. It is just as at home on crepes (Palatschinken) with chopped walnuts, in a pear-chocolate cake, or as a filling for crescent rolls (Kipferl).\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Butter a slice of walnut bread, place a piece of Gorgonzola on top, and add a teaspoon of pear jam. Briefly put it under the broiler in the oven until the cheese melts.\u003c\/p\u003e\n\n\u003ch3\u003eCooked at the \"Fruchtzauberei\" in Reigersberg\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is cooked in Reigersberg near Ilz in Eastern Styria, at the workshop of Gruber's Fruchtzauberei. It belongs to a farm whose history dates back to 1860 and which has been growing fruit, primarily apples, since the early 1990s. Master fruit grower René Gruber is responsible for cultivation, while chef Beatrix manages the kitchen.\u003c\/p\u003e\n\n\u003cp\u003eThe recipes are developed through shared tasting and experimentation, as they describe it themselves. Production is done by hand, true to the motto \"Quality over quantity.\" Aside from the pear pulp, the jar contains only sugar, pectin, and malic acid. It is available at the farm shop, in selected stores, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor cheese lovers, children, and everyone who likes it mild\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who enjoys a mild, fragrant fruit. It is perfect for those who like to prepare a cheese board, for families with children, and for anyone who prefers to avoid acidity at breakfast. As a gift, it complements a basket filled with cheese, nuts, and bread.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/hauszwetschkenkonfituere\"\u003eHauszwetschken (House Plum) Jam\u003c\/a\u003e is bolder and darker, while the \u003ca href=\"\/en\/products\/marillenkonfituere\"\u003eApricot Jam\u003c\/a\u003e is fruity and tart. You can find all jars from Eastern Styria on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other jams under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eMarmalade \u0026amp; Jam\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable if you are looking for a jam with a strong acidity for yogurt or quark. The pear is too gentle for that; raspberries would be a better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA mild pear jam from Eastern Styria – for your morning croissant and your evening Gorgonzola.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548265652556,"sku":"034GRU0007","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/birnen-konfituere.png?v=1778855224"},{"product_id":"marillenkonfituere","title":"Apricot jam","description":"\u003ch2\u003eGruber's Apricot Jam. Apricot jam – sunny and fruity, smooth, and the perfect filling for doughnuts and Sachertorte.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Apricot Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is cooked from apricot pulp, sugar, pectin, and malic acid, 210 g per jar. Free from added flavorings, preservatives, and colorings.\u003c\/p\u003e\n\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApricot jam from Gruber's\u003c\/strong\u003e is the variety that almost everyone in Austria has in their cupboard. \"Marille\" is the Austrian word for apricot, and the \"Marillenmarmelade,\" as it is usually called there, is something of a national household staple. It is found in carnival doughnuts, under the chocolate glaze of the Sachertorte, and in the Sunday crepes (Palatschinken). The \"Fruchtzauberei\" (Fruit Magic) team describes their version in one sentence: fruit straight from the tree into the jar, a spoonful of fresh fruit. That is exactly how it tastes.\u003c\/p\u003e\n\n\u003ch3\u003eSunny apricot, fine acidity, smooth texture\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes of ripe apricots: fruity, with the typical, slightly tart acidity that distinguishes apricots from peaches. The sweetness is clearly there, but the fruit holds its own against it. Because it is made from apricot pulp, the consistency is smooth and even.\u003c\/p\u003e\n\n\u003cp\u003eCompared to strawberry, it has a less sweet impression and is slightly more acidic. Beside the \"Marillenröster\" (apricot compote) from the same producer, this is the smooth, spreadable version; the Röster is chunky and spiced. Those looking for whole pieces of apricot for their Kaiserschmarrn are better served by the Röster.\u003c\/p\u003e\n\n\u003ch3\u003eSachertorte, doughnuts, crepes: the jam of the pastry kitchen\u003c\/h3\u003e\n\n\u003cp\u003eIn the Austrian bakery, apricot is the all-purpose jam. For a Sachertorte, you warm it up, spread it thinly onto the chocolate sponge, and let it set before adding the glaze. This is called \"apricoting\" and works just as well for fruit tarts: a thin layer of warm jam over apples or berries adds a beautiful shine.\u003c\/p\u003e\n\n\u003cp\u003eIt is the classic filling for carnival doughnuts, Buchteln (yeast dumplings), and Kipferl (crescent rolls). On Palatschinken, it is spread thinly, rolled up, and sprinkled with powdered sugar. For breakfast, it is great on buttered bread, on top of quark, or in plain yogurt. A spoonful in porridge with chopped almonds turns oatmeal into a little Sunday breakfast.\u003c\/p\u003e\n\n\u003cp\u003eApricot jam can also be used in savory dishes. It makes a great counterpart to a strong mountain cheese or a ripe Camembert. Stirred into a sauce for pork tenderloin or chicken, it adds fruitiness and a hint of shine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir two tablespoons of jam with one tablespoon of mustard and a little pepper until smooth. Brushed as a glaze onto chicken drumsticks or spare ribs, it caramelizes in the oven during the last ten minutes.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the \"Fruchtzauberei\" in Eastern Styria\u003c\/h3\u003e\n\n\u003cp\u003eThe jam is cooked in Reigersberg near Ilz, in the heart of Eastern Styria. Gruber's Fruchtzauberei is a small family business located on a farm with a history dating back to 1860. Fruit has been grown there since the early 1990s, primarily apples. René Gruber manages the cultivation as a master fruit grower, while Beatrix processes the fruit as a cook.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe was created, like all of those at Fruchtzauberei, through collaborative tasting. Apricot pulp, sugar, pectin, and malic acid go into the jar, all handmade. \"Quality over quantity\" is the philosophy behind it. The jam is available at the farm shop, from selected retailers, and at Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003ch3\u003eFor hobby bakers and anyone dreaming of Austria\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for anyone who bakes and needs a reliable apricot jam for tarts, doughnuts, and fruit cakes. It is perfect for breakfast lovers who like it fruity. And it is perfect for anyone who associates apricots with holidays in the Wachau or Styria. Given as a gift alongside a homemade Sachertorte, it immediately explains what is inside.\u003c\/p\u003e\n\n\u003cp\u003eThe apricot is available in a chunky, spiced version as \u003ca href=\"\/en\/products\/marillenroester\"\u003eMarillenröster\u003c\/a\u003e. Combined with sweet cherries, it is found in the \u003ca href=\"\/en\/products\/marillen-kirsch-duett\"\u003eApricot-Cherry Duet\u003c\/a\u003e. The complete range can be found on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e, and other jams under \u003ca href=\"\/en\/collections\/kategorie-marmelade-konfituere\"\u003eMarmalade \u0026amp; Jam\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable as a substitute for fresh apricots in dumplings. For apricot dumplings (Marillenknödel), you need the whole fruit; this jam belongs on bread and in cakes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apricot jam, handmade in Eastern Styria – for your Sachertorte, doughnuts, and buttered bread.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548286656844,"sku":"034GRU0005","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/marillenkonfituere-2.png?v=1778855361"},{"product_id":"brombeerkonfituere","title":"Blackberry jam","description":"\u003ch2\u003eGruber's Blackberry Jam. A jam made from blackberries – dark, berry-tart, and gently stirred.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGruber's Blackberry Jam\u003c\/strong\u003e is a handmade jam from Reigersberg near Ilz in Eastern Styria. It is gently stirred from blackberry pulp with sugar, pectin, and malic acid, 210 g per jar. No artificial colors, no preservatives, no added flavorings, GMO-free.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry Jam by Gruber's\u003c\/strong\u003e is the darkest and tartest berry in the Fruchtzauberei range. Blackberries ripen in late summer and taste less sweet than strawberries or raspberries. Fruchtzauberei gently stirs the berry pulp with sugar and pectin to create this jam. The producer describes the result as follows: The berries taste as if they were fresh from the bush. Anyone who has ever eaten blackberries straight from the bramble in August will recognize this profile.\u003c\/p\u003e\n\n\u003ch3\u003eDark berry, tart freshness, a hint of forest\u003c\/h3\u003e\n\n\u003cp\u003eThe jam tastes like ripe blackberries: deep, berry-forward, and with a tart note reminiscent of wild berries. The acidity is distinct but rounded; the sweetness carries the fruit without masking it. The blackberry pulp gives it a dense and uniform texture.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the raspberry jam from the same maker, it is darker and earthier; compared to the strawberry, it is tarter and more sophisticated. Children usually reach for the strawberry. For adults who like berries with character, the blackberry is often their favorite variety. On the breakfast table, alongside strawberry and apricot, this is the jar that makes the difference.\u003c\/p\u003e\n\n\u003ch3\u003eCheese, yogurt, game sauce: sweet and savory\u003c\/h3\u003e\n\n\u003cp\u003eFor breakfast, it goes well on dark bread with butter, on a whole-grain roll, or stirred into plain yogurt with rolled oats. Drizzled over quark with a little honey, it makes for a small dessert.\u003c\/p\u003e\n\n\u003cp\u003eIn sweet cooking, it belongs with quark dumplings, semolina pudding, and pancakes. On panna cotta or vanilla ice cream, its dark color creates a beautiful contrast. In muffins or a pound cake, you can add a dollop to the batter before it goes into the oven.\u003c\/p\u003e\n\n\u003cp\u003eThe tart fruit also makes the blackberry interesting for savory dishes. It serves as a sweet counterpoint on a cheese board with goat cheese, Camembert, or a robust mountain cheese. A teaspoon stirred into a sauce for venison, stag, or duck breast adds fruitiness and a dark color. Stir the jam in only at the end and let the sauce simmer for just a moment longer to ensure the berry flavor remains distinct.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Spread goat cream cheese on toasted baguette, add a teaspoon of jam, and a little freshly ground pepper. Add a few walnuts, and the appetizer is ready.\u003c\/p\u003e\n\n\u003ch3\u003eGently stirred at Fruchtzauberei\u003c\/h3\u003e\n\n\u003cp\u003eThis jam comes from Gruber's Fruchtzauberei, a small family business in Reigersberg near Ilz. The farm in Eastern Styria looks back on a history dating back to 1860; fruit has been cultivated there since the early 1990s, with apples as the primary crop. Master fruit grower René Gruber is responsible for cultivation, while Beatrix handles the processing as the cook.\u003c\/p\u003e\n\n\u003cp\u003eFor this variety, the producer specifically emphasizes the gentle stirring process. Recipes are developed through collective tasting, and the work is done by hand. Aside from the blackberry pulp, only sugar, pectin, and malic acid go into the jar. \"Quality over quantity\" is their motto. You can buy it at their farm shop, in selected stores, and from us.\u003c\/p\u003e\n\n\u003ch3\u003eFor berry fans, cheese boards, and game dishes\u003c\/h3\u003e\n\n\u003cp\u003eThis jam is for everyone who enjoys dark berries and a hint of tartness. It is perfect for people who like to put together a cheese board and for anyone cooking game in the autumn. As a gift, it is a great choice for friends looking for a jam beyond the typical strawberry. Combined with a piece of mountain cheese and a loaf of farm bread, it makes a lovely snack basket.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/himbeerkonfituere\"\u003eRaspberry Jam\u003c\/a\u003e is bright and seedless, the \u003ca href=\"\/en\/products\/erdbeerkonfituere\"\u003eStrawberry Jam\u003c\/a\u003e is mild and sweet. You can find the rest of the varieties from Reigersberg on the \u003ca href=\"\/en\/collections\/hersteller-grubers-fruchtzauberei\"\u003eGruber's Fruchtzauberei page\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eIt is not suitable for those who prefer very mild flavors. The blackberry has edges and character, and that is precisely its appeal.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA dark blackberry jam from Eastern Styria – for whole-grain bread, the cheese board, and sauce for a rack of venison.\u003c\/em\u003e\u003c\/p\u003e","brand":"Gruber's Fruchtzauberei","offers":[{"title":"210 g","offer_id":57548286722380,"sku":"034GRU0006","price":5.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/brombeerkonfituere-1.png?v=1778855362"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-grubers-fruchtzauberei.jpg?v=1790781384","url":"https:\/\/leniundhans.de\/en\/collections\/grubers-fruchtzauberei.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}