FAQ

What is so special about Simmler Fine Fruit?

Our products from the Fine Fruit range have no seeds or pieces of fruit – making them an irresistibly delightful treat. Our product assortment has six different varieties in total: Fine Fruit triple red berry delight, Fine Fruit strawberry, Fine Fruit raspberry, Fine Fruit passion fruit, Fine Fruit black currant, Fine Fruit Fruits of the Forest.

These varieties are also perfect for cooking and refining.

What is so special about Simmler Light & Fruity?

Our products from the Light & Fruity range are a lighter alternative for the calorie-conscious connoisseur. Our product assortment has six different varieties in total: Light & Fruity apricot, Light & Fruity Bühler damson, Light & Fruity strawberry, Light & Fruity cherry duo, Light & Fruity quince (naturally cloudy), Light & Fruity black currant.

Compared to the Extra jam made from 45g fruit with a total sugar content of 63g, this variety contains 30% fewer calories and is partially sweetened with stevia.

Where does the fruit come from?

As far as the quality of our fruit is concerned, we make absolutely no compromises. We only use the best fruit for our fruity spreads and only source them from where they grow best. For example, the best blueberries and wild cranberries grow in Scandinavia.

Of course we use local varieties if possible.

The origins of our fruits can sometimes vary, e.g. when there are crop shortfalls owing to weather conditions. As a result, it is very important to us that we have excellent contacts in different growing regions, because it means we are always able to provide you with the first-class Simmler quality you expect from our products.

What is the gelling agent pectin?

The gelling agent pectin consists exclusively of plant-based raw materials, e.g. apple pomace, and therefore serves as a plant-based alternative to gelatine. We only ever use pectin as a gelling agent, and never gelatine.

Why do you use citric acid and not lemon juice?

Lemon juice is a liquid. When jams are made, they undergo a preservation process, i.e. the reduction of water. At the same time, lemon juice has a significantly lower acidic effect when compared to citric acid. If we used juice, we would have to boil out the water contained within once more, meaning the fruit would have to be subjected to a significantly longer preservation process. The longer the fruit is subjected to heat during the preservation process, the worse it is for the natural contents, the integrity of the fruit pieces and the overall quality itself.

We use citric acid so that we are able to cook the fruit carefully, thereby locking in its fruity taste.

Does Simmler make anything other than jams?

Yes, we also make jellies, marmalades, purées and compotes, and all in a diverse range of fruity flavours: from pineapple to damson. However, many consumers just group everything together under the term “jams”. Thanks to our many years of specialising in these products, we can always guarantee you a wonderful tasting experience with every jam we produce.

Apart from one exception: We also provide individual portions of delicious honey, and these are available in packs of 100 for bulk consumers.

You can find out more about this topic under the chapter “Variety of delights”.

What makes Simmler products taste so wonderful?

For our fruity spreads, we only use the most exquisite fruits from growing regions which provide the perfect conditions for the different varieties to thrive in. As a small company, we are able to subject all fruits that we use to a stringent control procedure.

During the processing stage, we use state-of-the-art technology in order to manufacture our products as carefully as possible. We also only ever cook in small quantities, which ensures that the spreads arrive at your table fully fresh.

Finally, the many years of experience of our employees are key to making Simmler products what they are – Delicious. Fruity.

You can find out more about this topic under the chapter “Quality/manufacture”.

What does “Extra” jam mean? And how does it differ from marmalade or jelly?

“Extra” jam:
Has a fruit content of at least 45% (exceptions include black currants and rose hips, for which the fruit content must be at least 35%).

Marmalade:
Marmalade is only made from citrus fruits. Because of the intense flavour of citrus fruits, the minimum fruit content in this case is just 20%. Fruit peel may also be included.

Furthermore, if the fruit content reaches at least 35%, then the product may be called a jam, and it may be labelled an “Extra” jam if it reaches 45%.

Jelly:
In contrast to jam, jelly is only made from juice or concentrated fruit juice. Here, the fruit content allows us to distinguish between jelly and “Extra” jelly.

The products listed must have a total sugar content, i.e. fruit sugars and added sugars, of at least 55%.

The addition of colourings, flavourings and preservatives to jams is prohibited in Germany. The only exceptions are low-sugar products, as they contain less sugar which normally preserves the shelf life of jam.

Fruity spreads:
Fruity spreads are not as strictly regulated with regard to their ingredients. Most have a higher fruit content and a lower overall sugar content.

Although this may look like a positive on first glance, there is also a downside: the lower sugar content means that these products spoil at a much quicker rate, i.e. go mouldy. Unfortunately, mould only becomes detectable when it has developed to an advanced stage.

We find that it is better to add a little more sugar, thereby guaranteeing a “safe” product, than to put our customers at risk of consuming mould in its early stages of growth.

How high is the alcohol content of the black cherry with kirsch and raspberry with raspberry brandy flavours?

Our black cherry with kirsch flavour contains alcoholic kirsch, while the raspberry with raspberry brandy flavour contains alcoholic raspberry brandy.
Both the kirsch and raspberry brandy are added to the hot jam which evaporates the alcohol, but the flavour is retained. However, we cannot rule out the possibility that the final product may contain traces of residual alcohol (<1%). A label denoting the alcoholic content is only required when it is a total volume of 1.2% or greater.