how much sugar is required to be added to fruit for jam making
when making jam are you able to reduce the amount of added sugar, or is the amount of sugar stated on the recipe necessary for the jam to have a reasonable shelf life.?
Best Answer
Base ratio is equal weights of sugar and fruit.
Using less sugar is possible but requires considering the following points:
- Sugar is a main aspect of preservation. Using less requires adding alternative substances such as sorbic acid to compensate.
- Sugar is required for pectin to bond. This can be compensated with more pectin and/or longer cooking time while ensuring there is enough acidity (another factor for pectin bonding)
- Canning protects the result better than simply jarring.
The sealing determines how difficult it is for germs to get in. The chemicals determine how well it resists to germs once they do get in.
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Quick Answer about "how much sugar is required to be added to fruit for jam making"
The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2. If uncertain, it's better to round up with the sugar. The other potential ingredients – lemon and pectin – are found in many jam recipes.What is the ratio of fruit to sugar when making jam?
The amount of sugar you need to make jam depends on the amount of pectin in your chosen fruit, but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit).Does the amount of sugar matter when making jam?
Always use the exact amount of sugar called for in the recipe. Reducing the amount of sugar will upset the balance of fruit, sugar and pectin needed to ensure the jam or jelly sets. Homemade jams and jellies make great gifts for holidays and birthdays.What is the percentage of sugar concentration require in making jam?
Generally speaking, a jam's final sugar content is about 55-60%, which varies according to the recipe's sweetness.Can I put less sugar in my jam?
The answer is that you can always safely reduce the amount of sugar in a recipe, because sugar doesn't make things safe. The only thing that makes a jam, jelly or other sweet preserve safe for canning in a boiling water bath canner is the acid content, because that's what prevents any potential botulism growth.The Easiest Way To Make Any Homemade Fruit Jam (feat. Krewella)
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Answer 2
I do not like my jam too sweet. I blend 5 parts (by weight) pineapple to 2 parts sugar, and then cook with cloves and cinnamon (no pectin). I cook this to 104-105C. I refrigerate my jam. The required 'jammyness' of the jam seems to be purely a function of temperature - if I cook my jam too long and the temperature goes higher, then it will be too thick to spread.
There does not seem to be any reason for me to use any more sugar, given that I live in the tropics and I refrigerate my jam (because the heat, humidity, mold, etc. is so intense out of the fridge) and have access to pineapples all year round, so I can just make more when I run low. If you have an annual harvest and are not going to keep your jam in the fridge then maybe your results will vary and you will need more sugar to prevent spoilage.
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