Your Ultimate Guide to Using Jam Sugar for Perfect Preserves (2024)

FAQs

Your Ultimate Guide to Using Jam Sugar for Perfect Preserves? ›

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

Preserving sugar in the UK doesn't contain pectin. It is Jam sugar in the UK that contains pectin, but we do not use this. The advantage of preserving sugar is that the crystals are larger. They dissolve slowly, are less likely to burn and they are a little easier to know when they have completely dissolved.

For all fruits and vegetables lacking of pectin, like strawberries, apricots, peaches, pears, pineapple and more - always use jam sugar. Those fruits make gorgeous jams, but the lack of pectin make those fruits less likely to set when cooked to make your favourite sweet spreads.

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).

Less sugar may allow for greater bacterial growth. As a result, process times may be longer for these low-sugar or no-sugar jams and jellies.

Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required. We recommend commercial pectin in either liquid or powder form for this process.

Lemon is crucial to balancing those sweet flavors, but it also helps the pectin to firm up the jam.

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.

Will adding more sugar thicken jam? ›

Jams made from fruits with higher sugar content thicken on their own more easily than those with less sugar. A no-sugar or low-sugar recipe might not call for enough sugar to naturally thicken the jam, even at a rolling boil.

Boil until the jam hits the set point, 220 degrees F on an instant-read or candy thermometer, about 20 minutes. Alternatively, place a dish in the freezer ahead of time; a dollop of jam on the cold plate should wrinkle when you nudge it when it's ready.

Each of the 12 small baskets that make up a flat typically contains enough berries for 2 to 2.5 cups of sliced berries or 1.25 to 1.5 cups of pureed or mashed berries. If you'll be using your berries to make jam, expect to get 15 to 18 cups of pureed (crushed) berries out of a single flat of strawberries.

To make a dry sugar pack, use about 1 cup of sugar for every 2 to 3 pounds of fruit. As fruit sits in the sugar, juice will form. Record the amount of sugar added so that it can be factored in when using the fruit in a recipe.

Jams usually contain about 60% sugar, which is enough to stop most microorganisms growing. The high acidity also makes it an unpleasant place to breed. However, some moulds can grow even in these harsh conditions and so it is important to take care when preparing and sterilising your jars.

Calculating Sugar Content

For example, a recipe with 1.4kg (3lb) sugar and fruit which makes 2.25kg (5lb) of jam has a sugar content of around 60% from the sugar in the recipe, after allowing for a little wastage . Adding to that the sugar in the fruit, generally 5-10%, the overall total will be around 65%.

Pectin aside, adding acid plays another crucial role in the jam-making process: It lowers the final jam's pH level, which limits the growth of bad bacteria and extends the jam's shelf life.