FAQs
Over-ripe or damaged fruit is not ideal - the jam will not set well and is likely to deteriorate rapidly. 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).
What happens if you put too much sugar in jam? ›
Other than an undesirable consistency of jam, another common mishap is the formation of sugar crystals in jam. Crystals are caused by excess sugar, undissolved sugar sticking to the side of the pot when cooking, or cooking too slowly or too long.
Does more sugar help jam set? ›
Since pectin is activated by sugar, it requires using a considerable amount of sugar to activate the pectin and set (i.e. thicken) your jam. If you try to cut back on the sugar, it won't set properly.
What is the secret to making jam? ›
The Magic of Macerating
One of my favorite tricks for jam-making is macerating the fruit first. Macerating is the process of coating the fruit in sugar and letting it rest for a few hours or overnight, which pulls some of the juice out of the fruit and creates a syrup with the sugar.
Should you stir jam while it's boiling? ›
5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.
Why add lemon juice to jam? ›
Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.
Why put butter in jam making? ›
Add the butter, which will help disperse any foam which is a natural part of jam making. The butter helps minimise this, and disperses any foam back into the jam. Bring to a rapid, rolling boil for four minutes. Don't be afraid of the rolling boil, this is crucial to producing a jam that will set.
Can you boil jam too long? ›
If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.
Is it OK to use less sugar in jam? ›
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. Some pectin products include preservatives to reduce bacterial growth, as well as to preserve color.
What to use instead of lemon juice in jam? ›
8 Clever Substitutes for Lemon Juice
- Lime juice. Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ). ...
- Orange juice. ...
- Vinegar. ...
- Citric acid. ...
- Lemon zest. ...
- White wine. ...
- Lemon extract. ...
- Cream of tartar.
If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled.
Can I use cornstarch instead of pectin in jam? ›
Some of my favourite jam flavours are mixed berries, peach and cherry. This jam recipe is made without pectin. Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin. It thickens up jam really well, combined with the sugar and heat.
Why do you put vinegar in jam? ›
Cider vinegar is a fairly mild vinegar and is used mainly to offset the sweetness of the sugar. The acid in the vinegar also helps the pectin in the jam sugar to set.
Should you let jam cool before putting lids on? ›
Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.
What makes homemade jam thick? ›
Commercial pectin helps thicken jam made with low-pectin fruits, like blackberry jam, or vegetable jelly recipes, like pepper jelly. It comes in powder or liquid form, but the former is the most common. Add powdered pectin to the fruit juice, chopped fruit, or strained purée before heating the jam mixture.
What is the sugar to fruit ratio for canning? ›
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.
What percentage of fruit should be in jam? ›
The product shall be manufactured from not less than 45 per cent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry, where it shall contain not less than 25 per cent fruit.
What is the ratio of fruit juice to sugar for jelly? ›
To Make Jelly: Use no more than 6 to 8 cups of extracted fruit juice at a time. Double batches do not always gel properly. Measure juice and sugar. When a recipe is not available, try using ¾ cups sugar for each 1 cup of juice.
What is the ratio of pulp to sugar for the preparation of jam? ›
It can be prepared from one kind of fruit or from two or more kinds.In its preparation about 45% of fruit pulp should be used for every 55% of sugar. The FPO specification of jam is 68.5% TSS, 45% of fruit pulp and 0.5-0.6% of acid (citric acid) per 100 gm of the prepared product.