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Topic: A Few Questions About Jam.  (Read 670 times)
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« on: November 25, 2008 10:32:48 PM »

So, i wish to make some jam for christmas.

now, i have made jam before... only it was when i worked in a factory, so i had a specific recipe  to work from and was making about 400kg of the stuff at a time. As you can imagine, this did not give me much of an idea how to make a nice 2 - 5 kg batch at home!

so here are my questions, i would appreciate any help anyone can give me.

Firstly, as a general rule, how much sugar does one use per kg of fruit/berries? is it different for citrus fruit (ie marmalade)?

Second, does anyone use pectin in their home-made jam? if so, how much?

and last, how long does it generally keep in a sealed jar?


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« Reply #1 on: November 25, 2008 11:08:17 PM »

How much sugar or pectin to use depends on the fruit.  I'd suggest finding recipes for jams that already have the quantities figured out.  Pectin boxes in Canada had recipes for various jams inside the box with the instructions.

Canned jamj, sealed properly, in my experience, was still good in 5 or 10 years.  But it rarely actually lasted longer than a half year - all gone!  Cheesy

« Reply #2 on: November 25, 2008 11:13:53 PM »

hey! check pectin boxes! good idea that!

and haha!  5 - 10 years! that's hilarious! i'd be scared to even try it at that point, i might pay my little brother to do it though :-P
« Reply #3 on: November 26, 2008 01:47:22 PM »

In the US, our pectin boxes have instructions/charts for ratios of sugar to fruit/juice.  This year, I tried something a little different as there are a few diabetics in my family.  I can't remember the name of the brand, but it's a sort of pectin substitute that is some kind of calcium that activates with something else...anyway, it doesn't require sugar to jell.  So I can make jelly out of any kind of juice (or wine) I want.  I know fruit juice has sugar, but at least it's not as much as when you add extra in.  Random tangent...

Anyway, if you set a proper seal on a mason jar, I think regular sugared jelly will last about a year.  Once it's open, though, game on.  Smiley  And if you're planning on storing it in the fridge in a Tupperware or something, I don't think it will last that long.

I am collecting cotton Hawaiian fabric scraps for a quilt if you wanted to send any my way!
« Reply #4 on: November 27, 2008 02:07:40 PM »

well! i went to the supermarket and found this handy thing called marmalade setting sugar... which was sugar with the pectin and citric acid already mixed in. i used the recipe on the back as a rough guide, so i had approximately 2kg of lemons from my tree, 1kg of the sugar mix, and two cups of water, and viola! 10 jars of lemon marmalade!  would have been 11, but i dropped the first one and broke it all over my kitchen floor.
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