Help! I can't work this out.....

**Nicos** · 09-09-2010, 02:07 PM

To be honest- I have no idea...
BUT.....

I thought you only needed to list the ingredients in order of %??

so in your case Apple, Rowen ,sugar

Urm...if there is more apple than rowen...should it be called Apple and Rowen jelly???

..see I have more worries than you!!!

..and welcome to the Vine

...the more useful peeps will be along soon

**Nicos** · 09-09-2010, 02:11 PM

I found this ....

Food labeling regulations - Wikipedia, the free encyclopedia

**Inapickle** · 09-09-2010, 02:16 PM

There are equal quantities of Rowan and Apple...but it is a beautiful red colour from the Rowan...

I am not good at maths - but I have almost decided not to bother with the shop...

Thank you for the link.....I have a list of things which have to go on the label (I am used to labelling honey)....it's just the quantities I'm stuck with....

**zazen999** · 09-09-2010, 02:18 PM

My calcs would be...

7lb fruit = 3175g
4 1/2 lb fruit = 2041g
total jam = 5216g

3175/5216 times 100 = %age fruit = 60.9%
2041/5216 times 100 = %age sugar = 39.1%

So 61g fruit and 39g sugar for each 100g jam.

Although you do have to lose some as it boils; but not sure how you allocate that of if you have to....

**Inapickle** · 09-09-2010, 02:29 PM

I'm impressed!.....not sure I follow - but impressed.

According to the regulations for jelly - you have to have at least 250g of fruit per 1000g of jellyjam)......so I'm well within that.....

I still can't get my head around the fact that I started with so much fruit, added all that sugar plus water....and ended up with such a small amount of jelly!

**Capsid** · 09-09-2010, 02:40 PM

Originally posted by Inapickle View Post

I'm impressed!.....not sure I follow - but impressed.

According to the regulations for jelly - you have to have at least 250g of fruit per 1000g of jellyjam)......so I'm well within that.....

I still can't get my head around the fact that I started with so much fruit, added all that sugar plus water....and ended up with such a small amount of jelly!

There's a lot of air inside fruit, it still weighs the same, but there's a smaller volume now.

**Hilary B** · 09-09-2010, 03:37 PM

Since you use the juice, and not the whole fruit, it is complicated, but for jam, if you use 300g fruit and 300g sugar, to get 500g jam (which is fairly normal), your sugar content is 60% and you made it with 60g fruit per 100g.
You have to work on the actual amount of jam made.
I think if you used 500g fruit, got enough juice to combine with 300g sugar, and ended with 500g jelly, it would be 60% sugar, and 'made with the juice of 100g fruit per 100g jelly'.
It is quite normal for the total of ingredients to add up to more than the total of product, which is why it may be better to label it as 'made with... per 100g' rather than a percentage. If you read a few jam labels in the supermarket, you will get the idea.

From your figures I make it
112g fruit per 100g
72g sugar per 100g

but it is probably a bit less, because you most likely didn't get all of it into the jars it stiks to the pan, spoon etc).
If I recalculate assuming there was 4oz jam left in the pan
107.6g fruit
69g sugar
per 100g jelly.

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