Quantities for Jam

**WrexTheDragon** · 19-09-2009, 02:05 PM

Use all the apples as they have pectin and 2lb bag of gran sugar and juice of one lemon.

Good luck.

**Newbie** · 19-09-2009, 04:23 PM

Great, thanks very much Wrex.

**Alison** · 19-09-2009, 04:45 PM

You probably won't need the lemon, I never bother with blackberry and apple jam when I make that. Re the sugar, equal weight to fruit.

**Newbie** · 20-09-2009, 05:41 PM

thanks guys, made this today - bunged the lemon juice in anyway as i figured it wouldn't do any harm. And even if i do say so myself - it tastes delicious!

**WrexTheDragon** · 20-09-2009, 06:53 PM

Glad it turned out OK.

It's always worth writing down the recipe you use, with notes for the next time.

**Newbie** · 23-09-2009, 02:31 PM

So, does this go for all jams then as a basic rule - Same quantity sugar to fruit, no matter what the fruit?

**WrexTheDragon** · 23-09-2009, 02:42 PM

Yes, I use the same weight of granulated sugar as fruit when making Jam. With Jellies I use One pound of granulated sugar to a pint of liquid.
Some fruit are naturally sweeter than other, but I still use this rule.

I also add the juice of one lemon for every pound of sugar.

**Hilary B** · 24-09-2009, 04:28 PM

If you add less sugar, you get less jam (but stronger flavoured) and you have to boil it longer to get the 'set' (and to make it keep).
For marmalade you ad a lot MORE sugar, and some water, because oranges etc have so much pectin, but the proportion of sugar in the finished preserve is the same, about 60%

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