Sunday, January 6, 2013

Plum Jam - Making Jam by Proportion

A lot of people think that you have to have a lot of fruit to make jam.  

Not so.   You can take any amount of fruit and make a great jam.    All you need is the right proportions of fruit and sugar and pectin. 

Jam Proportions for firm jam - fruit, sugar, pectin
www.rurification.com
  • 1 cup fruit
  • 1 Tablespoon low sugar pectin
  • 1/2 cup sugar

Jam Proportions for soft jam - fruit, sugar, pectin
www.rurification.com
  • 1 cup fruit
  • 1/2 Tablespoon low sugar pectin
  • 1/2 cup sugar
This means that you can make jam even if you only have 1 cup of fruit.   [If you have more than 6 cups of fruit, I'd split it in half and make two batches.     The temps go wonky if you try to make too much at time.]

I use these proportions all the time to make jam.   I just did with some plums.  Plums make a great simple jam - I love plum jam, especially the red kind, but I'll take any kind.    Plums are especially good because even the bruised and soft ones make fabulous jam.    You can get a box and stuff it in the fridge until you get a free moment and even if they're 'going bad' when you find them again, they're still really good for jam.    In fact, some say, they're even better when they're bruised a bit. 

I bought my plums, then forgot about them.  I finally found them again and cut them up.  I had 5 cups of plum pieces and I wanted a soft jam, so I used 2 1/2 cups sugar and 2 1/2 Tablespoon of pectin.    Perfect jam. 



3 comments:

  1. You are truly the Jam Queen, Robin! Thank you for sharing your knowledge with us.

    ReplyDelete
  2. Hi Robin, do you ever use regular pectin?

    ReplyDelete
    Replies
    1. I don't use regular pectin unless there's nothing else available. Most regular pectins require as much sugar as fruit and often even more in order to get a good gel. I just hate using that much sugar. I always look for low sugar pectin.

      If regular pectin is all you have, but you want less sugar, then you might use whatever sugar you want to and then make sure the jam gets up to the right gel temp for your altitude - altitude info is on my jam page, tab above. Hope that helps!

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