Raspberry Jam Recipe {only 3 ingredients!} - Belly Full (2024)

FAQs

What is the ratio of sugar to berries when making jam? ›

(2)Most jam recipes call for a 1:1 ratio of fruit to sugar. I usually use a 75 % ratio, or 1 ½ pounds of sugar to every 2 pounds of fruit, unless the fruit is not very sweet, in which case, I adjust accordingly.

Although we are not adding powdered pectin, we will add citric acid or lemon juice to the jam. This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam.

Lemons - Juice of one lemon and zest. Sugar - To help thicken and sweeten. I don't recommend substituting for a sugar alternative. Cornstarch - Optional, but works well as a thickener in place of pectin.

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.

To legally be called a jam, the recipe must contain a minimum of 60% sugars (including natural fruit sugar and added sugar).

Use fresh, dry, slightly under-ripe fruit. Strawberries and raspberries are best layered with the sugar and left for a couple of hours before cooking. Plums, currants, gooseberries, cherries etc need to be lightly poached before sugar is added. Pectin, naturally found in fruit is vital to make your jam set.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed.

It's Not Only About Pectin

There's another reason why lemon juice is added to most jam recipes: for safe canning and to prevent the growth of bacteria. Bringing the pH level down means jars can be sealed in a regular boiling water bath in a reasonable amount of time (sometimes as little as 10 minutes).

To ensure that my jam has a proper acid level to gel properly and limit bacteria growth, I always add lemon juice to a jam mixture. Plus, I like the flavor a pop of lemon juice adds to my jam. It balances the sweetness of the fruit and brightens most fruit jams.

What can I use instead of pectin for jam? ›

woman&Home Food Writer, Keiron George, advises, “If you're having trouble with setting your jam, bring it to the boil again, adding the rind of a lemon for some extra pectin”. If in doubt, always read the manufacturer's instructions as different fruits contain different amounts of pectin.

Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes.

For every two cups of fruit puree, add to the pot one scant cup of sugar and 1 tablespoon freshly squeezed lemon juice. Stir to combine, and taste. Very tart fruit (such as sour cherries or some plums) might need a little more sugar. Very sweet fruit (such as white peaches) might need a little more lemon juice.

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. The other potential ingredients – lemon and pectin – are found in many jam recipes.

Many classic preserve recipes call for equal amounts of fruit and sugar. However, I prefer a blend of 60 percent fruit and 40 percent sugar, by weight. A 60/40 blend includes enough sugar to preserve the fruit and aid in the jelling process, but allows the flavor of the fruit to come to the fore.

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's the ratio of sugar to fruit in marmalade? Because of the tartness of a Seville orange, the ratio of sugar to fruit in marmalade is 2:1. This recipe calls for 2kg of sugar and 1kg of oranges but you can scale it down or up using that ratio.