Basic Jam Recipe

This formulation is our standard jam recipe, and is based on a batch size of 1 kg. The recipe and method varies from a traditional jam, as this process is much quicker and retains much of the fresh fruit flavour and texture.

This recipe can be adapted for various fruits, such as mixed berry or forest berry.

We suggest you prepare the pectin solution and citric acid solution beforehand. Accurate scales or some other method of accurately measuring the ingredients are essential to ensure consistency.

Recipe

Ingredient

Weight

Pectin Jam (Apple, Multipurpose) 5 % solution, Code ISPCAF4.5

80 g

Fruit

400 g

Sugar

600 g

Citric Acid Solution 50 %, Code ISCAAF

2 – 10 ml

Gross weight

Approx 1080 g

Evaporation

80 g

Net Weight

1000 g

Final Solids

65 % Minimum

Final pH

3.1 – 3.3

Method

  1. Make up a 5% solution of Pectin Jam (Apple, Multipurpose) by adding a ratio of 4 grams Pectin to 76 g very hot water. However we recommend that a minimum 300 g (15 g pectin plus 285g hot water) be made to ensure adequate mixing. Mix the pectin solution thoroughly with a high speed mixer to remove all lumps.
  2. Make up the citric acid solution by combining equal weights of citric acid and water (e.g. 50 g of each) then dissolving by heating to the boil. (Microwaving works well). Allow to cool before adding to the mix.
  3. Add 400 g fruit to the pot and begin heating. Add the desired amount of pectin solution (typically 80 g) and simmer for a few minutes.
  4. While continuing to heat, slowly add 600 g of sugar, ensuring that the sugar is added slow enough to avoid the temperature dropping too quickly. Heat until the mixture just starts to boil.
  5. Turn off heat. Check the soluble solids with a refractometer (minimum 65% solids required by law). If the solids are too low, continue heating or add extra sugar.
  6. Add 2 – 10 ml of 50% citric acid solution to adjust the pH to 3.0 – 3.3, while maintaining temperature above 80º C. If you don’t have the ability to measure pH, taste the product and add acid until it becomes slightly tart to taste.
  7. To test the pectin set we suggest that you place a small amount of jam on a cold object (e.g. in the sink) and allow it to sit for 3 – 5 minutes. The jam should start to show signs of setting and should develop a slight skin that adheres to a finger when touched. If no sign of gelling is found, check to ensure pectin has been added, the solids are at least 65% and the pH is low enough.
  8. Fill at 70 - 80ºC and burp the jars to create a vacuum (Screw the lid on, invert, open lid slightly to expel air, and reseal). This helps to prevent any mould growth.

Note:

  • The jam should not be transported for at least 24 hours, to allow pectin to set.
  • The level of pectin can be adjusted to give a softer or firmer set as required.