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Generic Jam recipe

The Ministry of Agriculture, Irrigation and Livestock, Government of Afghanistan and Food and Agriculture Organization of the United Nations published a manual "Home-based Fruit and Vegetable Processing in Afghanistan" in 2008.

The following calculators are for the generic jam recipes given in Book Two, "Practical Guidance and Recipes for Fruit and Vegetable Processing".

Ingredients 50:50 Fruit:Sugar

The calculator above can scale the recipe, just complete one of the yellow fields and hit ENTER or SPACE, and the rest will be calculated.

Ingredients 45:55 Fruit:Sugar

The calculator above can scale the recipe, just complete one of the yellow fields and hit ENTER or SPACE, and the rest will be calculated.

Ingredients 40:60 Fruit:Sugar

The calculator above can scale the recipe, just complete one of the yellow fields and hit ENTER or SPACE, and the rest will be calculated.

The recipes are from an FAO publication.

* Note that the recipes above add citric acid, but some fruit (eg limes) may need pH increased and use of Sodium Bicarbonate at say 1g/kg of fruit to achieve pH in the range 3.2-3.3.

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30 July 2016 01:21 Last modified .

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