How much sugar per kilogram of fruit for jam and preserves, how much water to boil off and how many jars you get.
Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.
Helps choose the amount of sugar for jam, preserves and confiture: shows the Brix of the mix before cooking, the mass of the finished product, the amount of water to boil off and how many jars you get.
The calculation is based on the dry matter balance. The actual consistency also depends on pectin and acidity, so final readiness is checked with a refractometer.
The calculations are approximate: they help to assess the process and compare options, but do not replace a process design and trials on a specific raw material. This section is for reference only and contains no commercial offers.