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Sugar for apple jam

Apple puree contains 11–13 °Bx. For long-storage jam the target Brix is usually 62–65 °Bx. Enter the amount of puree and the sugar share — you get the yield in jars.

Parameters

Result

Approximate calculation using a simplified model: for designing equipment and process modes, consult a technologist.

Calculation example

Mass of fruit or puree
20 kg
Fruit Brix
12 °Bx
Sugar per 1 kg of fruit
0,70 kg
Target Brix of the finished product
63 °Bx
Container
0.35 l jar
Sugar required
14,00 kg
Brix of the mix before cooking
48,2 °Bx
Mass of the finished product
26,03 kg
Water to boil off
7,97 kg
Jars obtained (approx.)
57 pcs

Frequently asked questions

To what Brix is jam cooked?
Mostly to 62–68 °Bx; a lower Brix requires pasteurization and spoils faster.

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.