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Sugar and yield of apricot preserves

Apricots are sweet, so less sugar is needed than for sour berries. The calculator helps find the balance between sweetness, consistency and yield.

Parameters

Result

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

Calculation example

Mass of fruit or puree
15 kg
Fruit Brix
12 °Bx
Sugar per 1 kg of fruit
0,60 kg
Target Brix of the finished product
65 °Bx
Container
0.25 l jar
Sugar required
9,00 kg
Brix of the mix before cooking
45,0 °Bx
Mass of the finished product
16,62 kg
Water to boil off
7,38 kg
Jars obtained (approx.)
50 pcs

Frequently asked questions

Can sugar in jam be reduced?
Yes, but then the jam is better pasteurized and stored cold: sugar is a preservative.

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.