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How much sugar for 30 kg of plums for plum butter

Plums are sweet and rich in pectin so less sugar is needed. Enter your Brix and ratio to get the sugar mass and container count.

Parameters

Result

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

Calculation example

Mass of fruit or puree
30 kg
Fruit Brix
14 °Bx
Sugar per 1 kg of fruit
0,40 kg
Target Brix of the finished product
60 °Bx
Container
0.5 l jar
Sugar required
12,00 kg
Brix of the mix before cooking
38,6 °Bx
Mass of the finished product
27,00 kg
Water to boil off
15,00 kg
Jars obtained (approx.)
41 pcs

Frequently asked questions

Can the sugar be reduced?
Yes, but the finished product becomes less stable: pasteurise it or keep it cold.

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.