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using crab apple juice or quince juice in jam
Fri 1-Jul-11
9:38 am
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margaret
Wales, UK
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I've got lots of crab apple juice and also quince juice in the freezer and want to use one or other instead of apple pulp in recipes like Blackberry and Apple Jam, Plum and Apple Jam, and also to reduce the amount of raspberries, strawberries, blackcurrants or gooseberries in their jams.  My questions are - how much juice do I use per pound (or kilo) of fruit and how do I know how much sugar to use?  I'd love to learn from the experience of others rather than possibly waste valuable fruit by experimenting!

Fri 1-Jul-11
1:29 pm
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Toffeeapple
North Bucks

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wave Hello Margaret, welcome to the forum.  We have quite a few very experienced jam makers here and I'm confident that they will be able to help you; you'll just need to wait until they have logged on and read your query.

I'll try that again!

Fri 1-Jul-11
7:48 pm
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shelley
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Hi there

 

not quite sure if I can help; the books I have suggest only using apple pectin mix

 

1.8kg cooking/crab apples; chop roughly into a pan; cover with water;simmer until mushy; strain through a sieve; put into a pan overnight; next day reboil to reduce by half, or more

 

use 285ml with 1.8kg fruit

Fri 1-Jul-11
7:56 pm
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JoannaS
Latvia

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Didn't it used to be 1pt of fruit/juice to 1lb sugar and today it would be more like 3/4lb sugar instead?

Sat 2-Jul-11
9:16 pm
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Terrier
York

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The recipes I use would be looking at around 500g sugar for every 500ml juice, I think that works out at 1lb sugar for every 17oz juice. Depending on the age and quality of the juice, you could go for more as both have high pectin contents

Tue 2-Aug-11
8:49 am
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margaret
Wales, UK
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Many thanks, everyone.  Shelley " the reduction fact and then the quantity to use was exactly what I was hoping for.  I'm really grateful.', '  It's quite a small amount so I guess I would ignore that when looking at the weight of sugar in a jam recipe.  Could I also then leave out lemons/commercial pectin mentioned in recipes?

Tue 2-Aug-11
6:07 pm
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Toffeeapple
North Bucks

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Margaret, I edited your post to  get rid of all the links to CSH.  Are you copying and pasting when you use the emoticons?  It isn't necessary, simply click on one and it will appear, as if by magic.  magic

I'll try that again!

Tue 2-Aug-11
7:23 pm
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shelley
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re leaving out the lemons/commercial pectin; Id say yes!

 

Glad I could be of help; or rather that my extensive cookery book collection could help!smilesmile

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