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