Fruits have various gelatinization capacities and low gelling fruits therefore require a larger measure of thickeners.
Fruits’ inherent gelatinization capacity
good gelatinization capacity
Quinces, apricots, oranges, blackberries, currants, plums, sour cherries, blueberries, cranberries, raspberries
- reduced sugar jams (< 500 g sugar): 30 – 45 g Gelimo/kg of fruit
- normal sugar jams (500 – 900 g sugar): 20 – 35 g Gelimo/kg of fruit
low gelatinization capacity
Strawberries, rose hips, pears, sweet cherries, grapes, elderberries
- reduced sugar jams (< 500 g sugar): 40 – 50 g Gelimo/kg of fruit
- normal sugar jams (500 – 900 g sugar): 35 – 45 g Gelimo/kg of fruit
- less suitable: rhubarb (possible mix with other fruits that have good gelatinization capacity), cassis
cooking tips
Bring 1 kg of fruit to a boil with a little water (40 ml) until the fruits are fully cooked. Slowly stir in 30 to 50 g (based on
the gelatinization capacity of the fruit) of thickener at the end of the cooking process. Stir well and cook for 1 minute.
Start adding 900 g of sugar slowly in small amounts after this last step. Bring to a boil for 1 to 2 minutes and put the jam into containers up to top edge while it is still hot; seal and turn the containers on their head. Store the jams in cool places after opening.
