Course-grain granulated sugar is used in jam-making because it dissolves slowly and evenly compared to finer-grained sugars. Jam-making requires a relatively long cooking time, and the large crystals of granulated … See more

In general, you will use a sugar to fruit ratio of 1.5:1 when making jam. However, it depends on the type of fruit you’re using. If the fruit is sweet, it will be 2 parts fruit to 1 part sugar by weight. If the fruit is bitter or very high i… See more

If not enough sugar is used in jam, it will spoil without refrigeration. Sugar is not only there for sweetness, but it also acts as a preservative. Sugar inhibits microbial activity and will help preserve food for months (ev… See more

If working with honey or sugar alcohol (i.e., erythritol), either follow the above ratio or come up with your own. It doesn’t matter since you will have to store the jam in the fridge anyway. The same goes if you want to cut dow… See more