Jam and Sauce

Apricot Jam

• 2.5 lbs apricots, pits removed, pit weighs about 1/10.
• 2 lbs. of sugar,  (2 cups) 40~50% of fruit
• Mix the sugar and apricots ~20 min.
• Bring to boil
• Apricots have enough pectin and acidity, so these are not necessary.

Calculations for Apricot and Sugar

• 12 apricots (medium size) from garden with stones = 1.0 lbs
• 18 small (wild plum size) from April with stones = 1.0 lbs.
• 10 small apricots = 0.5 lbs (8/16 lbs)
• 10 pits = 1/16 lbs
• 10 pitted apricots  = 7/16 lbs
• pits were 1/8 of whole apricots.
• 50 apricots were 2.5 lbs.
• 1 lbs sugar = 1 cup.

Crabapple for pectin.

• Wash, remove bug-eaten sections.
• Place in a large pot, water to ~80% volume of the apples.
• Bring to boil, reduce to simmer, simmer for about an hour until apples are turn to mush.
• Filter through a sieve, no filter, or food mill, or nut bag.
• Use 1/4 volume of fruit and needs plenty of sugar.

Mango

• 4 mangoes
• 1 apple, core and chop (pectin), the peel supplies the pectin so dice well.
• 1 lime (pectin and acid)
• 1 cup of sugar
• Bring to boil, mash
• Did not set but was tasty and ready for mango lassi.

• 6 mangos, 2 apples(grany smith) , 1 lime, 1 cup of sugar
• dice the apples whole, add water to ~80%, bring to boil, simmer until soft, strain through colander
• peel and dice mangoes, macerate with sugar.
• bring to boil, simmer until mango falls apart,
• add pectin liquid, lime juice,  bring to boil, and simmer.

Peach Jam

• 3 lbs. or 7 medium peaches
• 1 package of pectin
• 2 Tbs lemon juice, or 1 lime
• 5 C of sugar
• 1/2 tsp cinnamon or allspice

1. Peal, pit, dice peaches.
2. Add pectin, sugar, acid, spice and macerate.
3. Slowly bring to boil.
4. Bring to a rolling boil to set point.

Set temperature= 104~105.5°C or 217~222°F

• 101°C worked as well. The boiling surface changes at this temperature, it appeared more bubly
• Altitude adjustment: 500 feet 1°F down, 4500 feet 11°F thus 209°F.
• 205°F for pear jam seemed to become very viscous
• 220°F for crabapple jelly was too hard, almost like rubber.  1 cup crabapple pectin + 1/4 C sugar.

Strawberries and rhubarb

• 1 package strawberries, 2~3 stalks rhubarb
• Remove stems from strawberries. Cut rhubarb into 1 inch. Add sugar to draw out liquid (~ 1 cup). Add salt.
• 2 packs strawberry, 6 stalks (at least 2 cups after chopping), 1 C sugar, 2 small jars of crab apple pectin. o/n maceration, rapid heat to boil, mid-high boiling.

Wild plum

• Freeze. Heating in oven works but releases more tannin than freezing.
• Mash trough colander to obtain pulp and juice
• Add sugar, pectin, (acid:  not usually). Skip pectin for sauce.
• Bring to boil
• Inspiration
• Plums from Patty and Dave’s
• 1 lbs. boiled with small amounts of water
• Mash with potato masher, strain through a mesh strainer
• 1.5 C Plum juice, 1 C Crabapple pectin, 1C sugar
• Boil until 104°C. It became viscous around 100°C.
• It set when it was still warm.
• Year two, started with grocery bag full of low hanging fruit 7/30.  Added water water and boiled through the cone coliander which yeiled 12C of juice (almost the the top of the shallow pot). Reduction, 12C juice, 8C sugar, 8C crabapple pectin. Too much liquid to boil in the big pot. Switched to simmering reduction in two parts. The first part set overnight at room temperature. Need to work on maceration or freeze thaw to reduce the amount of water added.
• 2025 July 24. 1800g of plums. 40 minute freezer. Crushed to sieved china-cap. Juice and pulp was 1800 – 783 =  apx. 1000g. 600g sugar, 100ml crabapple pectin. Boiled and moved into jars.  Did not set to hard jam, more like thick sauce. (1000g plum puree, 650g sugar, 25g pectin, 15g lemon juice, ratio comes from this link).

塩たれ

Ingredients：T3 酒　T3 ミリン　T1 砂糖　T2 醤油　２x５cm 昆布　Arbol chili 1 Lime juice. Method: Mix all ingredients, stand for 15 min to allow kelp to seep, boil to remove alchol. Notes: This sauce seem too sweet off the stove, but after 1/4 cabbage and 2 persian cucumbers for an hour the flavor settled nicely.

なし

Ingredients:

• 4 1/2 C of Asian pear, peeled, cored, diced
• 2 Tbs pectin
• 1/4 C = 4Tbs = 2 limes
• 7 1/2 C sugar
• Smallish 2 oz per pear.
• This was syrupy with solids.

Procedure:

1. Core, peel, and dice pears.
2. Add pectin, lime juice and sugar.
3. Bring to boil