Calculadora de Proporción de Azúcar para Conservas — Fórmula
## How to Calculate Sugar for Jam
### Formula
**Sugar = Fruit Weight x Ratio**
### Ratios
- **1:1** (traditional): Equal parts sugar and fruit by weight. Produces the best set and longest shelf life.
- **3:4**: Three parts sugar to four parts fruit. Good balance of flavor and preservation.
- **1:2** (low sugar): Half the sugar. Requires added pectin (low-sugar type) and refrigerator storage or proper canning.
### Gel Point
Jam sets when the sugar concentration reaches about 65% and the temperature hits 220°F (at sea level). Lemon juice (acid) is critical for gel formation, especially with low-pectin fruits.
### Yield
Jam reduces by about 40% from the raw weight of fruit plus sugar due to evaporation during cooking.
### Formula
**Sugar = Fruit Weight x Ratio**
### Ratios
- **1:1** (traditional): Equal parts sugar and fruit by weight. Produces the best set and longest shelf life.
- **3:4**: Three parts sugar to four parts fruit. Good balance of flavor and preservation.
- **1:2** (low sugar): Half the sugar. Requires added pectin (low-sugar type) and refrigerator storage or proper canning.
### Gel Point
Jam sets when the sugar concentration reaches about 65% and the temperature hits 220°F (at sea level). Lemon juice (acid) is critical for gel formation, especially with low-pectin fruits.
### Yield
Jam reduces by about 40% from the raw weight of fruit plus sugar due to evaporation during cooking.
Ejemplo Resuelto
1 kg of strawberries with a 3:4 sugar ratio, no added pectin.
- Sugar = 1000 x 0.75 = 750 g (about 3.75 cups)
- Lemon juice = 1000 x 0.015 = 15 mL (1 tablespoon)
- Total raw mix = 1000 + 750 = 1750 g
- Yield = 1750 x 0.6 = 1050 mL
- Jars = ceil(1050 / 240) = 5 half-pint jars