Calculadora de Proporção de Açúcar para Geleia — Formula

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.

    Exemplo Resolvido

    1 kg of strawberries with a 3:4 sugar ratio, no added pectin.

    1. Sugar = 1000 x 0.75 = 750 g (about 3.75 cups)
    2. Lemon juice = 1000 x 0.015 = 15 mL (1 tablespoon)
    3. Total raw mix = 1000 + 750 = 1750 g
    4. Yield = 1750 x 0.6 = 1050 mL
    5. Jars = ceil(1050 / 240) = 5 half-pint jars