Recipes
Jam and Jelly Recipes for SSP Mix
Fruit For Jam In Ounces Lemon Juice Total Weight In Ounces SSP Amount Sugar In Ounzes Fruit Brix Fruit pH Average Starting Brix
               

Apricot - 64
 
1/3 cup 140 or Approx. 15 cups 1/2 cup or 2.8 oz 71.95 14.3 3.7 59

 

Blackberry - 63
 

 0 140 1/2 cup 75.6 10 3.6 59

 

Blueberry - 67.6

 

 0 140 1/2 cup 71 14.5 3.4 59

 

Black Raspberry - 62.2

 

1/3 cup 140 1/2 cup 74 11 3.7 59

 

Boysenberry - 63

 

140 1/2 cup 75.6 10 3.1 59

 

Red Raspberry - 63

 

0 140 1/2 cup 75.6 10 3.1 59

 

Dewberry - 63

 

0 140 1/2 cup 75.6 10 3.1 59

 

Loganberry - 63

 

0 140 1/2 cup 75.6 10 3.1 59

 

Youngberry - 63

 

0 140 1/2 cup 75.6 10 3.1 59

 

Cherry Sweet - 63

 

1/3 cup 140 1/2 cup 67.2 20 4 59

 

Cherry Sour - 67.6

 

0 140 1/2 cup 71 14 3.3 58

 

Gooseberries - 64

 

0 140 1/2 cup 74.6 8.3 2.95 58

 

Grape Concord - 68.6

 

0 140 1/2 cup 70 16 2.9 58

 

Mango - 63.2

 

1/3 cup 140 1/2 cup 73 13 3.75 59

 

Papaya - 59

 

3/4 cup 140 1/2 cup 74.8 10.2 5.6 59

 

Peach - 62.7

 

1/4 cup 140 1/2 cup 73.9 12 3.65 59

 

Pear Bartlett - 63.6

 

1/2 cup 140 1/2 cup 71 15.4 4 59

 

Pineapple - 67

 

0 140 1/2 cup 71.6 14.3 3.6 59

 

Plum Red - 64

 

1/3 cup 140 1/2 cup 71.95 14.3 3.9 59

 

Strawberry - 62

 

0 140 1/2 cup 76.6 8 3.45 59

 

Elderberry - 62.2

 

1/3 cup 140 1/2 cup 74 11 3.75 59

 

Pomegranate Jelly - 68.6

 

0 140 2/3 cup or 4 oz. 70 16 3.2 58