/jams/ - preserves and pickles

[Anonymous No.14124738]

Bros, I'm making strawberry jam for the first time. What's a good ratio of sugar to berry? How much pectin will I need? Also thread for discussing all things preserved

[Anonymous No.14124750]

>>14124738
Isnt there enough sugar already in the strawberries? Why must americans overdose on sugar all the time?

[Anonymous No.14124754]

>>14124738
>What's a good ratio of sugar to berry?
1:1. For each pound/kilo of sugar, you need an equal amount of berries.
>How much pectin will I need?
Zero. At best, add a bit of vodka to preserve it.

Make sure to keep stirring and to not let anything burn or caramelize.

[Anonymous No.14124755]

>>14124750
>what even is a preserve

[Anonymous No.14124756]

>>14124738
For every kg of berries, I use half a kg of sugar. Some lemon juice. No pectin. Doesn't need it.

[Anonymous No.14124762]

>>14124750
Jam's international, dude. It's made everywhere. It's also how you make marmelade. Really, the reason for jam existing is as a preservative, since it lasts for basically forever which is a huge deal during winter. If you can't get fresh fruits, but you want a bit of the fruit flavor, you need to preserve it.

[Anonymous No.14124769]

>>14124755
Only thing americans preserve is obesity rates

[Anonymous No.14124770]

>>14124738
STAWBEWY JAM

[Anonymous No.14124790]

>>14124756
Alright, thanks. Will save my pectin for something that needs it. I was thinking about pear or cali grape