Help me make jam & jelly

[FowlersFreeTime]

I have two projects which will, undoubtedly, call for different recipes: Star Fruit Jam and Pepper Jelly. The problem is, I've never made either Jam or Jelly before! I want to understand the process a bit better so I thought I would start a thread and start with the Star Fruit Jam as I currently have the fruit on my kitchen counter. I currently have: fruit, sugar, and a packet of this stuff:

If I start with the general idea of using 1 packet of pectin, I come up with this recipe:
2 cups prepared fruit
(do I need to add water?)
1 tbs lemon juice (is this necessary?)
3.5 cups of sugar
1/2 tsp butter
1 packet of pectin

Jam specialists, who can help me out? Is this a good starting point?

 

[karadekoolaid]

Help is on its way!
From 2004 until 2014, I had a company called "Masala Sabe Bien" which made chutneys, jams, pickles, jellies, marmalades, hot sauces - you name it, I bottled it.
Just looking quickly at the above, if that´s for a jam, I don´t think you need lemon juice or butter - the rest of the ingredients look about right, although it might be heavy on the sugar.
For a Pepper jelly, you´d obviously need some hot peppers!

 

[FowlersFreeTime]

Help is on its way!
From 2004 until 2014, I had a company called "Masala Sabe Bien" which made chutneys, jams, pickles, jellies, marmalades, hot sauces - you name it, I bottled it.
Just looking quickly at the above, if that´s for a jam, I don´t think you need lemon juice or butter - the rest of the ingredients look about right, although it might be heavy on the sugar.
For a Pepper jelly, you´d obviously need some hot peppers!

Thank you my friend!
Do you think I should do equal parts fruit to equal parts sugar?
Is water ever added in the process to make the fruit easier to mash?

 

[JAS_OH1]

Thank you my friend!
Do you think I should do equal parts fruit to equal parts sugar?
Is water ever added in the process to make the fruit easier to mash?

Isn't there already a bunch of water in fruit?

 

[Morning Glory]

You don't add water and I agree with karadekoolaid re the lemon juice. If you are adding pectin its not necessary. I've no idea what butter is doing in there! I've never come across it in either a jam or jelly. I agree that there seems to be too much sugar.

 

[FowlersFreeTime]

Isn't there already a bunch of water in fruit?

I guess you are right. This is all new to me. I never even thought of the difference between Jam and Jelly before yesterday lol

 

[FowlersFreeTime]

You don't add water and I agree with karadekoolaid re the lemon juice. If you are adding pectin its not necessary. I've no idea what butter is doing in there! I've never come across it in either a jam or jelly. I agree that there seems to be too much sugar.

Understood. Also thanks for moving the thread to the appropriate sub-forum!

 

[PabloLerntKochen]

Jelly is made from the fruit juice only, I believe. And the lemon juice may be needed if the pH-level of the fruit isn't to acidic enough. Good luck with the starfruit jam and your pepper jelly.

 

[FowlersFreeTime]

Jelly is made from the fruit juice only, I believe. And the lemon juice may be needed if the pH-level of the fruit isn't to acidic enough. Good luck with the starfruit jam and your pepper jelly.

Oh I see. I am going to try without the lemon juice for now and see how it turns out. I'll post pics later!

 

[JAS_OH1]

I guess you are right. This is all new to me. I never even thought of the difference between Jam and Jelly before yesterday lol

I've never made it either. My mom made jam years ago. She used strawberries. It didn't set up well, probably because of the water content. Looking forward to seeing your pics!

 

[PabloLerntKochen]

The only reason why some acidic source has to be added to some sorts of jarred food, is the botulinus bacteria. It creates one of the deadliest venoms known, the bacteria is already on all kinds of stuff (food, trees, grass) and it's procreating in vacuum, what's created by you in the jar.

 

[JAS_OH1]

Why Do You Have to Add Lemon Juice When Making Jam?

 

[FowlersFreeTime]

Why Do You Have to Add Lemon Juice When Making Jam?

I may not need the lemon juice for acidity. I found this citation online regarding Star Fruit (Carambola):
"The pH of the fruit increases with the advance in maturity. Ripe fruits were significantly less acidic (pH 3.44) than green mature (pH 2.40) and half-ripe (pH 2.71) fruits."
So, generally acidic.

 

[JAS_OH1]

I may not need the lemon juice for acidity. I found this citation online regarding Star Fruit (Carambola):
"The pH of the fruit increases with the advance in maturity. Ripe fruits were significantly less acidic (pH 3.44) than green mature (pH 2.40) and half-ripe (pH 2.71) fruits."
So, generally acidic.

You are going to inspire me to make jam at some point, aren't you?

 

[FowlersFreeTime]

You are going to inspire me to make jam at some point, aren't you?

Misery loves company