Cooking sugar for jam

Cuisson du sucre pour confiture

Cooking sugar for jam

Cooking sugar for jam
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Jam is a delicacy that can be enjoyed on toast, in yogurts or even as a topping on cakes. To obtain a successful jam, cooking the sugar is the most important step. In this article, we will explore the different techniques of cooking sugar for jam, the appropriate temperature to obtain the freezing point, the amount of sugar to use, cooking basins and much more.

The different sugar cooking techniques

The different sugar cooking techniques

There are different techniques for cooking sugar for jams:

  1. Dry cooking: The sugar is melted and cooked without adding water. This technique is more difficult to master because the sugar tends to burn more easily. It is used for water-rich fruits such as strawberries, raspberries or blackberries.
  2. Cooking in water: Sugar is melted with water and cooked until the water evaporates. This method is easier to master but takes more time. It is used for fruits containing little water such as apricots, peaches, pears or apples.
  3. Cooking in syrup: The sugar is melted into a syrup made from water or fruit juice. This method is ideal for more delicate fruits such as strawberries, cherries and soft fruits. The syrup ensures slower and more even cooking.

The sugar cooking temperature is a key element in obtaining a successful jam. The temperature is measured with a jam thermometer and it must reach 104°C to obtain the freezing point. Once this temperature is reached, the jam solidifies and becomes thicker. If the temperature does not exceed 102°C, the jam will remain liquid and will not take on the desired consistency.

Jam is one of the foods most appreciated by gourmands. To prepare a quality jam, it is important to know the different sugar cooking techniques. The cooked sugar method is one of the most widely used. This consists of cooking the sugar with water to obtain a thick syrup which will serve as the basis for the jam. This technique is both simple and effective, as it preserves the texture and flavor of the fruit. To make jam using the cooked sugar method, simply follow the steps in the recipe offered by the website.

First of all, it is important to carefully select the fruits that you are going to use for your jam. Choose ripe, seasonal fruit. To prepare the boiled sugar, mix the sugar with the water in a saucepan and cook over medium heat. Stir regularly to prevent the sugar from burning. When the syrup becomes thick and bubbles form on the surface, you can add the fruit previously cut into pieces.

The secret to making a good jam is to respect the cooking times. For this, it is best to use a thermometer to check the temperature of the syrup. The ideal temperature for jam is 104°C. Once this temperature has been reached, remove the pan from the heat and leave to cool for 15 minutes before pouring the jam into previously sterilized jars. Close the jars and turn them upside down to cool.

By following these steps, you will get a tasty and creamy jam. Do not hesitate to vary the fruits to create original and delicious recipes. The cooked sugar method is a simple and effective technique that will allow you to make homemade jams of excellent quality. So, to your pans!

The amount of sugar to use

The quantity of sugar to use depends on the type of fruit used. In general, it is recommended to use 700g of sugar for 1kg of fruit. For acid fruits such as lemons or oranges, add a little more sugar to compensate for their acidity. For very sweet fruits such as figs, it is possible to reduce the amount of sugar.

Cooking basins

The choice of basin cooking is also important to obtain a successful jam. Copper or stainless steel basins are the most suitable because these materials allow the sugar to cook evenly. It is also important to choose a basin of the right size for the quantity of fruit used. If the basin is too small, the sugar may overflow during cooking.

The stages of cooking sugar for jam

Here are the steps to follow to successfully cook sugar for jam:

  1. Wash the fruits and cut them into pieces.
  2. Put them in the cooking basin with the sugar and lemon juice (if necessary).
  3. Bring to the boil and cook until the temperature reaches 104°C.
  4. Check the jelly point by placing a drop of jam on a cold plate. If it freezes immediately, the jam is ready.
  5. Remove the basin from the heat and let stand for a few minutes.
  6. Fill the sterilized jars with the jam and close them immediately.
  7. Turn the jars upside down and let them cool for a few hours before putting them away.

Here are some mistakes to avoid for successful cooking sugar for jam:

  • Not monitoring the temperature: It is important to monitor the temperature so as not to miss the freezing point.
  • Adding too much water: This lengthens the cooking time and dilutes the jam.
  • Not sterilizing the jars: This can cause bacteria to grow in the jam.
  • Use overripe fruits: They contain less pectin, the element that makes jam set.

The preparation of jam is a culinary art that requires great expertise and a good knowledge of the fundamentals of cooking sugar. Indeed, the success of a good jam depends largely on the ability to master the process of cooking sugar. This is why it is important to follow a precise and rigorous cooking method. If you are a homemade jam lover, it is essential to know the different stages of cooking sugar to make your recipe a success. You can find advice on this subject on the site

First, it is important to mix the sugar and fruit in a stainless steel or copper pan. You then need to add a little water and bring the mixture to a boil while stirring constantly. When the mixture begins to boil, you can reduce the temperature and simmer for a few minutes. It is important to carefully monitor the cooking process, as too high a temperature can burn the sugar and make the jam bitter.

Next, it is important to test the doneness of the sugar using a sugar thermometer or a wooden spoon. You can check the temperature every 5 minutes until the temperature reaches about 104°C. At this temperature, the sugar turns into syrup and begins to thicken. At 106°C, the syrup begins to take on a thicker consistency and becomes a bit sticky. At 107°C, the jam is ready and can be canned.

Ultimately, the cooking of the sugar is a crucial aspect for the success of a delicious homemade jam. By following these simple steps and equipping yourself with the right tools, you can quickly acquire the expertise needed to make perfect jams. We you can find kitchen utensils that will make the job easier.


By following these few tips, you will be able to succeed in the cooking sugar for jam for sure. Feel free to experiment with different combinations of fruit and sugar to find the recipe that works best for you. Enjoy and share your creations with your loved ones!



How do you know if the jam is cooked?

The jelly point should be checked by placing a drop of jam on a cold plate. If it freezes immediately, the jam is ready.

How long can jam be stored?

The jam can be kept for several months at room temperature if it is sterilized and tightly closed. It is also possible to store it in the refrigerator.

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