Question from Laurie Porter
I am a small processor of over 75 varieties jams and jellies that I sell at my local farmer’s markets, and I’d like to know what the ratio of making apple cider syrup is. I’d also like more information on how these natural sweeteners behave in the making of jams and jellies. Right now, I use pure cane sugar, but I’d like to start producing my product without corn syrup additives or concentrated fruit juices I only make my product with fruit, sugar, and pektin.
We also make maple syrup with a 40 gallon to 1 gallon ratio. Is cider syrup similar?
Thanks,
laurie
Debra’s Answer
I don’t know exactly the ratio of cooking down apple cider syrup. I’ve made it and I just cook it until it “looks right.” But if you are familiar with making maple syrup, maybe you could standardize this and let us know. It is like making maple syrup in that you just cook it down to the right consistency.
I don’t know how it works in making jams and jellies. I’ve never made jam or jelly. A reader wrote to me about using something called Universal Pectin and their website says you can make jam with any sweetener using their pectin. So I would assume you could use apple syrup.
Please write again and let us know what you come up with.
