Making Jam: Traditional Method vs Quick Method

 

	TRADITIONAL JAM-MAKING METHOD	QUICK JAM-MAKING METHOD
METHOD	FRUIT (may also include citrus peels and/or seeds, apples and/or peels). + WATER/JUICE + LEMON JUICE (if low-acid fruit) + SUGAR BOILED UNTIL SET THEN BOTTLED AND PROCESSED.	FRUIT + SMALL AMOUNT OF WATER (simmered until soft then mashed) + LEMON JUICE (if low-acid fruit) + PECTIN BRING TO BOIL, ADD SUGAR THEN ROLLING BOIL 1MIN. BOTTLE AND PROCESS.
Commercial pectin used	NO	YES
Yield per batch	Lower	Higher
Price per batch	Lower	Higher
Processed ingredients	Sugar	Powdered pectin, sugar and/or sugar alternative (ie stevia)
Low-sugar version?	NO (normal/full sugar jam only)	YES (can do normal, low sugar and no sugar versions)
Types of jam	Jam, marmalade	Jam, marmalade and jelly
Setting/gel issues	Could overcook and result in jam that is too firm or too soft (syrup).	As long as ingredients are carefully measured in preparation, you will have a perfect set every time.
Notes	- CON: May be lower in fruit nutrients due to longer cooking period.             – CON: Have to watch and check for set/gel stage         - PRO: Concentrated fruit flavour (higher fruit % per cup of jam)	- PRO: May be higher in fruit nutrients due to shorter cooking period.                          – PRO: Easy to use, no need to test for set/gel stage        - CON: Less of fruit concentrated flavour (lower fruit % per cup of jam)
Cooking period	45min-60mins+	<20mins (once fruit is prepped and sugar added, it’s only 1min rolling boil)
Ingredients	Either pre-measured at the beginning, or proportional to volume of fruit puree part-way through  ie marmalade: cook fruit down, measure puree into pan, adding ¾ cup sugar per 1 cup puree	Pre-measured at the beginning
Storage (in a cool dark dry place)	12months+ (keeps longer than quick method)	12months
Fruit used	Usually ¼ to 1/3 is under-ripe (they’re higher in natural pectin)	any (can use 100% ripe fruit)
Traditional Jam vs Quick Jam Methods        www.foodpreserving.org