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Under this general heading two different types of jam are included: 1) the kind where the fruit is cooked together directly with the sugar, and 2) the kind made only from the juice of a fruit and where, because of the large amount of pectin in the fruit, the juice in combination with the sugar produces a jelly-like jam.
The amount of sugar used in the making of jam is governed by the nature of the fruit and whether the fruit is more or less sweet. Nevertheless, for all acid fruits and acid fruit juices the amount of sugar required is approximately equal to that of the fruit.