Our general guideline for adding alcohol to a Pomona’s Pectin recipe for jam or jelly (or fruit sauce or syrup) is to add 1/4 cup alcohol per 4 cups mashed fruit or juice AND to reduce the amount of mashed fruit or juice by 1/4 cup.
For example, if you are making Peach Jam with 4 cups of mashed peach and you want to add some alcohol, that translates to 1/4 cup alcohol and 3 3/4 cups mashed peach. This amount of alcohol should give you the flavor without affecting the consistency or the canning safety of the recipe.
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Posted in: 5. Questions About Ingredients: Fruit, Acid, Alcohol, Sweeteners, and Making Jam with No Sweetener