Sugar from sugar-to-fruit ratio

Extraits de code

curl "https://api.oanor.com/jam-api/v1/sugar" \
  -H "x-oanor-key: oanor_test_..."

await fetch("https://api.oanor.com/jam-api/v1/sugar", {
  headers: { "x-oanor-key": "oanor_test_..." }
});

$ch = curl_init("https://api.oanor.com/jam-api/v1/sugar");
curl_setopt($ch, CURLOPT_HTTPHEADER, ["x-oanor-key: oanor_test_..."]);
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
$out = curl_exec($ch);

import requests
requests.get(
    "https://api.oanor.com/jam-api/v1/sugar",
    headers={"x-oanor-key": "oanor_test_..."}
)

Exemple de réponse

Une réponse réelle de ce endpoint, capturée lors du dernier contrôle de santé.

{
    "data": {
        "note": "Jam sugar is set by the sugar-to-fruit ratio: a traditional full-sugar jam is 1:1 (equal sugar and fruit), so 1 kg of fruit takes 1 kg of sugar for a 2 kg batch at 50 % sugar. Lower ratios (0.6–0.75) make a softer, fresher, less-sweet preserve but need added pectin and shorter keeping; the sugar is what preserves and helps the set, so dropping it changes both shelf life and gel.",
        "inputs": {
            "sugar_ratio": 1,
            "fruit_weight_g": 1000
        },
        "sugar_g": 1000,
        "sugar_pct": 50,
        "total_batch_g": 2000
    },
    "meta": {
        "timestamp": "2026-06-07T08:17:51.931Z",
        "request_id": "532ebaa7-2c00-4e8e-8f47-5d430e285bc5"
    },
    "status": "ok",
    "message": "Sugar",
    "success": true
}