Jam & Preserve API
Jam and preserve maths as an API, computed locally and deterministically — the sugar, setting-point and yield numbers a jam maker, preserver or recipe app works a batch to. The sugar endpoint sets the sugar from the sugar-to-fruit ratio: a traditional full-sugar jam is 1:1, so 1 kg of fruit takes 1 kg of sugar for a 2 kg batch at 50 % sugar, while lower ratios (0.6–0.75) make a softer, fresher, less-sweet preserve that needs added pectin and keeps less well — the sugar both preserves and helps the gel. The setting-point endpoint gives the gel temperature adjusted for altitude: jam sets at about 4.5 °C (8 °F) above the temperature water boils at — 104.5 °C at sea level — but because water boils lower as you climb (roughly 1 °C per 285 m), the target falls to near 99 °C at 1500 m, so cooking to the sea-level figure up a mountain over-boils the batch. The yield endpoint boils the batch down to a target soluble-solids (Brix): jam keeps at about 65 % Brix, the finished weight = the solids (sugar plus the fruit's own ~10 % dry matter) ÷ the target Brix, and the rest evaporates as water — 1 kg sugar and 1 kg fruit boils down to about 1690 g of jam, losing roughly 310 g of water. Everything is computed locally and deterministically, so it is instant and private. Ideal for preserving and recipe tools, homestead and kitchen apps, and food-production calculators. Pure local computation — no key, no third-party service, instant. Gel chemistry, not canning safety. 3 compute endpoints. For processing-time altitude adjustment use a canning API.
api.oanor.com/jam-api
