Contact

Write to [email protected]. One address, read by the person who keeps the notebook.

What we answer

• A set that did not happen. Tell us the fruit, the sugar weight, the pH you measured if you measured one, and the temperature you took the pan to. With those four things we can usually name the cause in one reply.
• A pH that will not come down. Some fruits resist acidification more than the tables suggest. Say what acid you used and how much, and we will tell you what the record for that fruit assumes.
• A jar that will not seal. Whether the lid popped, whether you used a water bath or the invert-hold method, and how long the jars have been sitting.
• A correction. If a number on this site is wrong, or a step is ambiguous, say which page and what you measured. Corrections that come with a reading get applied first.
• A fruit we have not covered. Suggestions are welcome. Whether it gets written depends on whether there is something real to say about its pectin, its acid and its set point.

What we cannot answer

We cannot tell you whether a specific jar in your cupboard is safe to eat. Spoilage is a sensory and microbiological question, and neither a photograph nor a description travels well enough for that call. If a jar is mouldy, smells fermented, has a bulging lid or a broken seal, throw it out — no measurement on this site overrides that. We also do not give altitude corrections or pressure-canning advice; those depend on equipment and location we cannot see.

How long it takes

Usually within a few days. This is a small operation and there is no support queue behind it.

Editorial independence

There is no sponsored content on Tropic Jar, no affiliate links, and no product placement. No brand has paid for a recipe to appear, and none has been given the chance to review one. If that ever changes, it will be stated on the page it affects, in the same size type as the page’s own text.

Privacy

What happens to your email and to the data this site collects is set out in the privacy policy.