1/3 Cup Jam in Grams
106.7 g — that is what 1/3 cup of jam weighs, spooned and levelled, per USDA. It sounds like a small detail, but in baking and in any recipe written in grams, it is the detail that decides whether the result matches the recipe writer's kitchen. Cups are convenient and grams are accurate, and this page bridges the two for jam with a full table, practical examples, and the method notes that make the number trustworthy. Treat every figure here as approximate and check it against a scale when the stakes are high.
Why this number is worth knowing
Jam shows up in recipes written both ways — cups in American cookbooks, grams in European ones — and translating between them is where most kitchen errors happen. Knowing that 1/3 cup of jam is about 106.7 g means you can follow either kind of recipe without converting on the fly, and you can scale a recipe up or down without the rounding errors that creep in when you convert cup by cup. It also means you can compare recipes: if two recipes for the same dish call for very different amounts of jam, the gram weights make the difference obvious in a way cups never do. Keep the table below bookmarked and the conversion becomes second nature.
Jam cups to grams conversion table
| Cups | Grams | Tablespoons (approx.) |
|---|---|---|
| 1/4 cup | 80 g | 5 g |
| 1/3 cup | 106.7 g | 6.7 g |
| 1/2 cup | 160 g | 10 g |
| 2/3 cup | 213.3 g | 13.3 g |
| 3/4 cup | 240 g | 15 g |
| 1 cup | 320 g | 20 g |
| 1 1/2 cups | 480 g | 30 g |
| 2 cups | 640 g | 40 g |
| 3 cups | 960 g | 60 g |
| 4 cups | 1280 g | 80 g |
The tablespoon column is a bonus for recipes that call for a spoonful or two: one tablespoon of jam weighs about 20 g. Remember that a cup is 16 tablespoons, so the numbers in the table are just the cup weight divided by 16, rounded sensibly. For small amounts a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one.
How the weight was measured
Spooned and levelled means the ingredient was measured the way USDA measures it: spooned into the measuring cup until heaped, then levelled with a straight edge. Never scoop the cup through the bag or jar, and never tap the cup down, because both pack the ingredient and add weight. The source for the 320 g per cup figure is USDA, and the confidence in the value is medium. USDA publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
Worked examples
A dressing made in a jar
A jar dressing built on 1/3 cup of jam needs 106.7 g. Put the ingredient in the jar first, add the rest, shake, and taste. Weighing the base ingredient means the ratio of the dressing is right before you season it, so the salt and acid you add are adjusting flavour, not fixing a broken ratio.
Doubling a casserole
Doubling a casserole that uses 1 cup of jam means 1/3 cup, or 106.7 g. Casseroles are forgiving, but the liquid-to-solid ratio still decides whether the result is saucy or dry. Weigh the doubled amount and the larger dish behaves like the original.
A breading station for fried chicken
A breading station for a family pack of chicken often uses 1/3 cup of jam, which is 106.7 g. Weigh it into a shallow dish and you know exactly how much coating you have; when it runs low, weigh out a fresh half-batch rather than topping up by eye. Even coating means even crunch.
Storing jam so the conversion stays true
Refrigerate after opening; use within 3 months. Storage matters because the weight of a cup changes when the ingredient changes. Keep jam in an airtight container in a cool, dry place, and the density stays close to the value on this page. Left open, jam picks up moisture or dries out, and the cup weight drifts. Buy in sensible quantities, label the container with the date, and replace it when it is past its best. A stale ingredient does not just weigh differently — it tastes different too, and no conversion table can fix that.
Frequently asked questions
How many grams is 1/3 cup of jam?
1/3 cup of jam weighs approximately 106.7 g, measured spooned and levelled. The figure comes from the USDA value of 320 g per cup. All weights on this page are approximate — verify with a kitchen scale when precision matters.
Can I halve or double this amount?
Yes. Half of 1/3 cup of jam is 53.3 g, and double is 213.3 g. Weighing makes scaling exact, whereas halving or doubling cups compounds measuring error. Scale the jam by weight and adjust leavening and seasoning by taste rather than by a straight multiple.
How should I store jam?
Refrigerate after opening; use within 3 months. Keeping it sealed and dry also keeps the cup weight close to the 320 g per cup value used on this page.
Why do different sources give different weights for jam?
Because a cup measures volume, not weight, and the weight of a volume depends on the measuring method. Spooned and levelled, scooped, sifted and packed cups of jam all weigh different amounts. This page follows the USDA method (spooned and levelled) consistently, so all the numbers here agree with each other — which matters more than matching any single outside source.
Can I use a cup instead of weighing jam?
Yes, but spoon and level rather than scooping: spoon jam into the cup until heaped, then sweep a knife across the top. Scooping packs the ingredient and can add 10 to 20 percent extra weight. For 1/3 cup, fill and level the cup twice. Weighing 106.7 g is more accurate and, once you are used to it, faster.
Jam in baking: more than a spread
A 1/3 cup of jam at 106.7 g is a common amount in baking, where it does jobs that fresh fruit cannot. Brushed over a warm tart, it sets into a glossy glaze that seals the fruit and keeps it from drying out. Stirred into a thumbprint cookie, it stays put in the centre instead of running, because the pectin and sugar hold it together at oven temperature. In a sponge cake, a layer of jam between the layers adds moisture and a sharp fruity note that balances the buttercream. Warm the jam gently before using it as a glaze — a few seconds in the microwave or a minute in a small pan — and push it through a sieve if you want a perfectly smooth finish. Seedless jam glazes more cleanly, while a chunky preserve gives a rustic look and more texture. Whatever the use, measure the jam by weight rather than by spoonfuls: it clings to the spoon and the cup, and a weighed 106.7 g is far more reliable than a heaped scoop.