![]() Pectin - Acid Content of Fruit Group 1 - If not overripe, has enough natural pectin and acid for gel formation with only added sugar. Commercially frozen and canned juices may be low in natural pectins and make soft-textured jams and jellies. ![]() Because fully ripened fruit has less pectin, one-fourth of the fruit should be underripe when making jellies without added pectin. The following table lists the relative amount of pectin and acid for most fruits. Other fruits, such as strawberries and blueberries contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Apples, crabapples and gooseberries usually contain enough natural pectin to form a gel. Pectins are substances in fruits that form a gel if they are in the right combination with acid and sugar. Return to top Pectin and Thickeners for Jellies and Jams Too little sugar prevents gelling and may allow yeasts and molds to grow. Do not try to reduce the amount of sugar in traditional recipes. Use tested recipes for replacing sugar with honey and corn syrup. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Cane and beet sugar are the usual sources of sugar for jelly or jam. Sugar: Sugar serves as a preserving agent, contributes flavor, and aids in gelling.Also, less cooking is necessary when pectin is added. With commercially available pectin, various fruits, berries and other ingredients can be used to make a quality jam or jelly. Commercial pectins contain added acid to ensure jelling. ![]() Commercial pectin is extracted from apple cores or the white layer of citrus fruit.
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