![]() There are special pectins available to make jellied products with no added sugar or with less sugar than regular recipes. The additional sugar required when using commercial pectin may mask the natural fruit flavor. The powdered and liquid forms are not interchangeable in recipes.Ĭommercial pectins may be used with any fruit. Be sure to follow the manufacturer's directions when using commercial pectin. Low in natural acid or pectin might need addition of either acid or pectin.Ĭommercial pectins are made from apples or citrus fruit and are available in both powdered and liquid forms. If not overripe, has enough natural pectin and acid for gel formation with added sugar only. ![]() Refer to the chart below for pectin and acid content of common fruits: Group I Pectin from under-ripe or overripe fruit will not gel. The best type of pectin is found in just-ripe fruit. Some fruits have enough natural pectin to gel firmly others require added pectin. Pectin is the natural substance found in fruit that causes the fruit juice to gel. NOTE: Juicy berries may be crushed and the juice extracted without heating. If a fruit press is used to extract the juice, the juice should be restrained through a jelly bag.The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing. Pour everything into a damp jelly bag and suspend the bag to drain the juice.Do not overcook excess boiling will destroy the pectin, flavor, and color. Apples and other hard fruits may need 20 to 25 minutes, depending on the firmness of the fruit. Grapes and berries need 5 to 10 minutes or less to cook until soft.Crush soft fruits to start the flow of juice. For berries and grapes, use ¼ cup or less of water per pound of fruit to prevent scorching. For apples and other hard fruits, add up to 1 cup per pound of fruit. Place fruit into a flat-bottomed saucepan and add cold water.To extract juice for jelly, follow these directions: This will be needed to adjust recipes later. If adding sugar, note on each jar how much sugar it contains. If you preserve your own fruit or fruit juice, use slightly under-ripe fruit (usually ¼ slightly under-ripe and ¾ fully ripe is recommended.) Fruit is best if canned in its own juice. Because commercially canned or frozen products are made from fully ripe fruit (which are lower in pectin than under-ripe fruit) pectin must be added. Unsweetened, canned, or frozen fruit or fruit juice can also be used. Fruit or Juiceįor best color, flavor, and consistency, choose ripe fruit (shape is irrelevant). Butters are not gelled.įor successful jams, jellies, and other fruit products, a proper ratio of fruit, pectin, acid, and sugar is needed. Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency.Marmalades are soft fruit jellies containing small pieces of fruit or peel.They may also contain nuts, raisins, or coconut. Conserves are jam-like products that may be made from a mixture of fruits.Preserves are spreads containing small, whole fruit or uniform-size pieces in a clear, slightly gelled syrup.A good product is clear and firm enough to hold its shape when turned out of the container, yet quivers when moved. Jellies are usually made by cooking fruit juice with sugar.Jams tend to hold their shape but are generally less firm than jelly. ![]() Jams are thick, sweet spreads made by cooking crushed or chopped fruits with sugar.Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation. Most are cooked and preserved with sugar. Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products.
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