Pectin Recipe

  Jellies and Jams

Pectin is natural, gumlike substance in fruit which causes jellies and jams to jell. If fruit with a very low pectin content is used, it is advisable to add one of the following to insure a proper jell: commercially prepared pectin; the acid juice of gooseberries, apples or red currants; or tartaric or citric acid, either in the form of powder dissolved in a little water, or as lemon juice.
Apples, blackberries, cranberries, red currants, gooseberries, grapefruit, lemons, oranges and plums are rich in pectin, while apricots, cherries,grapes, raspberries, peaches, pineapples, strawberries and all over ripe fruits tend to have a low pectin content.

To test for pectin: Mix 1 tablespoon cooked unsweetened juice from the fruit with 1 tablespoon grain alcohol. Juice rich in pectin will form a large clot; juice moderately rich in pectin will form a few small clots; juice low in pectin will form a small flaky sediment


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