• 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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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth