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When making jam or jelly, it's important to know the pectin content of the fruit you're using, as this impacts the setting of the jam or jelly. This article provides a list of common fruits and whether their pectin levels are high, medium, or low. If your chosen fruit is not listed, it also provides a method to measure pectin levels. All you need to get started is a small jar and some denatured alcohol or methylated spirits.
Steps
Community Q&A
- QuestionI have deproteinized strawberry puree, how much pectin powder do I add to make jelly?
Community AnswerFor making jam or jelly, 1 tablespoon is enough in 500 ml of strawberry puree. - QuestionHow can I get my mixture to the 220ºF temperature on an electric stove?
Community AnswerIs the stove on high? Perhaps the batch and the cook pot is too large. Also check your altitude. Water boils at less than 212ºF at high altitude. Measure the temperature of boiling water with your candy jam thermometer and add 8 degrees and cook the jam to this temperature.
Tips
- Add 1/2 teaspoon citric acid or tartaric acid for each kilogram of uncooked fruit if you don't have lemon juice.Thanks
- High pectin fruit needs about 1 to 2 cups of water per kilogram of uncooked fruit, and 2 to 3 cups of sugar per 2 cups of cooked fruit pulp.Thanks
- Low pectin fruit requires a quarter cup of water per kilogram of fruit for apricots, guavas, figs, and peaches. Add the juice of 2 large or 3 medium lemons (or one large lemon for guavas and blackberries, and 4 lemons for melon).Thanks
Things You'll Need
- Fruit
- Saucepan
- Water
- Small jar
- Denatured alcohol or methylated spirits
References
- Julia Geljon, Ten Green Bottles. pp. 16-17, Growing Today, (February 2002) – research source
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