Sugar: Sugar serves as a preserving agent, contributes flavor and aids in gelling. Commercial pectin products contain acids that help to ensure gelling. For fruits low in acid, add lemon juice or other acid ingredients as directed. If there is too little acid, the gel will never set if there is too much acid, the gel will lose liquid (weep).
Follow the manufacturer’s directions for using commercial pectin and do not interchange liquid and powdered pectins.Īcid: The proper level of acid is critical to gel formation. The use of commercial pectin simplifies the process, but jelly made without added pectin contains less sugar and tastes fruitier. Because fully ripened fruit has less pectin, one-fourth of the fruit used in making jellies without added pectin should be under-ripe. All fruits contain some pectin, but some must be combined with fruits high in pectin or with commercial pectin products to obtain gels. Pectin: Pectin is a substance in fruits that forms a gel if it is in the right combination with acid and sugar. Preserve the fruit in its own juice and note how much sugar is added to allow for that in the jelly recipe. If you preserve your own fruit, use ¼ slightly under-ripe and ¾ fully ripe fruit. Commercially canned or frozen fruit preserved in its own juice may be used to make jellied products, but pectin must be added. Good-quality, flavorful fruits make the best jellied products. It also supplies the water to dissolve the rest of the necessary ingredients and furnishes some or all of the pectin and acid. Adair Hoover, Clemson HGIC Common Ingredientsįor proper texture, jellied fruit products require the correct combination of fruit, pectin, acid and sugar.įruit: Fruit gives each spread its unique flavor and color.
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