Fruit pectin is a natural substance found in fruit. Fully ripe fruit contains less pectin than under ripe fruit. Grapes, tart apples, sour blackberries, currants, raspberries, cranberries and sour plums are all high in pectin. Apricots, peaches, pineapples, strawberries and rhubarb are low in pectin. Pectin that is commercially processed is available in powder and liquid forms and used to help make jelly and jam gel.
Instructions
1. Combine 1/3 cup fruit or its juice with 1/4 cup sugar in a small saucepan. This is to test to see if there is enough natural fruit pectin in the fruit you are using to or jam gel.
2. Heat slowly while continually stirring until the sugar is dissolved.
3. Bring to quick boil until it sheets from a spoon. This is when the liquid comes off the spoon in a full sheet rather than dripping.
4. Pour into a bowl and allow it to cool. If it gels when cool, there is sufficient pectin in your fruit to make jam or jelly.
5. Use commercial pectin if there is not sufficient pectin in the fruit you are using. Follow the manufacturer's instruction for its use.
Tags: make jelly, fruit using, pectin fruit, pectin fruit using, ripe fruit, sufficient pectin