Sweeteners such as brown sugar, sorghum, and molasses are not recommended because their flavors overpower the fruit and sweetness may vary. Granulated white sugar is usually used in homemade fruit products. Sugar also prevents the growth of microorganisms in the product and contributes to the taste. Sugar must be present in the proper proportions with pectin and acid to make a good gel. When a recipe calls for added acid (lemon juice or citric acid), it is needed for successful gel formation. Do not hold commercial fruit pectin over from one year to the next. ![]() Recipes will be found on the package inserts and directions should be followed carefully.Ĭommercial fruit pectin should be stored in a cool, dry place and used by the date indicated on its package. There are special pectins available to make jellied products with no added sugar or with less sugar than regular recipes. The additional sugar required when using commercial pectin may mask the natural fruit flavor. The powdered and liquid forms are not interchangeable in recipes.Ĭommercial pectins may be used with any fruit. Be sure to follow the manufacturer's directions when using commercial pectin. Low in natural acid or pectin might need addition of either acid or pectin.Ĭommercial pectins are made from apples or citrus fruit and are available in both powdered and liquid forms. If not overripe, has enough natural pectin and acid for gel formation with added sugar only. Refer to the chart below for pectin and acid content of common fruits: Group I Pectin from under-ripe or overripe fruit will not gel. The best type of pectin is found in just-ripe fruit. Some fruits have enough natural pectin to gel firmly others require added pectin. Pectin is the natural substance found in fruit that causes the fruit juice to gel. NOTE: Juicy berries may be crushed and the juice extracted without heating.
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