![]() ![]() Doubling a recipe may prevent proper jelling. After opening, they can be stored in the refrigerator up to three weeks.įor successful products, use pectins as directed and do not exchange one type of pectin for another. No-cook preserves must be stored in the freezer until use. No-cook jams and jellies may be made with most pectins, both regular and modified pectins. Modified pectins are available for home use to make reduced calorie jams and jellies. Be sure to follow the directions from the manufacturer. Preservative may be included in commercial pectin to prevent microbial spoilage of the finished products.Ĭommercial Pectin: Pectins are grouped by type: regular or modified pectin. Measure ingredients exactly to ensure a quality product. Group 3 - Always needs added acid, pectin or both.įor successful products, use pectins as directed and do not exchange one type of pectin for another. Group 2 - Low in natural acid or pectin and may need addition of either acid or pectin. Pectin - Acid Content of Fruit Group 1 - If not overripe, has enough natural pectin and acid for gel formation with only added sugar. Commercially frozen and canned juices may be low in natural pectins and make soft-textured jams and jellies. Because fully ripened fruit has less pectin, one-fourth of the fruit should be underripe when making jellies without added pectin. The following table lists the relative amount of pectin and acid for most fruits. Other fruits, such as strawberries and blueberries contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Apples, crabapples and gooseberries usually contain enough natural pectin to form a gel. ![]() ![]() Pectins are substances in fruits that form a gel if they are in the right combination with acid and sugar. Return to top Pectin and Thickeners for Jellies and Jams Too little sugar prevents gelling and may allow yeasts and molds to grow. Do not try to reduce the amount of sugar in traditional recipes. Use tested recipes for replacing sugar with honey and corn syrup. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Cane and beet sugar are the usual sources of sugar for jelly or jam.
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