Jellies & Jams

Selecting Fruits

To make a perfect jelly, pectin, acid, sugar and water must
be present in the right proportions. Fruits vary in the amounts of
acid and pectin they contain.

Some of the fruit should be slightly under-ripe to furnish
pectin and acid. In over-ripe fruit the pectin changes and loses
its jellying properties. If fruit is low in pectin or acid combine
with fruit rich in pectin or acid or use a commercial pectin.

CHART OF ACID AND PECTIN CONTENT IN FRUIT
Rich in Deficient Deficient Will | igtly if
ly

cid & in in slight
Fruit Pectin Acid Pectin under-ripe

Sour Apples x
Crabapples x
Currants x
Sour Goose-

erries x
Sour Plums x
Grapes x
Cranberries x

Blueberries
Sweet Apples
Quince
Blackberries
Rhubarb
Strawberries
Pineapple
Peaches
Cantaloupe
Melon
Blueberries
Blackberries
Raspberries

Sour Cherries
Sweet Plums

Loganberries

x «x K x
x x xX KX

x KKK KK XK

Pectin Tests

1. To 1 tsp. cold fruit juice add 1 tsp. ordinary alcohol. If solid
mass forms the fruit is rich in pectin. DO NOT TASTE THIS
MIXTURE.

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