How to Use Fruit Pectin
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. Does this Spark an idea?
Instructions
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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 make jelly or jam gel.
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Heat slowly while continually stirring until the sugar is dissolved.
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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.
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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.
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Use commercial pectin if there is not sufficient pectin in the fruit you are using. Follow the manufacturer's instruction for its use.
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Tips & Warnings
Store commercial pectin in a cool, dry place and use before its expiration date.
Powdered and liquid forms of commercial pectin are not interchangeable in recipes.
