How to Determine Pectin Stability

Pectin gives body to jams, jellies, preserves, fruit butters and marmalades. It occurs naturally in some fruits, but the amount and stability of pectin varies with the age and type of fruit. Checking pectin for stability before making jelly can prevent you from ending up with runny, unset jelly.

Things You'll Need

• 1 tsp. liquid or powdered pectin or fruit juice
• 1 tsp. water (optional)
• 1 tbsp. rubbing alcohol
• Glass
• Fork

Instructions

1. Combine powdered pectin with one tsp. of water in the glass. Omit this step if you're using liquid pectin or fruit juice.

2. Stir together one tsp. of the liquid pectin, fruit juice or powdered pectin and water in the glass with one tbsp. of rubbing alcohol.

3. Let the alcohol-pectin mixture sit for two to three minutes to allow the pectin to solidify.

4. Lift the jellied mass of pectin from the alcohol using a fork.

5. Discard the tested pectin as too unstable for jelly if it falls between the tines of the fork in a liquid form. Use the pectin for your recipe if a large, gelatinous glob remains on the fork.

Tips & Warnings

• Do not use the alcohol-pectin mixture in your jelly. Rubbing alcohol is not safe for human consumption.

References

• UMN.edu: Making Jelly
• Wildflowers-and-Weeds.com: Making Your Own Apple Pectin

Resources

• UGA.edu: Recipes for Jams, Jellies and Preserves