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Old 05-31-2008, 09:42 AM   #11
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From:
National Center for Home Food Preservation | How Do I? Jam and Jelly
Pectin and Acid Content of Common Fruits Used to Make Jelly
Group I: If not overripe, has enough natural pectin and acid for gel formation with only added sugar.
Group I
Apples, sour
Blackberries, sour
Crabapples
Cranberries
Currants
Gooseberries
Grapes (Eastern Concord)
Lemons
Loganberries
Plums (not Italian)
Quinces
Group II: Low in natural acid or pectin, and may need addition of either acid or pectin.
GroupII:
Apples, ripe
Blackberries, ripe
Cherries, sour
Chokecherries
Elderberries
Grapefruit
Grape Juice, bottled
(Eastern Concord)
Grapes (California)
Loquats
Oranges
Group III: Always needs added acid, pectin or both.
GroupIII:
Apricots
Blueberries
Figs
Grapes (Western Concord)
Guavas
Peaches
Pears
Plums (Italian)
Raspberries
Strawberries

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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Old 05-31-2008, 02:31 PM   #12
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Quote:
Originally Posted by essenceofeclectic
I'm basically just wondering if the rule of thumb of adding pectin to jams, jellies, and marmalades also applies as rule of thumb in general when making chutneys and conserves.
The "rule of thumb" about adding pectin is FOLLOW THE RECIPE! If you need to add powdered or liquid pectin the recipe will tell you which you need, and how much.

Quote:
Originally Posted by essenceofeclectic
If the recipe does require pectin, which type should I use, powdered or liquid?
Use the exact type of pectin, and amount, the recipe calls for - they are NOT interchangeable!

Quote:
Originally Posted by essenceofeclectic
Vinegar is added to help preserve them ...
Actually - when it comes to jams, jellies, preserves, conserves, etc. without added pectin - the acid (usually in the form of bottled lemon juice) is a catalyst to react with the pectin and sugar to create a gel. The main preservative, in this instance, is the sugar.

Quote:
Originally Posted by essenceofeclectic
On the contrary, if you don't have to add pectin, then please clarify that too.
Getting fruits to gel requires a balance of the right amount of fruit (pulp and/or juice), pectin, sugar, acid, time, and heat - and the proper batch size as called for in the recipe. Again - follow the recipe (the ratios have been worked out for you)!

Quote:
Originally Posted by essenceofeclectic
Okay, well could I replace part of the already dried fruit in the recipe with the additions I mentioned earlier? That is use 3/4 cup dried apple and 3/4 cup dried pear? Use 3/4 cup dried cranberries and 3/4 cup dried peach? That wouldn't be making additions. It would just be dividing up the fruit that is already called for in the recipe.
I think, in this case, that would probably work if you don't make any other adjustments to the recipe.

You really should visit the National Center for Home Food Preservation page How do I ... Jam and Jelly?
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