"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Thread Tools Display Modes
Old 05-31-2008, 08:42 AM   #11
Head Chef
Join Date: Mar 2008
Posts: 2,045
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
Grapes (Eastern Concord)
Plums (not Italian)
Group II: Low in natural acid or pectin, and may need addition of either acid or pectin.
Apples, ripe
Blackberries, ripe
Cherries, sour
Grape Juice, bottled
(Eastern Concord)
Grapes (California)
Group III: Always needs added acid, pectin or both.
Grapes (Western Concord)
Plums (Italian)

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.

blissful is offline   Reply With Quote
Old 05-31-2008, 01:31 PM   #12
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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.

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!

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.

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)!

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?

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:41 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.