State University Extension
Food Safely - 01600537
IN JAM AND JELLY
The fruit in jellies and jams gives the characteristic
It also gives at least part of the pectin and acid
for successful gels.
Fruits with more flavor are better for jellied products
the flavor is diluted by the large amount of sugar
for proper consistency and keeping quality.
Only high quality fruit, slightly underripe or ripe,
be used. Underripe fruit has more pectin in it. Some
low in pectin will have recipes that call for 3/4
fruit and 1/4 underripe fruit. This proportion adds
pectin for setting the fruit.
information is for educational purposes only. References to commercial products
or trade names does not imply endorsement by MSU Extension or bias against
those not mentioned. This information becomes public property upon publication
and may be printed verbatim with credit to MSU Extension. Reprinting cannot
be used to endorse or advertise a commercial product or company. This file
was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
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