Michigan State University Extension
Preserving Food Safely - 01600537


The fruit in jellies and jams gives the characteristic
flavor. It also gives at least part of the pectin and acid
required for successful gels.

Fruits with more flavor are better for jellied products
because the flavor is diluted by the large amount of sugar
added for proper consistency and keeping quality.

Only high quality fruit, slightly underripe or ripe,
should be used. Underripe fruit has more pectin in it. Some
fruits low in pectin will have recipes that call for 3/4
ripe fruit and 1/4 underripe fruit. This proportion adds
needed pectin for setting the fruit.

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