Michigan State University Extension
Preserving Food Safely - 01600545


A rough estimate of the amount of pectin in fruit juice
may be obtained through a cooking test or the use of
rubbing alcohol or a Jelmeter.

Cooking Test. Measure 1/3 cup of juice and 1/4 cup of
sugar into a small saucepan. Heat slowly, stirring
constantly until all the sugar is dissolved. Bring the
mixture to a boil and boil rapidly until it passes the
sheeting test. Pour the jelly into a clean, hot jelly glass
or a small bowl and let cool. If the cooled mixture is
jelly-like, your fruit juice will jell.

Alcohol Test. Add 1 teaspoon cooked, cooled fruit juice
to 1 tablespoon of rubbing alcohol. Stir slightly to mix.
Juices rich in pectin will form a solid jelly-like mass
that can be picked up by a fork. Juices low in pectin will
form small particles of jelly-like material.

NOTE: Rubbing alcohol is poisonous. Do not taste the
tested juice. Wash all utensils used in this test

Jelmeter Test. A Jelmeter is a graduated glass tube with an
opening at each end. The rate of flow of fruit juice
through this tube gives a rough estimate of the amount of
pectin in the juice.

If a test indicates that the juice is low in pectin, use a
recipe calling for the addition of powdered or liquid

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