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Many fruits contain both sufficient pectin and sufficient acid to make jelly. If the fruit you want to use lacks pectin combine it with a high pectin fruit. If it lacks acid combine it with a high acid fruit. Similar information is available on various websites and in many books. Fruits which contain both acid and pectin in sufficient amounts: Apples (tart) Grapes Blackberries Loganberries Crab apples Plums Currants Qunices Gooseberries Raspberries Fruits lacking sufficient pectin: Cherries Pineapple Peaches Rhubarb Fruits lacking sufficient acid: Apples (sweet) Huckleberries Blueberries Pears To test for pectin: Combine 1 tablespoon juice, 1 teaspoon sugar, 1 and a half teaspoon Epsom salts Stir until salts dissolve and let stand for 20 minutes If a solid mass or large flocculent particles are formed, the juice contains enough pectin to make a satisfactory jelly. From this you can see that your pears have sufficient pectin, and can be used as a pectin source for a high acid fruit. Your plums have both enough pectin and enough acid.
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