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Homemade Pectin


  • Homemade pectin made from apples alters the flavor of the jelly
  • less noticeably than any other homemade pectin. I have seen recipes
  • for making pectin from citrus and other fruits, but cannot find
  • them now. I know at least 2 were at the Food Safety website that
  • has closed down.


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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