Michigan State University Extension
Preserving Food Safely - 01600959
10/13/97

### JAM, JELLY INGREDIENTS

        For proper texture, jellied fruit products require  the

    correct
    combination of fruit, pectin, acid  and sugar.   The

    fruit
     gives  each spread its unique flavor and  color.   It

    also
     supplies  the  water  to  dissolve  the  rest  of  the

    necessary
     ingredients  and  furnishes some or  all  of  the

    pectin
     and acid.  Good-quality, flavorful fruits  make  the

    best
    jellied products.

        Pectins  are  substances in fruits that form a  gel  if

    they
    are in the right combination with acid and sugar.   All

    fruits
       contain   some   pectin.    Apples,   crab apples,

    gooseberries
      and  some plums and  grapes  usually  contain

    enough
    natural pectin to form a gel.  Other fruits, such  as

    strawberries,
     cherries   and  blueberries,  contain  little

    pectin
    and must be combined with other fruits high in pectin

    or
    with commercial pectin products to obtain gels.   Because

    fully
    ripened fruit has less pectin, one-fourth of the fruit

    used
     in  making  jellies without  added  pectin  should  be

    underripe.

        The  proper  level  of  acidity  is  critical  to   gel

    formation.
     If there is too little acid, the gel will  never

    set;
     if  there is too much acid, the gel will  lose  liquid

    (weep).
      For fruits low in acid, add lemon juice  or  other

    acid
     ingredients as directed.  Commercial  pectin  products

    contain
    acids which help to ensure gelling.

        Sugar serves as a preserving agent, contributes  flavor

    and
     aids  in gelling.  Cane and beet sugar  are  the  usual

    sources
    of sugar for jelly or jam.  Corn syrup and honey may

    be
     used  to replace part of the sugar in recipes,  but  too

    much
    will mask the fruit flavor and alter the gel structure.

    Use
     tested recipes for replacing sugar with honey and  corn

    syrup.
      Do  not  try  to reduce  the  amount  of  sugar  in

    traditional
    recipes.  Too little sugar prevents gelling  and

    may
    allow yeasts and molds to grow.

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