Michigan State University Extension
Preserving Food Safely - 01600537
10/13/97

### FRUIT IN JAM AND JELLY

     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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