Michigan State University Extension
Preserving Food Safely - 01600538
10/13/97

### PECTIN

     Pectin  is  a "gum" found naturally in fruits that  causes

    jelly
    to gel. Tart apples, crab apples, sour plums,  Concord

    grapes,
    quinces, gooseberries, red currants and  cranberries

    are
     especially  high  in  pectin.  Apricots,   blueberries,

    cherries,
     peaches, pineapple, rhubarb and strawberries  are

    low
     in pectin. Underripe fruit has more pectin  than  fully

    ripe
     fruit.  Jellies  and jams made  without  added  pectin

    should
    use 1/4 underripe fruit.

     Many recipes call for the addition  of  pectin.  Pectin is

    available
     commercially either in powdered or  liquid  form.

    These
     two forms are not interchangeable, so  use  the  type

    specified
    in the recipe.  Powdered pectin is mixed with  the

    unheated
     fruit  or  juice. Liquid pectin is  added  to  the

    cooked
     fruit  and  sugar mixture immediately  after  it  is

    removed
     from  the heat. When making jellies  or  jams  with

    added
     pectin,  use  fully-ripe fruit.

     Pectin  is concentrated in the skins and cores  of  fruit;

    that
    is why some recipes call for those to be included.

     Commercial  pectins  may  be used  with  any  fruit.  Many

    homemakers
    prefer the added-pectin method for making jellied

    fruit
    products because fully ripe fruit can be used, cooking

    time
    is shorter and more precise and the yield from a  given

    amount
    of fruit is greater.

     Fruit  pectins  should be stored in a cool, dry  place  so

    they
     will keep their gel strength. they should not be  held

    over
    from one year to the next.

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