Michigan State University Extension
Preserving Food Safely - 01600545
10/13/97

### TESTING THE PECTIN CONTENT OF JUICE

     A  rough estimate of the amount of pectin in  fruit  juice

    may
      be   obtained  through a cooking test or  the  use  of

    rubbing
    alcohol  or  a Jelmeter.

     Cooking  Test.   Measure  1/3 cup of juice and 1/4 cup  of

    sugar
     into  a  small  saucepan.    Heat  slowly,   stirring

    constantly
     until  all the sugar is  dissolved.   Bring  the

    mixture
     to  a  boil and boil rapidly  until  it passes  the

    sheeting
    test.  Pour the jelly into a clean, hot jelly glass

    or
     a  small bowl and let cool.   If the cooled  mixture  is

    jelly-like,
    your fruit juice will jell.

     Alcohol Test.   Add 1 teaspoon cooked, cooled fruit  juice

    to
     1 tablespoon of rubbing alcohol. Stir slightly  to  mix.

    Juices
      rich  in pectin will form a solid  jelly-like  mass

    that
    can be picked up by a fork.   Juices low in pectin will

    form
    small particles of jelly-like material.

    NOTE:
     Rubbing  alcohol  is poisonous.   Do  not  taste  the

    tested
      juice.  Wash  all  utensils  used  in   this   test

    thoroughly.

    Jelmeter
    Test. A Jelmeter is a graduated glass tube  with an

    opening
     at each end. The rate of flow  of  fruit  juice

    through
     this tube gives a rough estimate of the  amount  of

    pectin
    in the juice.

     If a test indicates that the juice is low in pectin, use a

    recipe
     calling  for  the addition  of  powdered  or  liquid

    pectin.

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