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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