Michigan State University Extension
Preserving Food Safely - 01600545


  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

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

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