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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