Making Jelly Without Added Pectin (2104)

Making jelly without added pectin is the old way to make jelly; however it works if the fruit is rich in natural pectin. Crab apples, green apples, sour cherries, and Concord grapes are examples of fruits rich in natural pectin. You use less sugar with this method, but you must boil the mixture longer and you'll end up with less jelly.

If you are not sure if a fruit has enough pectin, make this test: pour one tablespoon of the cool fruit juice and one tablespoon grain or denatured alcohol into a cup. Stir slightly and let stand for two minutes. If a solid mass of jelly forms, the fruit has a high pectin content. In this case, use one cup sugar for each cup of juice when you make jelly.

If several small jelly-like pieces form, the pectin content of the fruit is only moderate. Use only three-fourths cup of sugar for each cup of juice. If the mixture forms small particles, the fruit has too little pectin to make jelly unless you add commercial pectin. In any case, do not taste the mixture; throw it down the drain.

If the fruit contains enough pectin, measure it into a large pot and bring juice to a boil. Add a measured amount of sugar; stir well until it dissolves. Boil rapidly until the mixture reaches the jellying point, which is eight degrees above water's boiling point (220 degrees F).

There are two simple ways to test whether jelly made without added pectin is done. The most common but least dependable way is to dip a cold metal spoon into the boiling mixture. Hold it a foot or more above the kettle—out of the steam—and turn it sideways. If the mixture forms two drops that flow together and fall off the spoon in a sheet, the jelly is done.

The better test is to use a jelly, candy or deep-fat thermometer. Before you start to cook your jelly, take the temperature of boiling water. After boiling the jelly mixture for a while, lower the bulb (hot) into the mix and read the results. When the jelly mixture temperature is eight degrees above boiling-water temperature, the jelly is done.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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