Apples have a natural pH of 3-4. “Pectin also has other types of acid added,” Blakeslee said. ... Before using pectin to make jam or jelly, “pay attention to the (use-by) ...

This article reviews the similarities and differences between jam ... You can prepare jellies with or without adding pectin, but since a good jelly should have ... Despite its acidic pH, ...

Some jam recipes call for commercial pectin to be added to the mix. Here's when you should and shouldn't use pectin, the suitable substitutes for this thickening agent, ...

Jelly contains the most pectin and sugar, and the least pulp, of all three of these fruit spreads. To qualify as a jelly per FDA standards, a product must include real fruit juice and be at least ...

As with jam, jelly is regulated; the FDA mandates that a product labeled jelly contain fruit juice and contain at least 65% sugar (which is why low-sugar products are labeled as fruit spreads).

Jam and jelly are both fruit-based spreads used as condiments for various culinary purposes. While they share many similarities, there are distinct differences between the two.

Pectin is the gelling agent behind your favorite jar of jam. Learn how to harness its powers to achieve thick, glossy jams, jellies, or preserves.

High-pectin fruits include: blackcurrants, redcurrants, cooking apples, damsons, quinces, gooseberries and some plums. Low-pectin fruits include: blackberries ...