What are some good fruits for making jelly?
Fruit gives each product its special flavor and provides at least part of the pectin needed for successful gels. Weigh or measure ready-to-use fruit. Weighing is more accurate than measuring. Full-flavored fruits are best because the large proportion of sugar you add for good consistency and keeping quality dilutes the flavor. You need a tart juice for good-tasting jelly. Various lots of fruit differ in composition, therefore recipe formulas may not always give the same results. To make a perfect jelly, the pectin, acid, sugar and juice must be in the right proportions. Fruits vary in the amounts of pectin and acid they contain. Fruits rich in both pectin and acid are: crab apples, green apples, cranberries, currants, gooseberries, tart plums and grapes. Fruits rich in acid, but low in pectin are: strawberries, cherries, rhubarb, pineapple and raspberries. Fruits rich in pectin, but low in acid are: sweet apples and quinces. Fruits low in both pectin and acid are: peaches, pears and bl
