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The Principle of Jelly Making

When the juices of certain fruits are extracted and cooked with sugar, the mixture stiffens when cool. This property of stiffening is due to the presence in fruit of two materials: a certain carbohydrate, called pectin, and an acid. Pectin is like starch in that it stiffens when cold; but like sugar, in that it is soluble. Not all fruits contain pectin.

Jelly is most easily prepared from fruits which are rich in pectin and contain some acid. Unless pectin is contained in the fruit, the addition of sugar to fruit juice will not cause the juice to jelly. But jelly may be made from a fruit lacking in pectin, if it is combined with a fruit rich in pectin.

Certain fruits contain pectin, but are lacking in acid, hence are not good for jelly making. These fruits can be used for jelly, however, if acid is added.


School and Home Cooking (1920).


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