How to Test the Pectin Content of Fruit

When making jam or jelly, it's important to know the pectin content of the fruit you're using, as this impacts the setting of the jam or jelly. This article provides a list of common fruits and whether their pectin levels are high, medium, or low. If your chosen fruit is not listed, it also provides a method to measure pectin levels. All you need to get started is a small jar and some denatured alcohol or methylated spirits.

1

Know the pectin content of various fruits.

It is helpful to know which fruits tend to have high, medium, and low levels of pectin. This following list should help you to determine the pectin content of your fruit harvest:
- High level of pectin: Cooking apples, lemons, blackcurrants, quinces, and green gooseberries.
- Medium level of pectin: Plums, cooking cherries, passionfruit, rhubarb, boysenberries, blueberries, ripe gooseberries, and raspberries.
- Low level of pectin: Strawberries, peaches, blackberries, figs, guavas, melons, loquats, eating cherries, apricots, tomatoes, and tamarillos.

2

Simmer the chosen fruit in a little water.

Simmer until it turns soft.

3

Place one teaspoon of the juice into a small jar.

Leave it to stand until it turns cold.

4

Add alcohol.

Add 3 tablespoons of denatured alcohol or methylated spirits to the jar. Gently shake it and put down. Leave to stand for one minute.

5

Check the result.

Look for the size of the jellied lump that will form in the jar.
- A large, firm clump will tell you that the fruit contains a high level of pectin.
- Two or three smaller, softer lumps indicate a medium level of pectin.
- Lots of little, soft lumps tell you that the fruit is low in pectin.

Community Q&A

Question

I have deproteinized strawberry puree, how much pectin powder do I add to make jelly?

Community Answer

For making jam or jelly, 1 tablespoon is enough in 500 ml of strawberry puree.
Question

How can I get my mixture to the 220ºF temperature on an electric stove?

Community Answer

Is the stove on high? Perhaps the batch and the cook pot is too large. Also check your altitude. Water boils at less than 212ºF at high altitude. Measure the temperature of boiling water with your candy jam thermometer and add 8 degrees and cook the jam to this temperature.