When to add Pectin and not. Fruit jams are a staple of winter life.

Pectin and Acid Content of Common Fruits Used to Make Jelly

Group I:		If not overripe, has enough natural pectin and acid for gel formation with only added sugar.
Group II:		Low in natural acid or pectin, and may need addition of either acid or pectin.
Group III:		Always needs added acid, pectin or both.

Group I	Group II	Group III
Apples, sour Blackberries, sour Crabapples Cranberries Currants Gooseberries Grapes (Eastern Concord) Lemons Loganberries Plums (not Italian) Quinces	Apples, ripe Blackberries, ripe Cherries, sour Chokecherries Elderberries Grapefruit Grape Juice, bottled (Eastern Concord) Grapes (California) Loquats Oranges	Apricots Blueberries Figs Grapes (Western Concord) Guavas Peaches Pears Plums (Italian) Raspberries Strawberries

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This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.