Making Jams, Jellies, and Preserves from the Australian Garden

Understanding PectinPectin is the natural setting agent in jam — a carbohydrate found in fruit cell walls that forms a gel in the presence of sugar and acid. High-pectin fruits (citrus peel, quinces, crab apples, most underripe fruit) set easily without added pectin. Low-pectin fruits (strawberries, peaches, cherries, blueberries) may require added pectin. Commercial pectin products (Jamsetta) are widely available and make setting reliable.The Basic Jam MethodCombine prepared fruit with sugar …