Perfectly Preserved Podcast Ep 42 - How to know if you need pectin
Did you know that the set of your jam can depend on how much natural pectin is in your fruit AND also the amount of acid. We found a wonderful chart on the Kilner jars website and describes the link between pectin and acid this way:
"When preserving, acid aids the process of extracting pectin from fruit. Pectin is essential to your mixture because it helps you to reach the required setting point along with stopping the sugar from crystallizing. You can use this chart to guide you with your recipe ingredients. If you choose a fruit high in pectin you will need to add less commercial pectin to your overall mixture."
Jenny and I talk a lot about our experience with pectins and acid in our own preserving.
Kilner pectin and acid chart HERE.