Here is another tid bit on pectin... Adding fruits high in pectin to fruits or fruit juices low in pectin will help thicken jam and have the added benefit of increasing its flavor. Wash the fruit (with the skin on as the fruit's skin has the highest ratio of pectin) and add it to the batch of jam or jelly at the start of the cooking process. As the jam or jelly simmers, the high pectin fruit will help the mixture thicken. Fruits high in pectin are apples, cranberries, blackberries, gooseberries, plums, grapes and quince. These fruits can be added to those low in pectin, such as blueberries, cherries, peaches, pears, apricots, rhubarb and strawberries.
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