Re: [notspam] acid and pectin content of fuits and berries?

In article <[EMAIL PROTECTED]>,
William R. Watt <[EMAIL PROTECTED]> wrote:
>Looking for info on the acid and pectin content of vaious wild fruits and
>berries for making jams and jellies. Particularly interested in pectin
>content of rose family, ie apples, crabapples, rose hips, and haws.

I've eaten rosehip jam, and without added pectin it's more like apple butter
in texture.

Apples and crabapples, especially unripe ones, are good sources of pectin.
IIRC commercial pectin is made from citrus peels.  The process of ripening 
involves the breakdown of pectins, which softens the fruit as it ripens.

Cookbooks from 50-100 years ago often have recipes for extracting pectin from
apples for use in other jams and jellies.  Old jam recipes often include
some lemon peel for the pectin content, and jelly recipes from the pre-Certo
era are usually essentially apple jelly with other fruit for flavour.  Few
other fruits have enough pectin to make self-gelling preserves.