The less sugar you use the greater the flavor impact of the fruit. If honey is used
there will be a flavor change and the jellies/jams must be cooked longer. If you
use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow
the manufacturer's instructions. Cooked down jellies in which the juice is extracted
by the open kettle method contain 60% fruit versus commercial products [pressure
cooked to extract more juice but pectin destroying] with only 45%
Jelly: has great clarity from dripping the cooked fruit through a cloth before adding
sugar and finishing. Jams, Butter and Pastes: are whole fruit purees of increasing
density. Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums
and Cranberries. These need no additional pectin. If you get syrupy jelly you used
too much sugar or did not cook the juice long enough after adding the sugar.
Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears,
Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining
with high pectin fruits or adding a commercial pectin.