Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
Jams and jellies can be made from any fruit, alone or in combination. It should be dry, fresh, and ripe and, depending on size, used in whole pieces, chopped, or pulped. Since overripe fruit is lower in pectin and higher in acid, it is advisable to make jams and jellies from perfectly ripe or slightly underripe fruit, both to ensure a good set and to give better flavor.