Jelly vs Fruit

vicidoesstuff

Hey guys,

I'm assuming a few of you may know... which fruits can you put in jelly without it not setting? Grapes and blackcurrants work, right? What else? And what doesn't work?

kristinlough

I have no clue ... Do you mean like Jell-o? Gelatin? I'm no help :ohwell:

cmriverside

yeah, speak slowly.....please clarify what you are asking........:huh: what do you mean?

Sparklewolfie

Do you mean fruit preserves? Because I think you can use any fruit for preserves, you may just need to cook it longer to evaporate the water

elainegsd

All fruit will set if you use enough sugar (this enables heating to a high enough temp to "set" the jam). If using low-sugar recipes, then you can add some pectin (the natural thickening agent found in fruits).

The only jam I have had troubles getting to set is apricot from fruit from my brother's tree. The stuff from my tree sets just fine. Go figure!

vicidoesstuff

No no. Jelly. Not jam/jell-o. You know, the wobbley stuff.

yoghurtand

'Fresh pineapple, kiwi, or papaya as each of these fruits, and a few others, contains high enough levels of an enzyme that breaks down protein to stop the jelly from setting. Frozen versions will have the same problems but canned ones have been heated and this has made the enzymes lose their chemical properties, and thus should be safe to use in your jellies.'

Got this off Yahoo!Answers and also I found something that said: 'apple, grapefruit, banana, kiwi, rhubarb and grapes.'

hope that helps!

TheMaidOfAstolat

No no. Jelly. Not jam/jell-o. You know, the wobbley stuff.

FYI: in the States...the wobbley stuff is Jell-O. Jam and jelly are fruit spreads over on this side of the pond.