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Some are acid enough but lack pectin, while a few fruits lack both acid and pectin.
Fruits have less pectin and add when fully ripe so it is recommended that some underripe fruit be used when extracting juice for jelly.
It is possible to add pectin and/or add or to combine fruit juices to give the necessary balance for a jellied product.
Sugar
Sugar obviously adds flavor to jellies and jams, but it does much more than that. Sugar combines with pectin to form a gel. You might picture this gel as an invisible sponge which holds the fruit juice. The quantity of sugar used in jellies is sufficient to prevent bacterial
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