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some pulp will be extracted along with the juice, leaving the jelly slightly cloudy. This juice, or the fresh fruit before the extraction of juice, can be canned or frozen to be used in making a jellied product later.
Follow the directions in the recipe or with the pectin product being used. There are several different pectin products on the market. Some make a firm jelly without added sugar, but most require some sugar. It is important to follow the directions for the pectin being used. Usually, recipes are included in the package of pectin.
Many jelly makers prefer the added pectin methods because fully ripe fruit can be used and it allows for a shorter, standardized cooking time. Because of the shorter cooking time, the yield is greater and the product tastes more like the fresh fruit. Others prefer the concentrated flavor of jelly cooked for a longer period of time. They note that a greater quantity of sugar is need in recipes with added pectin.
Powdered pectin will not dissolve in high sugar concentrations, so it must be added to the fruit or juice before the sugar. Liquid pectin is added
98.3%