Here y'a go David H-S, coupla tests for your notebook.
Jack - I didn't find this one in our FAQ, so I globbed together some
stuff off the net. This first site had the test, but some other advice
about sealing with paraffin we don't use. Discussion? Comments?
Edrena

.... PECTIN TEST
http://www.earthlypursuits.com/WarGa...CanDryVE16.htm
To determine if the juice contains pectin, boil 1 tablespoonful and
cool. To this add 1 tablespoonful of grain or wood alcohol and mix,
gently rotating the glass. Let stand for a while. If a solid
mass––which is pectin––collects, this indicates that in making jelly
one part of sugar or sugar substitute (corn syrup or honey) should be
used to one part of juice. If the pectin collects in two or three
masses, use 2/3 to 3/4 as much sugar or substitute as juice. If it
collects in several small particles use half. If the presence of
pectin is not shown as described, it should be supplied by the
addition of the juice of slightly under-ripe fruits, such as sour
apples, currants, crab-apples, green grapes, green gooseberries or
wild cherries.

Test for Pectin
http://www.extension.umn.edu/distrib...on/DJ0686.html
If jelly is to be made without added pectin, it is a good idea to test
the pectin content of the fruit juice with this easy method. Measure 1
tablespoon of rubbing alcohol into a small glass. Add 1 tablespoon of
extracted fruit juice and let stand 2 minutes.
If a good solid mass forms, enough pectin is naturally present in the
fruit juice to form a pectin gel. If only a small weak mass forms,
there is not enough pectin to form a gel and a commercial pectin
should be used in the jelly making. Do not taste this mixture.

Pectin test:
http://www.mamtaskitchen.com/recipe_...y.php?id=10445
• Place a spoonful of juice in a glass jar, add double the amount of
methylated spirit from the side of the jar and shake very gently. A
cloudy precipitate can be interpreted as follows: a) A big lump of
gelatinous mass indicates rich pectin. b) If there are 2-3 small lumps
that can not be kept together, the juice is mediocre in pectin. c) If
no gelatinous pieces are formed, there are only flaky pieces, the
juice is poor in pectin. If pectin content of your juice/extract is
low, continue boiling to concentrate it. This is hardly ever
necessary, unless you have added too much water in the beginning or
you are using very ripe fruits or fruits that have low pectin.
• Test again. You may need to add some high pectin fruits like apples
or add commercial pectin when making jelly/jam from soft fruits, as
they are usually poorer in pectin.

PECTIN TEST (And here comes the Home Ec. Chemistry 101)
http://www.electricscotland.com/gard...een_apples.htm
If you are not sure the fruit you are working with contains enough
natural pectin, try this pectin test. Add 1 teaspoon of any cooked
puree or pure juice to 1 tablespoon rubbing alcohol.
DO NOT TASTE, but watch the action between the fruit and the
alcohol. If the fruit is rich in pectin it will form a jellied mass
stiff enough to pick up with a fork. If low in pectin, it will form
small flaky pieces that cannot be picked up.
For further testing, add 1 tablespoon liquid pectin to 1 cup of
cooked fruit puree or juice. Remove 1 teaspoon, combine with 1
tablespoon rubbing alcohol, and test again. If it still doesn't jell,
add 1 more tablespoon liquid pectin to the cup of fruit. Remove
another teaspoon and test with another Tablespoon of alcohol. BE SURE
to discard the samples tested. The alcohol contains a poison. Once you
determine how many Tablespoons of pectin you'll need per cup of fruit
just multiply that by the number of total cups of fruit used. For
instance, if you had to add 3 Tablespoons pectin to your cup of fruit
before it would jell in your sampling, then you will need 9
Tablespoons liquid pectin for 3 cups of fruit.

"The Joneses" > wrote in message
...
> Here y'a go David H-S, coupla tests for your notebook.


Many thanks

David