Jelly Making: Adding the right amount of sugar

The amount of sugar to be added will depend upon the pectin and acid content of the juice. The only home method to determine the acid content of fruit juice is to taste it. If the juice tastes sweet, lemon or lime juice should be added.

For juices rich in pectin add 3/4 cup sugar per cup of juice.

For juices low in pectin add only 1/2 cup sugar per cup of juice.

The juice should be boiling when the sugar is added and the juice and sugar should be cooked as rapidly as possible until the jellying point is reached.

Overripe fruits are low in both acid and pectin.