Fruit can be found in three groups based on their pectin content. These groups are as follows:
Group 1 - If the fruit isn't overripe, then it typically has enough natural pectin and acid for gel formation with only sugar added.
Group 2 - These fruits are low in natural acid or pectin and often need either acid or pectin added.
Group 3 - These are fruits that always need acid, pectin or both added.
Fruits in the various groups include the following:
Group 1 |
Group 2 |
Group 3 |
Sour Apples |
Ripe Apples |
Apricots |
Sour Blackberries |
Ripe Blackberries |
Blueberries |
Crab Apples |
Sour Cherries |
Sweet Cherries |
Cranberries |
Chokecherries |
Figs |
Currants |
Elderberries |
Western Concord Grapes |
Gooseberries |
All but Concord Grapes |
Bottle Grape Juice |
Eastern Concord Grapes |
Loquats |
Grapefruit |
Lemons |
Guavas | |
Loganberries |
Nectarines | |
Plums (not Italian) |
Peaches | |
Quinces |
Pears | |
Raspberries |
Italian Plums | |
Citrus Skins |
Oranges | |
Pomegranates | ||
Strawberries |
The pectin content in fruit is often higher when the fruit is barely ripe and diminishes once the fruit matures from fully ripe to overripe. The ripening process breaks down pectin, which causes the fruit to soften as it becomes ripe. Apples and Crab Apples, especially the unripe ones, are a good source of pectin which is why they are often used for making commercial pectin. A few commercial pectin are made from citrus peels.