Fruit :

HIGH IN ACID CONTENT:APPLES,BILBERRIES,BLACKCURRANTS,CHERRIES[MORELLO OR UNDER-RIPE]

CITRUS FRUITS,CRANBERRIES,DAMSONS, GOOSEBERRIES,GREENGAGES,LOGANBERRIES,PINEAPPLES; PLUMS[UNDER-RIPE].RED CURRANTS.

FRUITS LOW IN PECTIN CONTENT:BANANAS,CHERRIES,ELDERBERRIES, FIGS,GRAPES,

MARROWS,MELONS,PEACHES,PEARS,RHUBARB.   STRAWBERRIES

FRUITS MEDIUM IN PECTIN CONTENT:

APRICOTS,BLACKBERRIES[UNDER-RIPE]BILBERRIES,CHERRIES,[MORELLO OR UNDER RIPE],GREENGAGES,RIPE PLUMS,PINEAPPLES[            

FRUITS HIGH IN PECTIN CONTENT:]

APPLES,CRAB-APPLES.CITRUS FRUITS,CRANBERRIES,GOOSEBERRIES,

LOGANBERRIES,PLUMS[UNDER RIPE] REDCURRANTS,QUINCES.

PARTIALLY FREEZE CITRUS FRUITS PRIOR TO SLICING FOR MARMALADES.

IF USING VERY SWEET ORANGES IN ORANGE MARMALADE, ADD A LITTLE LEMON JUICE TO INCREASE THE ACID LEVEL.      THIS HELPS FIRM THE CONTENT.TRIM THICK SKINNED CITRUS FRUIT OF ANY EXCESS PITH PRIOR TO COOKING [IT IS ESSENTIAL TO LEAVE SOME AS HIGH LEVELS OF PECTIN ARE PRESENT IN THE PITH.]STORE DRIED FRUITS IN AN AIRTIGHT CONTAINER,ADD A STRIP OF ORANGE RIND TO THE CONTAINER TO PRESERVE QUALITY.    RENEW THIS WHEN NECESSARY.STORE CONTAINER IN DARK CUPBOARD.WARMING SUGAR PRIOR TO ADDING TO JAMS AND JELLIES WILL HELP PREVENT SCUM FROM FORMING ON SURFACE. .