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| Q: | I got a large crop of fruit this year. Can I use some over-ripe fruit by making a couple of batches of jam? |
| A: | No, it is important to use only ripe fruit, not over-or under-ripe. Jam recipes are formulated to work with the precise amount of natural pectin found in ripe fruit as well as the Sure-Jell pectin that is added. As fruit naturally ripens, the natural pectin in it decreases. So, using over-ripe fruit may result in a very soft set or no set at all. |
