Jelly making mamas, a question for you!

[joyfulheart]

I have a recipe for pear jelly that uses bottled pear juice.  I found an organic, 100% pear juice, but it has absorbic acid added to it to preserve the color.  Will this interfere at all with the jelly's set??  I don't know!!!!!!!  Thanks!

[gardenmommy]

It shouldn't make any difference.  It is added to the juice to preserve color; I don't think it will affect the set of the jelly.  However, I would love to know if I'm wrong, so please post back!

[Arduinna]

no, in fact it's often added by home canners for the same reason. 

[Llyra]

No, it won't affect the jelly. It's often used by home canners, as the PP mentioned, to prevent the fruit from browning. I use it myself, when I make apple butter. Ascorbic acid is just a form of vitamin C-- it's a natural ingredient with antioxidant properties, and it's used in canned and bottled juices both to prevent discoloration, and to add back Vitamin C that is destroyed in the processing of the juice. No worries-- the jelly will be fine. I hope you enjoy it, too-- pear jelly sounds YUMMY.

[joyfulheart]

Well thank you so much.  I bought the pear juice and will make the jelly tomorrow morning.  I'm excited.  I haven't made jelly since I made a cranberry one last fall!