Chemical Reactions: 
Our goal here is to give you a better understanding how both brix and pH affect the pectins ability to set. Brix Reaction: As the brix reaches a level of around 59% + the pectin is now in an environment where the lowered moisture content starts the process of the pectin coming out of solution (to precipitate). This causes the pectin to grab or hold the solution. You do not see the pectin particles because the pectin did not fully come out of solution or chemically stated a failed precipitation.

pH Reaction: 
If you can imagine in your mind a molecule chain of pectin similar to a normal metal chain wrapped in circles linked only end to end. What happens now is that when there is sufficient acid in the system the acid groups begin to cross link the chain at the side points of each link creating a web effect. Therefore, not enough acid, no or insufficient cross-linking, no set or a soft set will result. Too much acid makes the chain cross link to fast causing a preset or a brittle set making the jelly crack and weep water. The acid in the system is the trigger that starts the setting process.

The amount of acid in the system directly determines the set temp. More acid means higher setting temp, less acid means lower setting temp. Therefore, the set temp will directly effect set time. They go hand in hand. In conclusion of chemical reactions, it is a combination of both brix and pH in the correct parameters that must be maintained in order for the pectin to set.

Four Laws:
There are four laws that if followed you will rarely have any problems.
1.            The correct amount of pectin is used. (Minimum 2% batch weight Pacific Pectin Mix).
2.            The pectin is being hydrated in a solution no greater than 25% brix.
3.            The brix parameters are in range 59 to 66 brix.
4.            The pH parameters in range 2.9 to 3.3.

Tools: 
If you are serious about the business of making preserves and are using larger cooking apparatuses such as kettles, these tips will help. Fill time is very important, shorter the fill time the better. Try never to exceed a fill time longer that 30 minutes. Long fill times in an open kettle system will give less control of your brix do to evaporation as well as possible damage to the pectin. We highly recommend the purchase of a refractometer, which determines the brix, and a pH meter, which determines the acid content. These tools will save you time and money in lost product. We sell high quality refractomters at a below average price as a value added item to our customers.
Pacific Pectin Mix: Our pacific pectin mix is designed to work with any standard sugar recipe from store bought pectins. 1/3 cup of our pectin equals one box store bought pectin.

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