PART TWO:

LM pectins are broken up into two categories. Conventional and Amidaded. Without getting too technical, it is important to note that both types have pro’s and con’s to them. Through research we have determined what works best and use the different pectins accordingly. LM pectins differ from HM pectins in that LM pectins require only the presents of a metallic ion or most commonly used Calcium to cause the reaction that leads to the pectin setting. Hence, you have a much greater area of parameters to work within. For example, you can gel water with 5% of our LM-O or LM-3 pectin.

LM-3 Pectin: Our LM-3 pectin is designed for use in low sugar applications ranging from 45 brix to 55 brix. This gives you a general starting point of 55% fruit 42% sugar 3% LM-3 pectin for most recipes. This would be classified as a 1/3 less sugar product. Your pH range would be determined mostly by taste, which would be 2.9 to 3.5. You would use a minimum of 3% LM-3 of batch weight. 1/3 cup LM-3 equals one box store bought low sugar pectin and will work with those recipes.

LM-O Pectin: Our LM-O pectin is designed for use in products with and end brix of less than 45. This would include products for diabetics and low carb applications. This gives you a general starting point of 95%fruit/concentrated sweetener and 5% LM-O pectin for most recipes. LM-O pectin incorporates preservatives necessary to inhibit mold and bacteria growth once the product is opened and in the refrigerator. For products 45 brix and over, the sugar is sufficient to inhibit mold and bacteria. The pH range will be the same as stated for LM-3. You would use a minimum of 5% LM-O of batch weight. 31/2 fluid ounce measure will equal one box store bought no sugar pectin and will work with those recipes.

Pectin Hydration: Hydrating LM pectins will follow the same rules as previously stated for HM pectins.

Human Error: As with all areas of life we must consider the aspect of human error in jams and jelly production. The more consistent you are, the more consistent you end product will be. We will touch on several areas that we have found in our many years of helping people with production problems.

Consistency of ingredients being used: We cannot say enough about this. The consistency of the ingredients will play a very big part in the overall quality of your product. For example, you own an orchard and are using fresh products from it; depending on the times you harvest can have a possible impact. This would include someone purchasing IQF (individually quick frozen) products and decide to change suppliers. This will hold true for most of your ingredients. If you decide to change suppliers, make sure you get as much info about the product and compare it to what your using and then make the necessary changes when needed.

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