Our goal is to inform the common user of pectin on the technical function of pectins in different atmospheres pertaining to jam & jelly production. The first part of this technical sheet will talk about HM (High Methoxyl) pectins. The second part will focus on LM (Low Methoxyl) pectins). These terms will be explained further as is necessary.
PART ONE:
HM pectins are broken up into two main categories, Rapid set and Slow set. These pectins are the most commonly used worldwide. Both pectins for the most part react the same way in most situations. What separates them from each other is set time and or set temperature. Rapid set pectin sets faster or at higher temp. than slow set. Because of this, rapid set pectins are the choice for jams and jellies requiring suspension of fruit, peppers etc. Slow set pectins therefore are the choice for clear jellies that don’t require suspension. Having said that, you can use rapid set for both applications. But slow set would prove problematic in products requiring suspension.
As we get into the technical use of these pectins I will try my best to make it understandable to the common user.
Parameters for HM pectins:
Parameters are the areas that these pectins work best in. The first parameter is Brix or soluble solids. A soluble solid is any ingredient that goes into solution and maintains its structure. Example: If you put sugar into boiling water it will clarify and you will no longer be able to see it with the naked eye. If you continue to boil the water, eventually you will see the sugar crystals start to form again as evaporation removes the water. So sugar is a soluble solid along with pectin, acid and natural sugars in fruit and juices etc. So when I use the term brix I am talking about all these substances combined. Note: Our Pacific Pectin Mix is a Rapid Set Pectin.
The brix parameter is 59% to 66% with 65% being the best for gel strength. By law the product cannot contain less than 65% soluble solids and be called a jam, jelly or preserve. The parameters for pH and or acid content are 2.9 to 3.3 with 3.2 being optimum. When calculating new recipes these parameters must be taken into account. The normal starting point (before the cooking starts) is a brix of 59 with a pH of 3.4. This gives us a general starting point of 55% brix and 45% fruit. Brix again will be a combination as stated above with most of the brix being sugar. For most applications 2% of our Pacific Pectin Mix by weight would be the correct amount to use. So in reality you would use 53% sugar 2% Pacific Pectin Mix and 45% fruit. If possible weigh all ingredients. Try not to use volume measurements unless you know the weight of that volume.
Pectin Hydration:
Do not attempt to hydrate pectin in any solution greater than 25% soluble solids. Hydrating in solutions greater than 25% can result in partial hydration and loss of gel strength or possibly not set at all. Hence, always add your pectin to the fruit and bring to a boil before the addition of sugar. It is also a good practice to add the sugar in two parts so the batch temp. is not dropped to low which could cause presetting.
CONTINUE TO PAGE 2
