Set up the comparison

Identify the pectin type, then reproduce the recipe’s soluble solids, pH and calcium conditions. Keep the current pectin as a control and assess both flow at filling and the gel after cooling.

Measurements to record

Degree of esterification (%). Specify high-methoxyl, low-methoxyl or amidated type and identify any standardising carrier. Gel strength (Agreed texture method). Record concentration, gelling conditions, maturation time and probe. Compare results from different methods separately. Record the sample ID and method revision for repeat testing.

Interpreting the results

If the juice changes, compare the old and new juice for soluble solids, pH and calcium before running a dose series with one lot of pectin. For low-sugar jam, measure gel strength and water release under the same conditions.

What to record

  • Pectin type
  • Soluble solids
  • pH
  • Calcium conditions
  • Gel after cooling

Technical references

Products and processes

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