Foolproof Pectin test

What are the visual signs to look for when adding pectin to a large kettle of strawberry jam, (200kg) to get optimum set, just started in jam factory not going well. Help please!

food-science

Best Answer

There aren't many good visual signs. What I'd suggest is to add pectin gradually and take samples.

Bring the kettle to boil,
add less pectin then you would expect to add totally (say, half),
take a small amount of the jam, put it in the fridge to let the pectin settle quickly,
see if it requires more pectin; if so, add a small amount and continue with step 2.

It's pretty much alchemy if you don't have sugar profile of your strawberries or supplier information about the pectin.

You might want to add some thermal insulation around the kettle so you don't burn unnecessary amounts of energy keeping it hot before you get the ideal amount of pectin in.

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How do you test for pectin?

Take one teaspoon of clear boiling fruit juice and drop into a cold glass or cup, allow it to cool for a minute and then add three teaspoons of methylated spirit and swirl it around or gently shake. If there is only a medium amount of pectin, several small clots will form.

How could you determine if the fruit is rich in pectin content?

Look for the size of the jellied lump that will form in the jar. A large, firm clump will tell you that the fruit contains a high level of pectin. Two or three smaller, softer lumps indicate a medium level of pectin. Lots of little, soft lumps tell you that the fruit is low in pectin.

What temperature does pectin break down?

That means the pectin molecules are fully able to stick to each other and form a 3-dimensional web in which the remaining sugary juices are all held like water in a sponge. The gel point usually corresponds to a specific temperature: the sweet spot tends to be 220\xb0F (8 degrees higher than boiling water).

What temperature should jam be to set?

The temperatures required for setting point are: Jams and marmalades: between 104 degrees and 105.5 degrees. Jellies: between 104 degrees and 105 degrees.

TESTING FRUIT ACIDITY AND TESTING FRUIT FOR PECTIN CONTENT

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