Why do we find jam or marmalade goes watery

Jams 'set' or 'jelly' because of the pectin content in the fruit. When fruit is not properly ripe, insufficient pectin is present, and jams are therefore watery and do not set well. Some fruits, even when ripe, never possess sufficient pectin to jelly properly. This is the case with strawberries and some other soft fruits. In these cases the juice of strong pectin-containing fruits is usually added to help the jam set well. Apples and gooseberries are often selected for this purpose. When the preserves do not set well it is often because of the use of fruit in an unripe condition.

Continue reading here: What is the phosphotase test and how is it used in the bakery

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