A PRIMER ON THE MAKING OF JAMS, JELLIES, & PRESERVES
The good news is that Low ester pectin gels over a wider pH range than High ester pectin, namely pH = 1.0 to 7.0 or higher. pH does influence the texture of the gel, which I will explain later. Also, the soluble solids or Brix gelling range for Low ester pectin is much wider than High ester pectin. One can gel Low ester pectin from 0% to 80% ... ................
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