PROCESSING OF FRUIT JAM

Low methoxyl pectins do not need sugar or acid to form a gel, instead they use calcium salts. LM pectins form a gel with a wide range of solids (10-80%) within a broad pH range of 2.5-6.5. Low methoxyl (LM) pectin is used mainly for spreads or for gelling agents in milk products. Pectins may be either slow or fast setting. ................
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