What You Need to Know
Sucrose inversion to glucose/fructose (pH <3.5) increases osmotic pressure. Pectin (galacturonic acid polymers) forms 3D networks with calcium ions and sugar at 65-68°Brix. Phenolic compounds undergo oxidative polymerization.
Transforms perishable fruits into shelf-stable products while intensifying flavor through Maillard reactions (60-110°C) and caramelization (>160°C). Critical for pastry glazes, sauce bases, and flavor layering.
Key Parameters
Temperature
104°C
60°C - 110°C
Time
45 minutes
20 minutes - 2 hours
Equipment
Copper jam panWooden paddleCandy thermometerGlass jars
Steps
- 1.
Rose petal jam (Persia): Preserves delicate aromatics via sugar embedding
- 2.
Membrillo (Spain): Concentrates quince astringency into balanced paste