Description
Wild berry jam is a sweet, acidic preserve made by concentrating berry juice with sugar and acid to induce pectin gelation.
Technical
The gelation occurs when sugar concentration reaches 65‑70 % w/w and the mixture is heated to 104‑105 °C, allowing pectin chains to cross‑link via calcium ions and acid. Acidification to pH 3.5‑4.0 optimizes pectin solubility and enhances gel strength. Excessive heat above 115 °C causes caramelization and anthocyanin degradation, reducing color and flavor.
Science
Primary Reaction
Pectin gelation via acid‑catalyzed cross‑linking and sugar‑induced viscosity increase
Sensory Profile
Aroma ()
fruitysweetacidicwarmberryjammycaramelizedfloralearthyspiced