TOPIC 3: SUGAR

CONCENTRATION
The secret to their preservation is in the
concentration of three key ingredients:
sugar, pectin, and acid.

These three ingredients lower the pH

and bind available water. Hence, the
growth of microorganisms is slowed
down.
 PECTIN

Pectin is a soluble gelatinous polysaccharide

present in ripe and under-ripe fruits. It is the
setting agent of jams and jellies.
 SUGAR

Sugar has the same osmotic effect as salt that

reduces the amount of free water in food where
microorganisms multiply. Sugar also gives the
distinct taste that many ‘sweet tooths’ enjoy. Jams
and jellies require a final sugar concentration of 65-
69%.
 ACIDITY

Acidity pertains to the level of acid in fruits and is

measured by using a pH meter. Acid toughens the
fibers of the gel network. The recommended pH level
for sugar-concentrated products should be between
2.8-3.3. 

When fruit is boiled, pectin is released to form a gel

network. Sugar draws out water from the pectin and
binds itself with the water. Acid helps gel formation
by toughening the fibers of the gel network.
Knowing the right concentration of the
ingredients requires testing fruit for acidity
and pectin content. If the pectin content of
the fruit is low, a commercial source may be
added. If the acid content of the fruit is low,
lemon juice or other sources of citric acid can
be added.
 MANGO JAM

PRODUCT
TO MAKE: