👉 The jam fluid, also known as pectin solution, is a key component in the production of jams and jellies. It's derived from fruits, particularly those high in pectin, a natural polysaccharide that acts as a gelling agent. When fruits are cooked with sugar and pectin, the heat causes the pectin to dissolve and form a network that traps the fruit's juices, creating a thick, gel-like consistency. The jam fluid's concentration and type of pectin used determine the final texture, ranging from soft and spreadable to firm and jellied. This process not only enhances the fruit's natural flavors but also stabilizes the jam, ensuring it maintains its shape and consistency over time.
