Keeping the pH level of jam within recommended range is essential for the jam making process. Jam can be made when the best balance of pectin, sugar, and pH level is achieved.
When making jam, you mix fruits, sugar, and sometimes pectin (pectin is originally contained in fruits, but
if it’s not enough, jam makers add more). After mixing, you cook it until it becomes standard brix%(60~65%).
Then, citric acid (dissolved in water) is added in order to make the pH level to the recommended level (pH
2.8~3.2). Under these conditions, proper jelly texture can be generated. If the pH level is out of the
recommended range, jam doesn’t become viscous. Furthermore, it can even affect its smell, taste, and the
overall quality of jam.
In order to make delicious jam with favorable jelly texture, pH management can’t be missed.
| Recommended pH level | pH 2.8~3.2 |
| PAL-pH | pH 2.96 |
| Recommended pH level | pH 2.8~3.2 |
| PAL-pH | pH 2.82 |
There are many pH meters in the market. But why is ATAGO PAL-pH so special?
〇Flat sample stage - easy cleaning
〇Durable electrode
〇Small amount of sample
〇No exchange of KCL liquid
×Hard to clean
×Easy to break
×Need more sample amount
×Need to exchange KCL liquid
With PAL-pH, measurement can be done much easier and quicker!
-Refractometer
As mentioned above, managing the brix level is also an essential process when making jam. The brix level of
jam should be 60~65%. If you want to measure the brix% of jam, use of refractometer is recommended. Digital
Pocket Refractometer PAL-2 is perfect for measuring sample with high brix%.
-Acidity meter
If you want to manage sweetness and acidity of the fruit itself, PAL-BX|ACID series is perfect for measuring
both brix% and acidity%. Not like the traditional titration method, it doesn’t use glass beakers and
reagents. With PAL-BX|ACID, measure the balance of sweetness and sourness easily and safely.
PAL-BX|ACID series
-Viscometer
As jam is viscous, the viscosity also affects its texture when we eat it. To manage viscosity of jam,
portable viscometer VISCO is recommended. VISCO is very useful to manage the viscosisty of jam easily and
quickly with its one touch, one hand, one button style. You need only a small amount of sample (15mL or
100mL) and it doesn’t take up much space.
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