JAMS. PECTINS.

CONFIT,
COULIS, COMPOTE AND GELS
 CONTENTS

Jams..................................................................................................................................................................3

Pectins................................................................................................................................................................3

Types of jams...................................................................................................................................................7

Confit, coulis, compote and gels..................................................................................................................9

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 JAMS

Jam or confiture is a jelly-like confection with fruits, berries, or pieces of them evenly distributed
in it. Unlike preserves, the product should not remain intact and may be destroyed during the
cooking process or initially be chopped or crushed, while the syrup should acquire a jelly
consistency and not remain transparent.

Depending on the internal regulations of the country, confitures and jams can vary in:

1. texture (jam - spreadable jelly mass, confiture - hardened jelly mass)

2. raw product used (unlike jam, confiture can be made with mashed raw ingredients or puree)

Usually, confiture and jam are referred to as the same thing.

Jams and confiture often have gelling agents added to them, most often pectin, so that they can
obtain their characteristic texture. If not adding gelling agents, a jelly-like consistency can be
achieved by using raw ingredients with a high content of pectin, which passes into the syrup
during cooking. To produce a jam without pectin, the fruit must contain about 1% pectin.

The type of pectin used depends on how exactly the jam will be used.

PECTINS

Pectin is a plant-based gelling agent. It is found in the cell membranes of plants and mainly
derives from orange or lemon peel, or apple pomace.

In European countries, pectin is considered a food additive and has the label E440. However,
there is no fixed maximum dosage of pectin: it is completely safe for consumption.

Pectin is available in powdered form.

Types of pectin

• HM (high methoxyl) - high methoxyl pectin (for example, yellow pectin)

• LM (low methoxyl) - low methoxyl pectin (for example, pectin NH, Х58)

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 PECTIN HM

Attention! Do not confuse it with pectin NH.

Properties of pectin HM:

• Forms a thermoreversible gel (will solidify again if melted)

• Dissolves in cold liquid, starts working when heated
• Does not dissolve in fats
• Only forms gel at an acidity level of 2.8-3.5 pH
• Only forms gel at high sugar concentrations - 60-65%
• Forms a soft, elastic and slightly sticky gel
• Gel point (when it solidifies) depends on the composition of the liquid being jellified (usually
around 40°C / 104°F)

Effect of other ingredients on pectin HM function

• Salt - too much salt prevents the gel from forming

• Alcohol - alcoholic spirits can be jellified by pectin at high concentrations
• Acid - necessary for the gel to form
• Sugar - necessary for the gel to form

Uses of pectin HM: preparing jam, marmalade, thermostable fillings for biscuits, tea-cakes and
other bakery products

Manufacturers produce many different types of pectin HM. The temperature and gelling time of
the pectin varies and depends on the manufacturing process and the presence of additional
ingredients in the composition.

Types of pectin are usually categorized as follows:

• Ultra rapid set pectin

• Rapid set pectin
• Medium rapid set pectin
• Slow set pectin

Quantity

The table below shows the results of experimenting with pectin HM. The liquid being gellified is
pure water containing 50% sugar and 1% citric acid.

% of pectin HM in total mass

Final texture
of the product
Less than 1% Delicate gel
1-2% Gel of medium thickness
2-3% Thick gel

The final texture will vary depending on the liquid being jellified, its properties and any additional
ingredients.

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Storage

The shelf life of gel made with pectin HM depends on the gel’s composition and preparation
method. As pectin HM forms thermostable gels, the gels can be sterilized, significantly
increasing their shelf life without changing the texture.

It is possible to freeze gels made with pectin HM.

Synergy with other gelling agents

Not found.

PECTIN LM

Properties of pectin LM

• Forms a thermoreversible gel (will solidify again if melted)

• Dissolves in cold liquid, starts working when heated
• Does not dissolve in fats
• Forms gels in a wider range of acidity levels, some subtypes even at above pH 5
• Forms gel at much lower sugar concentrations. Some subtypes form gel without sugar at all.
• Jellifies in the presence of calcium ions
• Forms a soft, elastic and slightly sticky gel
• Gel point (when it solidifies) depends on the composition of the liquid being jellified (usually
around 40°C / 104°F)
• Melting point depends on the composition of the liquid being jellified and the concentration of
pectin (usually around 50°C / 122°F)

Effect of other ingredients on pectin LM function

• Salt - too much salt prevents the gel from forming

• Alcohol - alcoholic spirits can be jellified by pectin at high concentrations
• Acid - necessary for the gel to form. Pectin LM can form gels in a highly acidic environment (pH
less than 2), but more pectin is needed.
• Sugar - is necessary for the gel to form, but in smaller quantities than for pectin HM
• Calcium - contributes to, and in some cases, is necessary for proper gelling. Excess calcium
weakens gel strength.
• Fats - reduces gel thickness. The gel does not form when the solution is made up of 50% fat or
higher.

Uses of pectin LM: preparing jam, marmalade, and fruit and milk-based fillings with less sugar
(than with pectin HM)

Manufacturers produce many different types of pectin LM. The final gel texture and gelling time
of the pectin varies in the conditions required for gelling (presence of calcium salts, sugar
concentration, acid) and depends on the manufacturing process and the presence of additional
ingredients in the composition. For a better understanding of this specific type of pectin, it is
best to contact the manufacturer or distributor and request a specification sheet.

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Dosage

The table below shows the results of experimenting with pectin LM. The liquid being jellified is
pure water.

% of pectin LM in total mass

Final texture
of the product
Less than 1% Texture of syrup or a liquidy sauce
1% Soft gel
2% Gel of medium thickness

The final texture will vary depending on the liquid being jellified, its properties and any
additional ingredients. For example, by using the same concentration of pectin but also adding
calcium, the gel will be thicker.

Storage

The shelf life of pectin LM depends on the gel’s composition and preparation method. In any
case, a gel made with pectin LM should be stored at 1-3°C / 34-38°F in a closed container to
avoid mixing of odors and a crust forming on top, as well as to prevent any foreign products
getting inside.

It is possible to freeze the gels made with certain kinds of pectin LM.

Synergy with other gelling agents

Not found.

Summary:
• Confitures with a longer shelf life and higher sugar content - NM or LM pectin
• Confitures with a lower sugar content - LM pectin

The second most important component of jams after gelling agents is sugar. It can used in
any amount, but this directly depends on how the jam will be used and stored:

• Short-term storage - less sugar

• Bright and fresher - less sugar
• Used as a filling for items kept in the fridge - less sugar
• Used as toppings for products kept at room temperature - more sugar
• Longer storage - more sugar

Sugar is an excellent preservative that inhibits the growth of microorganisms and increases
the shelf life of jam. In each country, the amount of sugar in jam is regulated. These
regulations are not only important for those who plan to make jam for retail sale, but also for
those who want to be familiar with the peculiarities of the preparation and shelf life of jams.

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 TYPES OF JAMS

Types of jams
Sterilized
Characteristics
Berry, fruit, Non-sterilized
Homemade
vegetable
% of dry matter 62-68 55 70
Shelf life in months (in glass or metal
24 24 12
container at 0-25°С / 32-77 °F)

Sterilization is the heat treatment of jam that has already been poured into jars to increase its
shelf life. It is carried out at a temperature of 100°C / 212°F or higher. Sterilization allows you to
use less sugar in the jam, but it changes the color and taste of the product.

Water is the main component of most types of berries, fruits and vegetables. It usually makes up
80-90% of their fresh weight, but can be more. The remaining weight (10-20%) is made up of dry
substances, which can be categorized as soluble (in water) and insoluble.

Soluble substances are those that dissolve in the water of the product. They comprise
carbohydrates, nitrogenous substances, vitamins, mineral salts and aromatic substances. They
make up 5-18% of the weight of the fresh fruit, berries and vegetables.

Insoluble substances include cell walls and tissue elements of the product (fiber, hemicellulose,
protopectin, as well as insoluble nitrogenous, mineral substances, starch, fat-soluble pigments,
etc.). They make up only a small amount (2-5%) of the weight of the fresh fruit, berries and
vegetables.

% of dry matter
Fruits
Insoluble Soluble

Apples 3 15.5

Pears 5 15

Apricots 2.6 11.5

Peaches 3 14

Plums 2 14

Cherries 2 15

Black cherries 2 17

Red currants 6 9

Black currants 8 14.5

Wild strawberries 1.9 7

Raspberries 6 9.5

Blackberries 6 10

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When making pastries and jams in particular, we are interested in soluble solids. The proportion
of soluble solids determines the shelf life of the finished product, so this must be observed at all
stages of production.

To ensure that the jam always turns out the same in texture and dry matter content, a special
device is used – a refractometer. It measures the concentration of sugars and dissolved solids
in the liquid (unit of measure - Brix or Bx). This allows you to halt the cooking process at the ideal
moment - when the concentration of solids has reached normal (according to the recipe used).

At a temperature below 5°C / 41°F, when the concentration of sugars and solids in the jam
reaches 65-70%, sucrose (and thus the jam) can crystallize. You can prevent crystallization by
replacing part of the sugar with glucose syrup.

When jam is made from acidic or non-acidic raw materials, the sucrose is partially hydrolyzed
(up to 30-40% of it is converted into glucose and fructose) and the product no longer
crystallizes.

When cooking jams, it is also very important to heat the mixture evenly and quickly. The faster
the product is cooked, the less color and flavor it will lose. Therefore, on an industrial scale, jams
are often boiled in special vacuum machines, where the boiling temperature is below
100°C / 212°F, meaning the substances that add flavor to the jam do not evaporate.

At home or in a small production environment, it is possible to heat the mixture evenly and
quickly using a suitable cooking pot. It is believed that a wide copper basin is ideal, but this is not
quite true.

Indeed, a wide vessel allows moisture to evaporate quickly and dry substances to become
concentrated to the desired levels. Copper also has a high coefficient of thermal conductivity.
This enables the jam to heat quickly and evenly with the sugar not sticking to the bottom.

However, pure copper, as well as brass, is not suitable for cooking. These metals oxidize quickly
and release poisonous substances into the product. To avoid this, use either cookware made of
food-grade tin or tinned copper (copper coated with food grade tin).

Another material with good thermal conductivity is aluminum. But this is also not recommended
to be used when making jams as it oxidizes. This disadvantage can also be overcome by using
steel-coated aluminum cookware or stainless steel cookware with an aluminum core.

Copper Aluminium Brass Stainless steel

394-401 203-236 97-111 15
W/(m·K) W/(m·K) W/(m·K) W/(m·K)

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 CONFIT, COULIS, COMPOTE AND GELS

Bright fruit and berry fillings in modern pastries are created

through gel, confit and compote textures.

A coulis is a liquid and smooth dessert sauce made from juice

or puree, and thickened by boiling it down with sugar. It can also
be made without being boiled and by adding icing sugar.

Usually coulis is not thickened by anything. Neither pectin nor

gelatin nor any other gelling or thickening agent is added. Coulis
are used in restaurants for servings of desserts and ice cream.

A coulis also sometimes refers to a semi-liquid fruit or berry

filling lightly thickened with pectin, gelatin, starch or other gelling
or thickening agents.

An example coulis recipe

RASPBERRY COULIS

Ingredients Total weight: ~ 605 g 100%

Fresh or frozen raspberries 550 g 91%

Sugar 55 g 9%

Cover raspberries with sugar and keep them over a water bath for 30 minutes. Strain the
obtained juice and half-boil it. Remove it from the heat, transfer it into a clean container and cool.

A confit is a jelly-like dessert filling with a smooth texture made

from fruits, berries or vegetables, which has been thickened
with gelling or thickening agents.

The word “confit” is a French culinary term that means cooking

a product at a low temperature in fat or sugar for a long time.
The word “confiture” comes from the same term (more about
confitures in the topic “Jams”).

A distinctive feature of confit is the homogenous and delicate texture, which is achieved by
combining puree and juices with a small amount of thickening or gelling agents.

The most commonly used thickening/gelling agents for confit include:

• Pectins - 1.3-2% of the total weight of the filling

• Starches - 4-5% of the total weight of the filling
• Gelatin - 2-3% of the total weight of the filling

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Starch and gelatin are usually used at the same time to obtain the characteristic texture of a
confit. Pectin is used either alone or in combination with other gelling and thickening agents to
achieve a unique texture. The amount of gelling agent needed depends on the type of product
being made (less for an individual cake in molds, more for larger cakes or sliced cakes) as well
as the product the confit is made from (more is needed for products containing a lot of acid
and/or enzymes).

In order to preserve the fresh and bright flavor of the fruits, vegetables and berries in the confit, a
relatively small amount of sugar is used (compared to confitures). So the amount of added
sugar depends on the initial sweetness of the product, the gelling agent used (for example,
some pectins require a high concentration of sugars to work properly), the storage conditions (in
a fridge or freezer) and the desired shelf life.

An example confit recipe

RASPBERRY CONFIT

Ingredients Total weight: ~ 208 g 100%

Raspberry puree 150 g 72%

Glucose syrup 15 g 7%
Sugar 30 g 14%
Pectin NH 3g 1%
Lemon juice 10 g 5%

Heat the raspberry puree together with the glucose syrup and lemon juice to 30-35°C / 86-95°F.
Mix the sugar and pectin and add to the puree. While stirring, heat the mixture and bring it to a
boil. Keep boiling it for 30 seconds. Remove it from the stove and transfer it to a clean container.
Cover with cling film and refrigerate. Stir before using.

Gel. In a broad sense, any filling prepared with gelling agents

can be called a gel (for example, custard is also a gel).

However, pastry chefs often use the term to mean delicate fruit
fillings made with agar-agar and/or xanthan gum.

A characteristic feature of gels is their semi-liquid texture and

glossiness, which are achieved by an unusual cooking method.

Semi-liquid gels are not used as a filling for cakes and sliced cakes, but only for individual cakes
in molds.

When using agar-agar, the juice or puree should first be allowed to completely solidify until it
becomes jelly. It should then be processed with a blender until smooth, adding additional juice or
puree as needed. Depending on the initial density of the puree, 1-2% agar-agar is added to it.

If using xanthan gum, the puree or juice is processed with a blender with the xanthan gum until it
dissolves and the puree thickens. The amount of xanthan gum depends on the initial texture of
the puree and the desired result. Usually 0.7-1% of the total weight of the filling is added.

As with a confit, the amount of sugars in a gel depends on the initial sweetness of the product,
the storage conditions (in a fridge or freezer) and the desired shelf life. However, in order to
preserve the fresh flavors, about 10-30% of the sugars in the total weight of the gel are used.

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An example gel recipe

LEMON GEL

Ingredients Total weight: ~ 188 g 100%

Water 40 g 21%
Lemon juice 115 g 61%
Sugar 30 g 16%
Agar-agar 2.5 g 1%

Mix agar-agar and sugar and add to water, stirring with a whisk. Then add the lemon juice and
bring the mixture to boil. Keep boiling for 30 seconds. Remove it from the stove and pour into a
clean container. Leave it to thicken in the fridge. Next, carefully process it with a hand blender,
trying not to let any air bubbles inside.

Compote (fr. сompotée) is another type of a jelly-like dessert

filling made from fruits, berries or vegetables, which has been
thickened with gelling or thickening agents.

The difference between compote, confit and gel lies in the fact
that compote contains whole fruit or pieces of fruit.

In fact, compote is a confit or gel that contains pieces of fruit.

In order to thicken compote, various kinds of gelling agents are used. Below are the ones most
commonly used:

• Pectins - 1.3-2% of the total weight of the filling

• Starches - 4-5% of the total weight of the filling
• Gelatin - 2-3% of the total weight of the filling

The texture of the pieces of fruit in the compote is very important. They should be noticeable
and not be overcooked, but at the same time not be too hard (otherwise once the compote
thickens, the solid pieces will not stick well inside and instead fall out when cutting the filling).

Therefore, hard fruits are first cooked to a softer texture with sugar and puree/juice or water, and
then thickened. It is best to add soft fruits and berries at the very end, so that they retain their
shape and texture, but at the same time are heated.

When preparing a semi-liquid gel-based compote, you can also use harder fruits, which will
create a contrast of textures. Since the gel does not solidify, the hard pieces of fruit will not fall
out of it when cut, but will still be evenly distributed in it.

The amount of sugars in the compote depends on the initial sweetness of the product, the
storage conditions (in a fridge or freezer) and the desired shelf life. However, in order to preserve
the fresh flavors, about 10-30% of the sugars in the total weight of the gel are used.

The amount of fruit pieces or whole berries in a compote solely depends on the desired texture.
You can prepare a compote with as many fruit pieces as possible without adding any puree or
juice. Once the sugar is added and while the mixture is being heated, most fruits release their
own juice, which can then be thickened together with the pieces of fruit and berries.

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An example compote recipe

PEACH COMPOTE

Ingredients Total weight: ~ 388 g 100%

Diced yellow peaches 300 g 77%

Glucose syrup 30 g 8%
Sugar 15 g 4%
Pectin NH 7.5 g 2%
Lemon juice 15 g 4%
Peach liqueur 20 g 5%

Cut the peaches into small cubes without removing the skins. Mix the sugar together with the
pectin. In a saucepan, heat the glucose syrup with the lemon juice and diced peaches and bring
the mixture to a boil. Boil over low heat until the skin from the peaches has given color to the
filling. At the same time, the diced peaches should not be overcooked.

Remove the mixture from the heat and add the sugar and pectin while stirring constantly. Return
the saucepan to the heat, bring the mixture to a boil and keep boiling for another 30 seconds.
Remove it from the heat, cool to 60°C/140°F and add the liqueur. Use the filling immediately or
cover it with cling film in contact and cool to 3°C/37°F. Stir before using.

Product Texture Gelling agents Application

Coulis Homogeneous liquid or Not normally used (or used in Restaurant desserts
semi-liquid with a texture of very small quantities) Servings of ice cream
a liquid sauce Fillings for cakes in molds

Confit Homogeneous, delicate, Pectins – 1.3-2% Cakes

jelly-like, spreadable (depending Starches – 4-5% Pastries (sliced, in a mold,
on the amount of gelling Gelatin – 2-3% choux pastry etc.)
agents) Candies

Gel Homogenous semi-liquid Agar-agar – 1-2% Restaurant desserts

with a texture of a thick sauce Xanthan gum – 0.7-1% Fillings for cakes in molds

Compote With pieces of fruits, jelly-like, Pectins – 1.3-2% Cakes (sliced, in a mold,
spreadable or semi-liquid Starches – 4-5% choux pastry etc.)
(depends on the amount of Gelatin – 2-3% Fillings for cakes in molds
gelling agents) Agar-agar – 1-2%
Xanthan gum – 0.7-1%

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