Chemistry of Jam-Making Quiz

What are the three key chemical entities that go into jam-making?

• Oil, Yeast, Baking Powder

• Flour, Eggs, Milk

• Water, Salt, Vinegar

• Sugar, Pectin, Acids

At what temperature does the gel network generally form in jam-making?

• 120˚C

• 104˚C

• 90˚C

• 80˚C

What is the recommended ratio of fruit to sugar in jam-making?

• 3:1

• 2:1

• 1:1

• 1:2

Which acid is commonly added to jam-making to help with setting?

• Citric Acid

• Acetic Acid

• Sulfuric Acid

• Hydrochloric Acid

What is the final sugar content percentage recommended for jam?

• 60-64%

• 50-55%

• 65-69%

• 70-75%

What is the pH range needed for acids in jam-making to help pectin set?

• 2.8-3.3

• 5.5-6.0

• 1.5-2.0

• 4.0-4.5

Which fruit has a higher level of pectin content?

• Strawberries

• Blackcurrants

• Apples

• Raspberries

What is the role of sugar in helping jam set?

• Acts as a thickening agent

• Enhances flavor

• Enhances color

• Draws water to itself to help pectin set

What is the main function of pectins in jam-making?

• Adding acidity

• Preservation

• Sweetening

• Forming a gel network

Why is it important to have a balance of pectin, sugar, and acid in jam-making?

• To increase shelf life

• To enhance color

• To prevent spoilage

• To achieve the perfect set