the way pectin works in jams and jellies is similar to the way it works in the vegetal: pectin molecules in fruit have a negative charge, they repel each other and bond with water, keeping it inside the fruit. when fruit is used to make preserves, by cutting and cooking it, the natural acids contained in the fruit are released and interact with some of the negative charges, loosening up the pectin matrix. when pectin and sugar are added to make the jam, added sugar attracts water molecules, bringing the pectin chains closer together to form a loose, fluid matrix. as the mixture cools, it gels into a mesh-like network that entraps and supports the liquid and dissolved sugar. the result is what people call a jelly, or a food technologist would call sugar-acid-pectin gel. there are also advanced types of pectin that, by using calcium to bind, instead of sugar and acid, allow to create healthier low sugar jams and marmalades where the structure is provided by a calcium gel.
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