Effects on jam gelation derived from varying the amount of low-ester pectin and calcium added, pH, Brix, and the time of pectin addition during simmering were investigated with an eye towards improving jam quality. A model experiment was designed and carried out. Data pertaining to the effects of the aforementioned factors was collected and charted on orthogonal table L_s1 (3⁴⁰). Hardness, stickiness (adhesion) and viscosity were also analyzed to develop indices suitable for evaluating gelation.

Experimentation indicated that the quantity of low-ester pectin added, Brix level, time at which pectin is added, and the quantity of added calcium all affect gelation. In addition, the interactions between the quantity of low-ester pectin added and Brix and between the quantity of low-ester pectin and calcium were found to be significant. Finally, hardness and stickiness, but not viscosity, were determined to be suitable properties for establishing gelation benchmarks.