High methoxy pectin is a great gelling agent, provided the correct amount of sugar and acid are respected. It requires high amounts of sugar to gel and is very sensitive to acidity.
Generally a ph of 3.4-3.8 with a minimum sugar concentration of 50-55%. Traditionally used for canning applications.
Gels made with HM pectins have a firm (not heat reversible ) and short structure, and are clear, with a good flavor release.
