Sous‑vide Vacuum‑sealed Fruit Jam Reduction

Description

Sous‑vide vacuum‑sealed fruit is gently cooked to break down pectin and concentrate sugars into a jam‑like consistency.

Technical

The low‑temperature sous‑vide environment promotes controlled pectin hydrolysis, allowing the polysaccharide to depolymerize into soluble fragments that later gelatinize when the temperature is briefly raised. Simultaneously, the vacuum seal reduces oxygen exposure, preventing oxidative browning and preserving bright fruit aromatics. The final flash step at 80–85 °C drives sugar concentration to 18–22 % Brix, achieving the desired viscosity while minimizing caramelization.

Science

Primary Reaction

Pectin hydrolysis and gelatinization

Sensory Profile

Origin & History