"two-vat" system: heat water to 85 C (185 F) with mild agitation. disperse gelling agent into heated water with rapid mechanical agitation. disperse remaining ingredients in second vat of fruit chunks/fructose and heat to 85 C with mild agitation. pour gelling agent solution fruit solution and agitate mildly to a homogeneous solution. adjust pH of preserve (3.6-3.8) with a 50% citric acid solution. agitate for additional 5 min, then pour into jars. minimum filling temperature is 74 C (165 F). if cooling system is available, quick cool to reduce effect of heat degradation as well as maintain uniform suspension; however, if no cooling system is available, the viscostity of the system should suffice to maintain a uniform suspension.
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