Jam Marmalade

Taking a sample

Measuring Method

Brix of various Jam and Marmalade samples

Fruit • Vegetable

Drink

Bean curd (Tofu) • Soy milk

Sweet beans

Honey

Noodle • Fish bouillon

Ramen Soup

Pudding • Jelly

Curry • Soup

Condiments

Jam • Marmalade

1. Taking a sample

Place 20-50 grams of jam/marmalade in a beaker and mix well with a plastic spoon. Apply 2-3 drops onto the prism surface.

2.Measuring Method

● Hand-Held Refractometers  <MASTER-4α,4T, 4M, 80H>
1) Apply a few drops of jam/marmalade onto the prism and close the daylight plate. Make sure the jam/marmalade is spread evenly over the prism surface.   2) Look through the eyepiece. Read the boundary line where the blue and the white color meet. This is the Brix (%)
*Suitable for jam/marmalade during cooking. The H-Series is best for samples that contain some acids.
*After measuring, wipe the prism with a wet tissue.

● "Pocket" Refractometers  <PAL-2, 3, α>
1) Apply a few drops of jam/marmalade onto the prism surface. To ensure that the sample is covering the prism surface completely, press the sample down with a plastic spoon.   2) Press the "START" key. Brix (%) value displayed in 3 seconds!
*Wash with lukewarm water after measuring highly viscous samples.
*Low-sugar jam and marmalades have become popular recently. Some products show values between Brix 35-40% which can not be measured by the PAL-2 (Brix 45-93%). In these cases, we recommend using the PAL-1(Brix 0～53%),PAL-α(Brix 0～85%) and PAL-3(Brix 0～95%).

3.Brix of various Jam and Marmalade samples