Pectin is measured by

Correct option is A

Pectin content in fruits is a key factor that determines gel strength and setting quality in jam and jelly preparation. A jelly meter is a specialized instrument designed to measure the jellifying capacity of pectin present in fruit extracts. Thermometers measure temperature and refractometers measure soluble solids, but they do not assess pectin strength directly. Hence, pectin is measured specifically by using a jelly meter.
Information booster: Pectin is a complex structural polysaccharide found in the middle lamella of fruit cell walls. High pectin content is essential for proper gel formation and desirable texture in processed fruit products. Refractometers are used to measure total soluble solids such as sugar concentration, not pectin content. Accurate pectin measurement ensures uniform quality, consistency, and consumer acceptance of jams and jellies.
Why other options are incorrect: (b) Thermometer is used only for measuring temperature during processing operations. (c) Refractometer measures sugar concentration and not the gelling property of pectin. (d) This option is incorrect because all listed instruments do not measure pectin.