Effect of Pectin on the Quality Attributes and Phenolic Composition of Blackberry Jam from Wild and Cultivated Fruits at Different Altitudes

This study investigated the influence of different pectin concentrations (0%, 0.1%, and 0.5%) on the physicochemical, antioxidant, and sensory properties of blackberry jam (Rubus fruticosus L.) prepared from fruits harvested at three altitudinal locations (wild: 998 m; cultivated: 500 m and 1090 m). The jams were analyzed for phenolic profile, antioxidant capacity, color, texture, and sensory attributes. The results showed that altitude strongly affected the phenolic profile and antioxidant...