The effects of HHP with varying pectin concentration on the textural and colour properties of strawberry jam samples are reported here. Cone and plate rheometers were used and two moduli were obtained: storage mod- ulus (Gt ) and the elastic modulus (Gtt ) that are measures of the 'solid like and 'liquid like properties of the sample, respectively (Collyer & Clegg, 1988). The sto- rage and loss moduli were measured over a wide range of frequencies (co) to provide a detailed picture of the viscoelastic nature of the material in its relaxed state (Collyer, 1993).