Transacylation between pectin molecules may increase the viscosity of pectin solution. The present study was to investigate the feasibility of using pectin methyl esterase (PME) catalyzed transacylation reaction between pectin molecules to reduce the demand of sugar in jam making. Model solutions of citrus pectin added with NaCl, with and without PME, Ca3(PO4)2, EDTA and citric acid, were prepared and incubated for the enzymatic reaction to proceed. Higher viscosity in PME-pectin-EDTA solution as compared with the pectin solution indicates the occurrence of PME-catalyzed transacylation. The turbidity readings of the PME-pectin solutions were increased after the addition of EDTA or citric acid, indicating that the chelation of metal ions promotes more transacylation than deesterification and reconfirming the occurrence of transacylation in the system. Jam prepared from PME-modified citrus pectin at 300 g L-1 sucrose content was found to be in the same range of viscosity as the jam from untreated citrus pectin at 550~600 g L-1 sucrose content and commercial fruit jams at 580~920 g L-1 sugar content. We conclude that it is technically feasible to use transacylated pectin in the making of a jam with reduced sugar content.