I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that form. It works very well.
Now I am considering doing this to get clarified mango juice for a jam for a tart. However if I am adding pectic enzyme to get the clarified juice then it seems very likely that I am effectively counteracting the pectin that I would add later for the jam. I guess this is called denaturing the enzyme.
Is there a known method to break down pectic enzyme before my attempt at making jam that will not damage the fruit juice significantly?