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Jam and Preserves

Jam and Preserves

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Published by kolita kamal
fruit jam and cordial production and steps and preserves
fruit jam and cordial production and steps and preserves

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Categories:Types, Brochures
Published by: kolita kamal on May 12, 2010
Copyright:Attribution Non-commercial


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Jam andPreserves
B.K.K.K. Jinadasa
Jam and Preserves
5.1. Jam Production5.1.1. Introduction
Production of jam jellies and marmalades from fruits, sugar, pectin and edible acids is one of theoldest food preserving processes known to mankind and presents a way of making food stable byincreasing the content in soluble solids. The shelf life of the products gained by this methoddepends on the following criteria as regards their stability to microbial spoilage.
Perfect hygienic operating conditions, such as production units, filling and productionsystems
Perfect hygienic raw materials and packing materials
A high sugar content (min 60% soluble solids) which causes a lowering of the free water  by hydration
A low pH range (2.6 – 3.2)
Sufficient cooking time to achieve an inversion and exchange of sugar between themedium and fruits (Otherwise the formation of low sugar concentration zones may incur the risk of crystal formation or water exudation)
Cooking temperature
Head space sterilization of the glass jar after filling.
Capping under vacuum
5.1.2. Materials
BasinsSS KnifesChopping boardSS PansBlender Heating sourceE ScaleSterilized empty bottles and lidsRefracto meter [50-80 brix]PH meter Thermo meter 
5.1.3. Ingredients
Pineapple pulp 400gPapaya pulp400 gSugar 1286 gPectin 2gCitric acid 2.5gWater 100 mL2
Jam and Preserves
5.1.4. Procedure
Fruits were washed, peeled off, cut in to pieces and blended to make a pulp.Half the portion of sugar was put in to 100 mL of water. Then pectin was added to the abovemixture and mixed well using a blender.Remaining portion of sugar was added to the fruit pulp and boiled. Sugar, water and pectin mixture was then added to the pulp and boiled till the bricks level was68.5.Then mixture was removed from the fire and mixed with citric acid solution [2.5g acid + 2.5gwater].Then the product was filled in to a bottle while hot and capped allowed cooling. 
5.1.5. Discussion
The fruit content of the jam should be 40% and out of these fruits, and there should be at least50% of particular fruit to name the jam. The bricks level should not be less than 68.5.Citric acid must be very gentle and it should not break the pectin net work.Pectin, sugar and acids are very important factors in gel formation. These three should be balanced to form a good jam. If pectin is high, jam becomes dense. Acid increases toughness of the jam. If sugar is high, amount of water will be less to form the structure.If acidity is low cannot hold the sugar and form slack jam.3

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