Jam and Preserves
Jam Production5.1.1. Introduction
Historically, jams and jellies may have originated as an early effort topreserve fruit for consumption in the off-season. As sugar for theirmanufacture became more affordable, the popularity and availability of these fruit products increased (Anon., 1983). Jellies, jams, preserves, andmarmalades are primarily distinguished by the form in which their fruitcomponent is incorporated. In jellies, only strained fruit juice is used, while jams are made with crushed or ground fruit material. Regardless of theirform, all are sugar–acid–pectin gels or low-methoxyl pectin–calcium gels. Their structure, appearance, and mouthfeel result from a complexinteraction between pectin level and functionality, PH, sugar type andcontent, setting temperature, and, in the case of low-methoxyl pectin gels,calcium content.
BasinsSS KnifesChopping boardSS PansBlender Heating sourceE ScaleSterilized empty bottles and lidsRefracto meter [50-80 brix]PH meter Thermo meter
Pineapple pulp 400gPapaya pulp400 gSugar 1286 gPectin 2gCitric acid 2.5gWater 100 mL
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. 3