Aim: To prepare apple jam.

Materials Required: Apple, sugar, pressure cooker, boiling pan, plate, knife, peeler,
chopping board, sieve, tissue paper, spatula, citric acid, alcohol, refractometer, weighing
balance, sterilized glass bottle.

Theory:
Jam is a sweet spread or conserve made from fruit pulp and sugar boiled to thick
consistency, firm enough to hold the fruit tissue in position and soluble solids greater than
68.5% which is determined by refractometer. Fruit is first crushed to obtain a fairly uniform
mass when cooked. Jam can be prepared from any of the fruit types:

● Fresh fruits: Jam obtained from fresh fruits are of the best quality but the difficulty in this
is spoilage which may occur during long distance transportation and seasonal fruits have
to be stored or preserved in large stocks in frozen or chilled form or they can also be
preserved by heat treatment with chemical in it.

● Frozen Fruits: Flavor and aroma of fruits is maintained in jams prepared by frozen fruits
and the fruits are freezed after adding sugar to it to prevent browning.

● Heat Preserved Fruits: Here fruits are heated to sterilizing temperature in hermetically
sealed containers and small amount of sugar is also added to preserve aroma, texture and
color.

● Sulphated Fruits: Sulphur dioxide is employed in the form of sodium or potassium

metabisulphite (KMS), calcium sulphite which hardens the tissue & prevents them from
disintegration. This is used for red color fruits like red plum, strawberries, raspberries etc
as sulphur dioxide bleaches the red color of fruit. Here fruits should be heated to boiling
temperatures & then cooled before adding sulphur dioxide.

● Dried Fruits: Jam prepared by dried fruits won't have natural color and flavor and pectin
content is also low.

There are mainly 2 types of method for jam preparation. One of them is the cutting and
peeling method and the other one is boiling method. Jam can also be prepared either by
the addition of the pectin or without addition of pectin. Fruit should be optimally ripened
for the preparation of jam. It should not be under ripe or over ripe.

Signifance Of Jam:
This methodology still finds wide application in fruit preservation in spite of recent
techniques love canning, cooling etc because it is straightforward and a lot of economical.
In a jam fruit tissue are command in position by gel. it’s created from mixture of fruits to that
batty and raisins US been value-added.
Pectin substance in fruits are protopectin, acid. The protopectin gift in underneath riped fruit
inhibit gel formation. cellulose present in properly moistured fruit jam answer with coater. To
extract pectin, fruit is to be held in an exceedingly bit of water as a result of a number of
cellulose substance of fruit stay in solid portion.
Preservation action in jam is because of sugar that cut back water activity and excess sugar
ends up in diffusion of microorganism cell.

Flowchart of jam preparation:

Selection of raw material/fruit

(clean and optimally ripe fruit is chosen,mid seasonal fruit is good for jam making)

Preparation of fruit

(Fruit is washed to remove the undesirable material like dust and dirt, leaves stalks. Fruits is
then peeled and sliced with accurate thickness)

Pectin extraction (boiling)

(The fruit pieces are boiled in a steam kettle. Little amount of water may be added to allow
pulping)

Addition of sugar

(Cane sugar(sucrose) is added in adequate amount. Sugar is added upto 68°brix and final
product should contain 30-35% sugar. The mixture is boiled to 135-68.5°brix and to allow
sufficient inversion of sugar)

Addition of acid, colour, and flavour

(acid like citric acid, malic acid and tartaric acid may be added if fruit is not rich in acid
content, edible colour and flavour are permitted to add when boiling is near to completion)
 Addition of pectin

(external pectin may be added if insufficient. Butter or edible oil may also be added to avoid
frothing)

Determination of end point

(weight of finished jam =1^½ times the weight of sugar. Jam with 68.5°brix , TSS boils at
106°C. End point of boiling of jam is 18°higher than the boiling of water and TSS is
measured by refractometer, specific gravity, hydrometer and thermometer at the end point)

Storage

(Jam is stored in hermetically sealed containers and covered with wax paper to avoid the
mould growth)

Problems in jam production:

1. Crystallization: The final product should contain 30 to 50 % invert sugar, if it is less
than 30, cane sugar may crystallize out on storage and if it is more than 50 the jam will
become honey like mass due to formation of small crystals of glucose. Corn syrup or glucose
may be added along with cane sugar to avoid crystallization.
2. Sticky or gummy jam: Because of high percentage of total soluble solids, jams tend to
be gummy or sticky which can be solved by addition of citric acid or pectin or both.
3. Premature setting: This is due to low total soluble solids mad high pectin content and
can be prevented by adding more sugar otherwise a small quantity of sodium bicarbonate is
added to reduce the acidity and thus prevent pre coagulation.
4. Formation of bubbles: This is due to air become trapped in hot jam and can be prevented
by removing foam from jam before filling jars Ladle or pour jelly quickly into jar. Do not
allow jam to start gelling before jars are filled.
5. Microbial spoilage: Moulds and some yeast may spoil the jam during storage when
there is an imperfect seal or too much air space between the jar lid and jellied product, pbut
they are destroyed if exposed to less than 90% humidity. Hence, jams should be stored at
80% humidity. It can also be prevented by covering the surface of jam with a disc of waxed
paper instead of sealing it because mould does not grow under open conditions as rapidly as
in a closed space. Also by pouring the hot jam into hot, pre-sterilized canning jars within a
fourth of an inch of the top of the jar. Seal with pre-treated lids and process in water bath for
the recommended time.
6. Softness: If jam is too soft, there may be incorrect proportions of sugar, acid and juice.
Making too large a batch or undercooking may also be a cause.
7. Syneresis: Excess acid in juice makes pectin unstable or it may be due to storage place is
too warm or storage temperature fluctuated. It can be prevented by maintaining proper acidity
of juice, storing in a cool, dark, dry place. Seal with lids and process.

Procedure
Cutting and peeling method:

Selection of the raw material

(Apple should be optimally ripen,fresh and free from blemishes)

Weigh and then Wash

(Wash the apple properly using water to remove adhering dust & dirt on the upper surface)

Preparation for making Jam

(Removing the unwanted parts of apple by Peeling,coring and pitting)

Weigh the waste & calculate the percentage of weight loss

(Obtained by removing peel and seeds)

Weigh the peeled apple & wash it

Slicing / Dicing/Grinding
(Cut the apples into required size and grind them in grinder)

Weigh the prepared material

 (Take the weight of apple puree)

Weigh the Sugar

(Weigh the sugar equal to the weight of prepared material)

Cook the prepared material

(Initially cook the puree using ¼ of the water by Open Pan method and gradually add water)

Addition of sugar on softening

(Initially add ⅓ of the weighed sugar, gradually add rest of sugar spoon by spoon
till it homogenize and continuous stirring is essential)

When mixture reaches 55 ° brix add 0.2% Citric acid

(Cook the mixture till it reaches 68 °brix.Using Refractometer check the degree brix)

Add the color if required and then mix well

(for good appearance)

Transfer it into a glass container

When the mixture is properly cooked hot fill into a sterilized container)

Cool the mixture to 90 °C and tighten the lid

Label it and Store in the refrigerator

Boiling method:

Selection of raw material

(optimally ripened, fresh apples devoid of any cut and damaged tissue. In raw fruit, pectin is
present as protopectin and in over ripened fruit, it is present as pectinic acid so setting of the
jam will not be proper as water will not be properly bound)

Weigh them and wash them

Pour 1/4th water in pressure cook with the fruits till 3 to 4 whistle

Screen apples on sieve and press them on it

(to obtain pulp on pressing it on the sieve)

Weigh the obtained pulp

Boil the pulp and add 1/4th sugar and add rest sugar spoon by spoon

Add 0.2% citric acid till mixture reaches 55°brix and cook till it reaches 68°brix
 Add color to it if required and mix well

Cool it to 90℃

Storage
(hot fill the jam in glass bottle and tighten the lid on further cooling and label it and store it in
refrigerator)

Large jam processing unit

Observations:

METHOD Texture Colour Flavour Apperance OVERALL

ACCEPTABILITY
Cutting and
peeling method

Boiling
Method

Result:

Inference: