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Preparation of Jam A

This document provides instructions for preparing jam through a 5-step process: 1) selecting fresh or frozen fruits, 2) preparing the fruits by washing, cutting, and steaming, 3) boiling the fruit pulp with sugar to thicken to 68.5% total soluble solids, 4) packaging in sterilized cans or bottles, and 5) storing the sealed jam in a cool, dry place. It also includes recipes for jam from various fruits like mango, papaya, apple, and pineapple using different ratios of pulp, sugar, water, and citric acid.

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Nagaraj Mehtry
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13K views11 pages

Preparation of Jam A

This document provides instructions for preparing jam through a 5-step process: 1) selecting fresh or frozen fruits, 2) preparing the fruits by washing, cutting, and steaming, 3) boiling the fruit pulp with sugar to thicken to 68.5% total soluble solids, 4) packaging in sterilized cans or bottles, and 5) storing the sealed jam in a cool, dry place. It also includes recipes for jam from various fruits like mango, papaya, apple, and pineapple using different ratios of pulp, sugar, water, and citric acid.

Uploaded by

Nagaraj Mehtry
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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PRESENTED BY: MALLIKARJUNA.M.N. MK822 3rd B.

Sc(Ag maco)

TECHNOLOGY FOR PREPARATION OF

JAM

INTRODUCTION
Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency. Jam can be prepared either by using single or combination of tow or more fruits.

STEPS FOR PREPARING JAM


1.SELECTION OF FRUITS: Fresh, frozen fruits are used for making JAM. Fruit or fruit pulps preserved by heat or with Sulphur dioxide and dried fruits can be utilised for preparing of JAM.
2.PREPARING OF FRUITS: Washing of fruits thoroughly with water to remove adhering dert. Cut into pieces and steamed in pressure cooker.

Cont,
3.BOILING(COOKING):
The fruit-sugar-acid mixture is boiled using steam-jacketed pan, heated by steam. 24.9kg of sugar is required for 20.4kg of fruit pulp to concentrate the TSS to about 68.5%. 4.PACKAGING: JAM can be packed either in metallic cans or in glass bottles. Packaging material should be sterilized and pasteurized.

Cont..,
5.STORAGE OF JAM: JAM packed in bottles should be stored at cool and dry place. To prevent spoilage by moulds, the filled jars may be covered with wax.

FLOW CHART
select ripe fruits and wash peel and core Make pulp after removing seeds (steam in pressure cooker) Add sugar boiling Add citric acid

Cont..,
judge end point by further cooking (or 68-70%) fill it into sterilized bottles

cool
wax seal bottles store

RECIPES FOR JAM PREPARATION FROM IMPORTANT FRUITS


FRUITS MANGO PAPAYA APPLE PINEAPP LE MIXED FRUITS PULP SUGAR (Kg) WATER (ml) CITRIC ACID (g) PECTIN (g)

1.0 1.0 1.0

0.75 0.70 0.75

50 100 100

1.5 3.0 2.0

10.0 4.0 7.5

1.0
1.0

1.00
0.80

50
100

0.5
2.5

8.0
-

REFERENCE
Processing of fruits and vegetables for value addition by. -Vijay sethi, Shruthi sethi, Y.R.Meena, Bidyut C.Deka.

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