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Processing of Jam and Jelly: Product Information
Processing of Jam and Jelly: Product Information
Processing of Jam and Jelly: Product Information
Product information
Jam:
Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of
at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening
the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp.
Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined
with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several
months when stored in a cool dry place, away from direct sunlight.
Acid: helps the pectin to set into a firm gel, reacts with some of the sugar so that it will not
crystallise when the jam/jelly sets and gives a better flavour. The optimum pH for a jam to
set is pH 3.0-3.3. Some fruits need to have additional acid added. There are several sources of
acid:
1. If available, add citric acid (usually available from chemists), tartaric acid (cream of tartar)
or malic acid in powdered form.
2. Add fruits which are high in acid to fruits low in acid. Generally lemon or lime juice are
best for this.
Jam View
3. Add some unripe fruits to provide a higher acid content.
specimen
Farhang Hamid
Farhang Haji Hamid
فەرهەنگ حەمید
کۆلێجی تەکنیکی کشتوکاڵی هەڵەبجە
+9647701420962
+9647501191918
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