COLLEGE OF AGRICULTURE, RAIPUR

SESSION: 2019-2020

PRACTICAL ASSIGNMENT

PROCESSED PRODUCTS: PRESERVE AND

MARMALADE WITH FPO SPECIFICATIONS.

COURSE TITLE: Post-Harvest Management & Value Addition of Fruits &

Vegetables
COURSE NO.: AHFR 5321
COURSE CREDIT: 2 (1+1)

SUBMITTED TO: SUBMITTED BY:

Dr. (Smt.) Deepti Patel Sonam Chandrakar
Scientist 110117078
Dept. of Fruit Science B.Sc. (Ag) III Year
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CONTENTS

Sr.no. Topic Page no.

1. Introduction 01

2. The FPO specifications for marmalade 02

3. Procedure for marmalade preparation 02-04

4. Example: Steps in Making of Orange Marmalade 04-06

5. Precautions to be taken while preparing marmalade 07

6. Preserves 08

7. Steps in Making of Preserves 08-09

8. References 10
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INTRODUCTION
 Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled
with sugar and water.

 Marmalade is a fruit jelly in which slices of the fruit (or) its peel is suspended.

 The term is generally used for products made from citrus fruits like oranges and
lemons in which shredded peel is used as the suspended material.

 Citrus marmalade is classified into:

(1) jelly marmalade,

(2) jam marmalade.

 The well-known version is made from bitter orange, but it is also made
from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other
citrus fruits, or a combination.

 The word "marmalade" is borrowed from the Portuguese marmelada,

from marmelo 'quince'.

 Marmalade is generally distinguished from jam by its fruit peel.

 However, it also may be distinguished from jam by the choice of fruit, though
historically, it has often been used for non-citrus preserves.
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THE FPO SPECIFICATIONS FOR MARMALADE

(i) Total soluble solids (m/m) Min. 65.0 %
(ii) Fruit content except peel (m/m) Min. 45.0 %
(iii) Peel in suspension Min. 5.0 %

The specific requirements are as follows:

 The container shall be well filled with the product and shall occupy not less than
90% of the net weight of the container, when packed in the rigid containers.

INGREDIENTS
Pectin extract 1 litre
Sugar 750 gm
Shredded peel 62 gm

PROCEDURE FOR MARMALADE PREPARATION

1. Preparation of fruits: The outer yellow flavedo portion of the peel of citrus fruits
contains coloring matter and volatile oils, whereas the inner white albedo portion
contains pectin.
 The yellow portion of the peel is peeled off thinly from the fruit with a
stainless-steel knife.
 The thin yellow peel is cut into fine shreds with a knife or by using a shredding
machine.
 The shreds are boiled and drained to remove the bitterness.
 The sliced or crushed fruit is boiled gently by simmering with 2- or 3-times water
to extract the pectin. While it is being boiled, a teaspoonful of the clear extract is
taken from the pan and tested with alcohol for its pectin content.
 The boiling process usually takes 45 to 60 minutes.
 After boiling the extract is filtered through a muslin cloth.
 The pectin extract can be clarified by using a filter aid by passing through a filter
press.
2. Preparation of peel shreds: The peel is cut into shreds (1.9-2.5 cm long and
0.8-0.12 cm thick).
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 The shreds are softened by boiling before they are added to the marmalade.
 If they are added directly without preliminary softening to the sugar solution
and boiled, they become tough.
 Generally, three methods are employed for softening the shreds.

i) The shredded peel is boiled for 10-15 minutes in several changes of water. The
bitter principles present in the peel are also removed in this process.

ii) The shreds are boiled in 0.25 percent solution of sodium carbonate or 0.1 percent
ammonia solution.

ii) The shreds are then auto-claved at 1160C to 1210C (70-105 k Pa).

 The time required to soften shreds depends upon their size and shape.
3. Cooking: The extract is boiled along with required quantity of sugar in a
steam-jacketed kettle or stainless-steel vessel.
 Boiling is continued and the impurities rising to the surface are removed.
 When the temperature of the boiling mixture reaches 1030C at sea level, the
prepared shreds are added to it at the rate of 62 g for each kg of the original
extract.
 Boiling is continued till the jellying point is reached which is determined by
using either sheet test, drop test or weight test.
4. Cooling: The marmalade is cooled in a shallow pan or in a water-cooled pan by
slow stirring to allow the uniform distribution of shreds in the marmalade.
 During cooling, when the temperature reaches 82 to 880C, a thin film begins to
form on the surface of the marmalade which becomes sufficiently thick to
prevent floating of the shreds onto the surface.
5. Addition of flavor: Due to volatilization of natural flavor during cooking process,
addition of artificial flavor is desirable to compensate the loss.
 It is desirable to add a small amount of flavor to the product, because most of
the natural flavor volatilizes during the boiling and cooking processes.
 Generally, a small quantity of orange oil is added to the marmalade at the time
of filling into jars or cans as a flavorant.
6. Packing: After cooling the marmalade is filled into jelly glasses or glass jars,
which can be closed air-tight or is packed in cans which are hermetically sealed.
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 In jelly glasses, the marmalade is allowed to set overnight and on cooling a

thin layer of molten paraffin wax is poured on the top. When packed in A21/2
size cans.
 The cans are inverted upside down to sterilize the lids and stored in a cool dry
place.

EXAMPLE: Steps in Making of Orange Marmalade:

Step 1: Select fresh and healthy fruits Pick

fresh oranges, sweet orange and lemons
and wash under running water.

Step 2: Get the jars and lids washed and

sterilized.

Step 3: Peel the fruits.

Step 4: Remove the remaining rind.

Step 5: Slice the oranges and lemons in 5
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half.

Cut the fruit in half, across the segments,

as shown.

The tough, white part in the centre must be

cut out and discarded - it is too tough and

Step 6: Chop the oranges and lemons. Next,

slice the two halves into thin slices.

Step 7: Measure out sugar, pectin and acid.

Mix the dry pectin with about 1/4 cup of

sugar and keep this separate from the rest
of the sugar.

Step 8: Mix the chopped oranges with the

pectin and ¼ sugar.

Step 9: Cook the fruit - With Peels or Not?

Peels add the characteristic bitterness to

marmalade, but some people do not like
marmalade because it is bitter - so here are
both ways to make it.

Step 10(a): With the Peels: If you want the

characteristic bitter taste of marmalade,
put the peels, 2.5 cups of water (or orange
juice for a richer flavour) and 1/8 teaspoon
of baking soda in a saucepan. Bring the mix
to a boil. Cover it, turn down the heat and
let it simmer for 20 minutes.
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Step 10(b): Without the peels If you want a less

bitter taste, skip the preceding (step 10a) and
instead place the chopped fruit and 2.5 cups of
water or juice in a saucepan and simmer for 10
minutes.

Step 11: Add the sugar and return to a boil.

Add the sugar and bring the mixture back to a
full boil.

Step 12: Bring the mixture to a full boil Stir

the mix and bring it to a full boil, hold, for
one minute.

Step 13: Fill the jars and put the lid Fill them
to within 1/4 inch of the top, wipe any spilled
marmalade off the top, seat the lid and
tighten the ring around them.

Step 14: Process the jars in the boiling water

bath Keep the jars covered with at least 1
inch of water. Keep the water boiling. Boil
them for at 15 minutes.

Step 15: Done Lift the jars out of the water

and let them cool.
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PRECAUTIONS TO BE TAKEN WHILE PREPARING

MARMALADE
1. Shredded not diced: When someone dices rather than shreds, you get a cloudy
marmalade.
 Shreds look far nicer.
 But don't make the shreds too fine - cut them medium to chunky to give your
marmalade texture when you bite into it.
2. Soften your peel properly: One of the most common mistakes people make is
not to soften their peel properly which makes the marmalade hard work to eat.
 Cooking the peel is also important to release pectin which helps your marmalade
set.
3. Dissolve your sugar then leave it alone: After adding sugar to the oranges, stir
the mixture over a gentle heat to ensure it's completely dissolved before it starts to
boil.
 Once it's reached a rolling boil, disturb it as little as possible.
4. Don't overcook your marmalade: While you're testing your marmalade to see if
it's set, take it off the boil.
 Otherwise you risk boiling away the water content, and ending up with a dark,
over-thick marmalade that's dry and rubbery.
5. Cool before potting: This allows the mixture to thicken slightly so that the peel,
when potted, remains evenly distributed throughout the jar.
 Once potted put the lids on as quickly as possible to create a vacuum.
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PRESERVES
Preserves are made up of small whole fruits or pieces of fruits in clear, thick,
slightly gelled syrup.

Preserves: refers to whole or chopped fruit that has been canned, either in its own
juices, in syrup, or in water; preserves made from small fruits can have a spreadable
consistency and a texture similar to that of jam, while preserves made from larger
fruits aren’t necessarily spreadable.

STEPS IN PRESERVE MAKING

EXAMPLE: AMLA PRESERVE MAKING.
Ingredients:
Fresh big (firm) Amlas 1 kg
Sugar ¼-1 kg
Citric acid 4g
Alum (for each usage) 1/2 tsp
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Method
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REFERENCES

 http://www.eagri.org/eagri50/HORT381/pdf/lec15.pdf

 https://en.wikipedia.org/wiki/Marmalade

 https://www.bbcgoodfood.com/howto/guide/top-10-tips-making-marmalade

 https://www.simplyrecipes.com/wp-content/uploads/2006/02/seville-orange-marm

alade-horiz-a-1800-1024x689.jpg

 http://ecoursesonline.iasri.res.in/mod/page/view.php?id=5840

 http://egyankosh.ac.in/bitstream/123456789/44284/1/Module-4.pdf