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    AW Aterials: Lucky J. Gnana May 2011 Page 1 of 1

    Uploaded by

    Lakshman J. Gnanaprakasam
    The document provides instructions for making jam. It lists the raw materials as fruit pulp or pieces, sugar, citric acid, and pectin. The method involves washing, peeling, and chopping the fruit, boiling it with the other ingredients, and continuing to boil until the temperature reaches 104-106°C. The jam is then filled into clean bottles while hot. It notes that 6 parts of fruit will yield 10 parts of jam and that woodapple jam does not require added pectin.

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    AW Aterials: Lucky J. Gnana May 2011 Page 1 of 1

    Uploaded by

    Lakshman J. Gnanaprakasam
    6 views1 page
    The document provides instructions for making jam. It lists the raw materials as fruit pulp or pieces, sugar, citric acid, and pectin. The method involves washing, peeling, and chopping the fruit, boiling it with the other ingredients, and continuing to boil until the temperature reaches 104-106°C. The jam is then filled into clean bottles while hot. It notes that 6 parts of fruit will yield 10 parts of jam and that woodapple jam does not require added pectin.

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    Jam

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    The document provides instructions for making jam. It lists the raw materials as fruit pulp or pieces, sugar, citric acid, and pectin. The method involves washing, peeling, and chopping the fruit, boiling it with the other ingredients, and continuing to boil until the temperature reaches 104-106°C. The jam is then filled into clean bottles while hot. It notes that 6 parts of fruit will yield 10 parts of jam and that woodapple jam does not require added pectin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    6 views1 page

    AW Aterials: Lucky J. Gnana May 2011 Page 1 of 1

    Uploaded by

    Lakshman J. Gnanaprakasam
    The document provides instructions for making jam. It lists the raw materials as fruit pulp or pieces, sugar, citric acid, and pectin. The method involves washing, peeling, and chopping the fruit, boiling it with the other ingredients, and continuing to boil until the temperature reaches 104-106°C. The jam is then filled into clean bottles while hot. It notes that 6 parts of fruit will yield 10 parts of jam and that woodapple jam does not require added pectin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    JAM

    RAW MATERIALS
     Fruit pulp/pieces – 1 part
     Sugar – 1 part
     Citric acid – 0.1%
     Pectin – 1.0%

    METHOD
    1. Wash and clean the fruits
    2. Peel the fruits and remove any seeds. For pineapple, remove the eyes and the central
    piece.
    3. Chop the fruit into small pieces. If necessary, the fruits could be made into a pulp in a
    blender.
    4. Boil on a low fire the fruit pulp/fruit pieces in a stainless steel vessel with the citric acid.
    5. Mix the sugar and pectin and add into the boiling fruit pulp/pieces
    6. Continue boiling (high or medium fire) until the temperature reaches 104 – 106oC.
    7. Fill the jam into clean bottles, while hot and close the bottles immediately.

     6 parts of fruits will yield 10 parts of jam. Eg. 600 grams of fruit pieces will give 1 kg of
    jam.
     For woodapple jam, do not add pectin, since the fruit contains sufficient quantities of
    pectin. For 500 grams of fruit pulp add 515 grams of sugar and a little water.

    Lucky J. Gnana May 2011 Page 1 of 1

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