PRESENTED BY:PRESENTED BY:

MALLIKARJUNA.M.N.MALLIKARJUNA.M.N.

MK822MK822

33rdrd B.Sc(Ag maco) B.Sc(Ag maco)

TECHNOLOGY FOR TECHNOLOGY FOR PREPARATION OFPREPARATION OF

JAMJAM

INTRODUCTIONINTRODUCTION

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

STEPS FOR PREPARING STEPS FOR PREPARING JAMJAM

1.SELECTION OF FRUITS:1.SELECTION OF FRUITS:

Fresh, frozen fruits are used for making JAM. Fruit Fresh, frozen fruits are used for making JAM. Fruit or fruit pulps preserved by heat or with Sulphur dioxide or fruit pulps preserved by heat or with Sulphur dioxide and dried fruits can be utilised for preparing of JAM.and dried fruits can be utilised for preparing of JAM.

2.PREPARING OF FRUITS:2.PREPARING OF FRUITS:

Washing of fruits thoroughly with water to remove Washing of fruits thoroughly with water to remove adhering dert. Cut into pieces and steamed in pressure adhering dert. Cut into pieces and steamed in pressure cooker. cooker.

Cont…,Cont…,

3.BOILING(COOKING):3.BOILING(COOKING): The fruit-sugar-acid mixture is boiled using The fruit-sugar-acid mixture is boiled using

steam-jacketed pan, heated by steam. 24.9kg steam-jacketed pan, heated by steam. 24.9kg of sugar is required for 20.4kg of fruit pulp to of sugar is required for 20.4kg of fruit pulp to concentrate the TSS to about 68.5%.concentrate the TSS to about 68.5%.

4.PACKAGING:4.PACKAGING: JAM can be packed either in metallic cans JAM can be packed either in metallic cans

or in glass bottles. Packaging material should or in glass bottles. Packaging material should be sterilized and pasteurized.be sterilized and pasteurized.

Cont..,Cont..,

5.STORAGE OF JAM:5.STORAGE OF JAM:

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

FLOW CHARTFLOW CHART select ripe fruits and washselect ripe fruits and wash peel and core peel and core

Make pulp after removing seedsMake pulp after removing seeds

(steam in pressure cooker)(steam in pressure cooker) Add sugarAdd sugar boilingboiling Add citric acidAdd citric acid

Cont..,Cont.., judge end point by further cookingjudge end point by further cooking

(or 68-70%)(or 68-70%)

fill it into sterilized bottlesfill it into sterilized bottles

coolcool

waxwax

seal bottlesseal bottles

storestore

RECIPES FOR JAM PREPARATION RECIPES FOR JAM PREPARATION FROM IMPORTANT FRUITSFROM IMPORTANT FRUITS

FRUITSFRUITS PULPPULP SUGARSUGAR

(Kg)(Kg)WATERWATER

(ml)(ml)CITRIC CITRIC ACID (g)ACID (g)

PECTIN PECTIN (g)(g)

MANGOMANGO 1.01.0 0.750.75 5050 1.51.5 10.010.0

PAPAYAPAPAYA 1.01.0 0.700.70 100100 3.03.0 4.04.0

APPLEAPPLE 1.01.0 0.750.75 100100 2.02.0 7.57.5

PINEAPPPINEAPPLELE

1.01.0 1.001.00 5050 0.50.5 8.08.0

MIXED MIXED FRUITSFRUITS

1.01.0 0.800.80 100100 2.52.5 --

REFERENCEREFERENCE

Processing of fruits and vegetables for Processing of fruits and vegetables for value addition by.value addition by.

-Vijay sethi, Shruthi sethi, -Vijay sethi, Shruthi sethi, Y.R.Meena, Bidyut C.Deka. Y.R.Meena, Bidyut C.Deka.