Presentation

1. Jam, Jelly and Marmalade
Preparation
INSTITUTE OF AGRICULTURAL
SCIENCES ,
RGSC , BHU
BARKACHHA , MIRZAPUR
HOR 411 (0+4)
Guided By:
Prof. S.P. Singh
Submitted By:
Agrima
Srivastava
B. Sc. (Ag.) IVth
Yr.
10/25/2016
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2. INTRODUCTION
 India is the second largest producer of fruit and vegetables in the
world. Total area under fruit and vegetable cultivation is estimated
at 12 million hectares, which is 7% of total cropped area in the
country. The commercial processing of fruit & vegetables is
approximately 2.0%. India exported processed fruits and
vegetables worth Rs. 5240 million in 1997-98.
 During 2015-16, India exported fruits and vegetables worth Rs.
8,391.41 crores which comprised of fruits worth Rs. 3,524.50
crores and vegetables worth Rs. 4,866.91 crores.
 As per the latest estimates, by (CIPHET), Ludhiana, the wastage
of fresh horticultural produce is upto 18 per cent due to poor
postharvest management practices. Hardly 2 per cent of
perishable horticultural produce is processed to value added
products.
Area
(1000ha)
Production
(1000
tonne)
Productivity
(Tonne/ha)
Fruits 6358 88819 13.97
vegetables 9541 168300 17.64
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3. .
JAM
 Jam is a product made by boiling fruit pulp with sufficient
sugar to a reasonably thick consistency, firm enough to
hold the fruit tissues in position .
 Apple, pear, sapota (chiku),apricot, loquat, peach,
papaya, karonda, carrot, plum, straw- berry, raspberry,
mango, tomato, grapes and muskmelon are used for
preparation of jams.
 It can be prepared from one kind of fruit or from two or
more kinds .
 Jam contains 0.5-0.6 per cent acid and sugar should not
be more than 40 percent and TSS 68%.
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4. Fruit/ vegetable
for 1 kg pulp
Sugar (kg) Citric acid (gm) Water (ml)
Aonla
.75 - 150
Apple .75 2.0 100
Apricot .60 1.0 100
Carrot .75 2.5 200
Grapes .70 1.0 50
Guava .75 2.5 150
Karonda .80 - 100
IN THE HOME IT CAN BE PREPARED BY USING THE RECIPES AS:
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5. TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JAM
Ripe firm
fruits
Washing
Peeling
Pulping
Addition
of sugar
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6. Boiling
Addition of citric
acid
Judging of end point by further
cooking up to 105 degree
Celsius or 68% TSS or by sheet
test
Filling hot into bottles
Cooling
Waxing
Capping
Storage
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7. PROBLEMS IN JAM PRODUCTION :
I. Crystallization
II. Sticky or gummy jam
III. Premature setting
IV. Surface graining and
shrinkage
V. Microbial spoilage
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8. JELLY
 A jelly is a semi-solid product prepared by boiling a clear, strained
solution of pectin containing fruit extract, free from pulp, after the
addition of sugar and acid.
 A perfect jelly should be transparent, well-set, but not too stiff, and
should have the original flavour of the fruit. It should be of attractive
colour and keep its shape when removed from the mould.
 It should be firm enough to retain a sharp edge but tender enough to
quiver when pressed.
 It should not be gummy, sticky or syrupy or have crystallized sugar.
The product should be free from dullness, with little or no syneresis
(weeping), and neither tough nor rubbery and should have TSS 65% ,
0.5 - 0.75% acid and 45% of fruit juice.
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9. IN THE HOME IT CAN BE PREPARED BY USING FOLLOWING RECIPES:
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10. IMPORTANT CONSIDERATIONS IN JELLY MAKING
A. Pectin
I. Alcohol test
II. Jelmeter test
B. Acid
C. Sugar
D. Judging of end
point
i) Sheet or flake test
ii) Drop test
iii) Temperature test
Drop test
Alcohol test
Sheet test Temperature test
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11. TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JELLY
Fruit (firm not over
ripe)
Washing
Cutting into thin slices
Boiling with water ( for
about 20-30 min )
Addition of citric acid during boiling (
2gm per kg of fruit )
Straining of extract
Pectin test ( for addition of sugar
)
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12. Addition of sugar
Boiling
Judging of end point
Removal of scum or foam ( 1 teaspoonful edible oil
is added for 45 kg sugar )
Colour and remaining citric
acid added )
Filling hot into bottles
Waxing
Capping
Storage at ambient
temperature
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13. PROBLEMS IN JELLY MAKING
1. Formation of crystals :
2. Failure to set : (i) Addition of too much sugar
(ii) Lack of acid or pectin
(iii) Cooking below the end-point
(iv) Cooking beyond the end-point
(v) Prolonged cooking
3. Cloudy or foggy jellies : (i) Use of non-clarified juice or extract
(ii) Use of immature fruits
(iii) Over-cooking
(iv) Over-cooling
(v) Non-removal of scum
(vi) Faulty pouring
(vii) Premature gelation
4. Syneresis or weeping of jelly : (i) Excess of acid
(ii) Insufficient pectin
(iii) Premature gelation
(iv) Fermentation
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14. MARMALADE
 This is a citrus fruit product prepared by cooking fruit pulp
or extract with sufficient amount of sugar and using shreds
of peel as suspended material.
 Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
 The method of preparation for jam marmalade is
practically the same as that for jelly marmalade. In this
case the pectin extract of fruit is not clarified and the whole
pulp is used. Sugar is added according to the weight of
fruit, generally in the proportion of 1:1. The pulp-sugar
mixture is cooked till the TSS content reaches 65 per cent.
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15. PROBLEMS IN MARMALADE MAKING
 Browning during storage is very common which
can be prevented by addition of 0.09 g of KMS
per kg of marmalade and not using tin
containers. KMS dissolved in a small quantity of
water is added to the marmalade while it is
cooling. KMS also eliminates the possibility of
spoilage due to moulds.
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16. TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF
MARMALADE
Ripe fruits
Washing
Peeling outer yellow portion ( flavedo )
Cutting yellow portion into fine shreds ( 1.9-2.5
cm long and .08 - .12 cm thick )
Boiling
Straining the extract
Testing for pectin content ( alcohol test )
Addition of sugar
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17. Cooking to 103 to 105 degree
Celsius
Addition of
prepared shreds
Boling till jellying
point
Testing for end
point
Cooling ( 82-88 degree
Celsius)
flavouring
Filling in sterilized
bottles
Sealing
Storage at ambient
temperature
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