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05/01/2023
Jam, Jelly and Marmalade Preparation
PRESENTATION ON
INSTITUTE OF AGRICULTURAL SCIENCES ,
RGSC , BHUBARKACHHA , MIRZAPUR
HOR 411 (0+4)
Guided By:Prof. S.P. Singh
Submitted By:Agrima SrivastavaB. Sc. (Ag.) IVth Yr.R-13003
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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 13.97vegetables 9541 168300 17.64
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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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Fruit/ vegetable for
1 kg pulpSugar (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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TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JAM
Ripe firm fruits
Washing
Peeling
Pulping
Addition of sugar
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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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PROBLEMS IN JAM PRODUCTION :
I. CrystallizationII. Sticky or gummy jamIII. Premature settingIV. Surface graining and
shrinkage V. Microbial spoilage
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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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IN THE HOME IT CAN BE PREPARED BY USING FOLLOWING RECIPES:
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IMPORTANT CONSIDERATIONS IN JELLY MAKING
A. PectinI. Alcohol test II. Jelmeter test B. AcidC. SugarD. Judging of end
pointi) Sheet or flake test ii) Drop testiii) Temperature test
Drop test
Alcohol test
Sheet test Temperature test
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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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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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PROBLEMS IN JELLY MAKING1. 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 cooking3. 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 gelation4. Syneresis or weeping of jelly : (i) Excess of acid (ii) Insufficient pectin (iii) Premature gelation (iv) Fermentation
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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 marmalade2. 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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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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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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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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Thank You !
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