Preparation of Jam and Jelly
Ex.No.3 | PROCESSING OF JAM AND JELLY |
Aim: To prepare jam and jelly from the given fruits and evaluate the same.
Introduction
Jam is prepared by boiling the fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. FSSAI - Food Safety and Standards Authority of India (2006) previously FPO - Fruit products order (1955) 45 per cent of fruit pulp should be used for every 55 per cent of sugar and the prepared jam contains not less than 68.50 bx. It can be prepared from one kind of fruit (or) from two (or) more kinds. Jelly is prepared by boiling the fruit with water, straining, mixing the strained and clear juice extract with sugar and boiling the mixture to a stage at which it will set to a clear jel. 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 should keep its shape when removed from the mould. When cut, it should retain its shape and show a clear - cut surface. It should be tender enough to quiver, but not flow. FSSAI specification: Fruit content - 45%, TSS - 65%, Preservative - 40 ppm of SO2
Plain fruit jam - Mango
Ingredients
Mango fruit pulp - 1.0 kg Sugar - 0.75 kg Citric acid - 5.0 gram Pectin - 5.0 gram Agar (China grass) - 5.0 gram Essence - Mango fruit - 5ml Preservative - 40 ppm of SO2
Method: Select, sound and good matured mango fruit. Remove the inedible portions. Cut the fruit into small portions. Pulp the cut pieces either by making use of food processor (or) by mixie. Filter the fruit pulp. Take the fruit pulp, citric acid, pectin, agar and sugar (required amount) in a vessel and heat it over fire by
Aim: To prepare jam and jelly from the given fruits and evaluate the same.
Introduction
Jam is prepared by boiling the fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. FSSAI - Food Safety and Standards Authority of India (2006) previously FPO - Fruit products order (1955) 45 per cent of fruit pulp should be used for every 55 per cent of sugar and the prepared jam contains not less than 68.50 bx. It can be prepared from one kind of fruit (or) from two (or) more kinds. Jelly is prepared by boiling the fruit with water, straining, mixing the strained and clear juice extract with sugar and boiling the mixture to a stage at which it will set to a clear jel. 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 should keep its shape when removed from the mould. When cut, it should retain its shape and show a clear - cut surface. It should be tender enough to quiver, but not flow. FSSAI specification: Fruit content - 45%, TSS - 65%, Preservative - 40 ppm of SO2
Plain fruit jam - Mango
Ingredients
Mango fruit pulp - 1.0 kg Sugar - 0.75 kg Citric acid - 5.0 gram Pectin - 5.0 gram Agar (China grass) - 5.0 gram Essence - Mango fruit - 5ml Preservative - 40 ppm of SO2
Method: Select, sound and good matured mango fruit. Remove the inedible portions. Cut the fruit into small portions. Pulp the cut pieces either by making use of food processor (or) by mixie. Filter the fruit pulp. Take the fruit pulp, citric acid, pectin, agar and sugar (required amount) in a vessel and heat it over fire by