Life Sciences & Biotechnology
Title: | Jam, Jellies and Marmalade - preparation |
Area: | Life Sciences & Biotechnology |
Focus Area: | Food Industry |
Patent: | N.A. |
Company Transferred: | N.A. |
Developing Agency: | CSIR- Central Food Technological Research Institute |
Email: | ttbd@cftri.res.in |
| Website Link : | https://www.cftri.res.in/ |
Brief Description
Description : | Among preserved fruits, jams, jellies, and marmalades form an important class of products. The popular varieties of jams are pineapple, Mango, Mixed fruit, Strawberry, Grape, Apricot and among jellies guava and papaya, and orange marmalades. The product is used as a spread on bread for sandwiching. It is very
popular now-a-days to eat bread with jams/jellies or marmalades. Can also consumed along with chapathi, dosa or similar breakfast foods to make them more palatable. The packing ranges from 25g (single serve) to 4 Kg or even 7 Kg Jam : It is a product prepared by boiling the fruit pulp (sometimes whole fruit) with sufficient quantity of sugar to a moderately thick consistency, firm enough to hold the fruit tissues in position. It is commercially produced by using 45 parts of fruits pulp for every 55 parts of sugar. It should contain 68% soluble solids as determined by refractometer when cold and uncorrected for insoluble solids. Jelly: It is a product prepared by boiling clear fruit extract (with or without) water with sugar and boiling the mixture to a stage at which it will set to a clear get.
Marmalade: Marmalade is a fruit jelly in which the slices of the fruit or the peel are suspended. The term generally is associated with the products made from citrus fruits like oranges and lemons, in which shredded peel is included as suspended material |
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