Mixed Fruit Jam Production | Foodresearchlab

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MIXED FRUIT JAM PRODUCTION
An Academic presentation by Dr. Nancy Agens,
Head, Technical Operations, FoodResearchLab
Group www.foodresearchlab.com Email
info_at_foodresearchlab.com
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Today's Discussion
OUTLINE
In-Brief
Introduction Procedure For Making Mixed Fruit Jam
Conclusion
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In-Brief
Jam is one of the worldwide used food, it has a
part in every culture, and its flavours can
represent their tradition.Studies show that
First-ever evidence of jam being used as a
portion of food from the 1st century Ad. The
flavours seem different based on the raw
materials used but the process of making it is
almost similar. Food research lab helps you to
know the production of mixed fruit jam for the f
ood product development
i ndustries and f ood development companies.
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Introduction
Jam is made up of fruit juices, fruit pulp, fruit
juice concentrate or dry fruit. These pieces of
fruit or the pulp or juice are boiled along with
sweeteners, namely sugar, dextrose, invert sugar
or liquid glucose to a suitable
concentration. It can be prepared by adding a
combination of fruit pieces together or also
with one specific fruit.
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An entirely made jam will contain favours of the
fruit(s) used for manufacturing and will be free
from any additional burnt or undesirable flavour
and crystallized sugar. Jam is prepared for
personal use at home and also for commercial
purpose. Commercially prepared jam is
manufactured in food industry companies by two
methods. One is "Pan method " that gives
traditional taste, and the other one is by using
vacuum machines for production in large
quantities. The food industry companies and the
r ecipe development should come up with a
mouth-watering fruit jam.
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Procedure For Making Mixed Fruit Jam
The first step of jam production is the
selection of ripe fruits.
These fruits are handpicked and categorized
based on their colour, smell and appearance.
1. Inspection
Rotten or damaged fruits are removed.
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2. Washing
selected fruits are now washed with
water containing 200 ppm of chlorine. Properties
like pH and temperature are maintained. Water
is not forced instead of Dump and spray washers
are used in industries to prevent fruits from
getting damaged.
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3. Peeling
For small quantity manufacturing to the food
manufacturers of the UK, fruits are peeled using
hands. And for large manufacturing, a machine
with blades are used for the purpose. Some
fruits need not be peeled in such cased pulping
is done.
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4. Pulping
Seeds and core part are removed by
pulping. There are various kind of machines
available in the market for different
fruits. These machines contain blades that can
be adjusted to the needed size and quantity of
material to be pulped.
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Contd..
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5. Addition of Sugar
Sugar and pectin are added to the prepared fruit
pulp in the required quantity using the
suggestion of r ecipe development
services. Water can be added to lower the
concentration. A network is formed as sugar is
added because it frees up the pectin chains and
binds the water molecules together. Harder jam
is made by adding more pectin and sticky jam is
made by adding more sugar says the r ecipe
development consultants.
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6. Boiling
One of the most critical steps in jam making is
boiling, which has to be done with more patience.
The prepared mixture kept on the flame. After a
few mins, the sugar starts to dissolve the room
is filled with a fruity smell and a network like
pectin. During this process, A foamy scum can be
seen forming over the layer that can be skimmed
with a spoon while the mixture is cooling or
butter can be added at this point to break the
surface tension.
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7. Addition of Citric Acid
The required amount of citric acid is added while
boiling.
To ensure the proper setting of jam temperature
of heating is maintained at 105 C or
68-70TSS. To check the background of the jam
sheet test is conducted. Sheet test is
conducted by taking a small portion of jam and
cooked a little then it is allowed to drop from
the spoon if the jam drops or flakes the jam is
prepared perfectly if not the jam is boiled for
some more time.
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8. Filling into Bottles
Bottles are sterilized before the hot jam is
poured into it, cooling of these hot bottles is
done by putting it into the water bath. Paraffin
wax or other waxes are used for waxing after
which metal caps are vacuum capped to the bottle.
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9. Storage
Bottled jam is now ready to be stored, and these
are kept in a cool and dry place and protected
from direct sunlight. Bottled jams have a shelf
life of at least 12 months. The f ood
development industry must check this properly.
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Conclusion

• There are thousands and thousands of jam
  available in the market which can make even your
  boring morning breakfast delicious.
• A proper blend of sugar and suitable fruits will
  make the jam taste divine.
• The n ew product development in food industries
  should make mixed fruit jam using Pubrica's blog.

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