High Sugar Concentration

sugar concentration of 60% in finished or processed fruit products generally insures preservation preservation is determined osmotic pressure of sugar solution water activity values in the liquid phase

Basic Ingredients
Fruit Sugar Acid Pectin
combination of them will ensure the good gel formation, which act as the most important quality

Fruit
gives each product the characteristic of flavour, taste, colour provides at least part of the pectin and acid needed for successful gel formation fruits that are rich in flavour are best because the large proportions of sugar necessary for proper consistency and good keeping quality dilute the fruit flavour

Fruit
supplies the water needed to dissolve the other ingredients and some or all of the pectin and acid

Sugar
Preservative (lowers Aw)
Fruit jams that are not prepared with the correct sugar content and thoroughly cooked can allow harmful microbes to grow

Pectin
a chain of polygalacturonic acid which has a molecular weight up to 150000 primary gelling agent - as thickener if pectin in fruit is not enough- commercial During ripening, pectin is broken down by the enzymes pectinase and pectinesterase

Pectin structure

Acid
Citric acid Lime and lemon juice Acidity of the jam/jelly should be pH 3.0 needed to maintain the pectin structure the addition of acid which high in H+ ion will bind to dissociated COO- that will shift the equilibrium to the left hand side COOH = COO- + H

Jam Jelly Marmalade Fruit butters Fruit Preserves

Jam
made from whole or cut fruits, cooked to a pulp with sugar, producing a thick, fruity, spread total soluble solid TSS must not less than 65% contains 32-34% water Gel formation
dependent on pectin content

 should be bright and rich in colour reflecting the colour of the fruit should have the full flavour of the fruit used and set without becoming too stiff fruits that have low taste and flavour can be mixed with those that have a stronger taste

Type of Jam

Moisture content %

Sugar (as invert sugar, %)

Vitamin C mg/100 g

Jam made from berry fruits: strawberry, raspberry, etc.

Jam made from stone fruits: apricot, peach, etc.

29.8

69.0

10 - 25

29.6

69.3

10 - 35

Jelly
made from the juice of the fruit and sugar clear and sparkling when finished firm enough to hold its shape

Marmalade
soft, transparent fruit jellies that contain small pieces of fruit or citrus peel

Fruit butters
are made from fruit pulp cooked with sugar until thickened

Fruit preserves
are made of small, whole fruits or pieces of fruits in a clear, thick, slightly gelled syrup

Preserving High Sugar Preserves

molds can still grow on the surface of these products unless they are heat-processed Mycotoxins
cause cancer in animals have been found in some jars of jelly with surface mold growth.

Paraffin or wax seals don't prevent mold growth and are no longer recommended for sealing any sweet spread, including jelly

Preserving High Sugar Preserves

To prevent mold growth
pour hot sweet spreads into sterilized jars leave 1/4-inch headspace Seal Process
use the processing time recommended for your altitude

Making jelly/jam without added pectin

firm fruits naturally high in pectin
three-fourths ripe and one-fourth under ripe fruit.

Use at most 6 cups 8 cups of fruit juice at a time and combine the right amounts of juice, sugar and lemon juice Heat to boiling. Stir until the sugar is dissolved. Boil over high heat, stirring frequently, until the gelling point is reached.

Test for the gelling point

Temperature test
Use a jelly or candy thermometer and boil until jam reaches the right temperature for your altitude If your altitude is Sea level 1,000 feet 2,000 feet Boil until mixture reaches 220 degrees F 218 degrees F 216 degrees

Test for the gelling point

Refrigerator test
Remove all the jam from the heat and pour a small amount of boiling jam on a cold plate. Put the plate in the freezing compartment of a refrigerator for a few minutes. If the jam gels, it is thick enough.

Test for the gelling point

Sheet or spoon test
Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

When mixture first boils, drops are light and syrupy. When two drops form together and "sheet" off the spoon, the gelling point has been reached.

As mixture continues to boil, drops become heavier and drop off spoon two at a time.

 Overcooking jam and jelly can break down pectin and prevent proper gelling. Always make only one batch at a time. Making more than one batch at a time (doubling or tripling the recipe) often results in soft gels. Stir constantly while cooking to prevent burning. Remember that recipes are developed for specific jar sizes.
Using larger jars may cause excessively soft sweet spreads.

Pasteurization
mild heating treatment at temperatures up to 100C causes only a slight decrease in taste and nutritional value Inactivates enzymes Pasteurized products therefore spoil faster than sterilized products

Pasteurization
products should be stored in temperatures below 20C The more acid or sugar contained in a pasteurized product, the longer it will stay good because the remaining microorganisms do not have a chance to develop

 Heat container in a pan of hot water It is important that the lid of a glass jar fit well, do not close the lid tightly
some air should be allowed to escape during heating

Close the lid tightly immediately after removing the jar from the pan. As the product cools, a vacuum will develop within the container.
In this way the food has no chance of coming in contact with the air and becoming contaminated.

 Start monitoring the heating time as soon as the water has reached the recommended temperature listed in the appendix. Remove the bottles or tins as soon as the recommended time has elapsed and allow them to cool.