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Jam and Preserves

This document discusses the production of jam, preserves, and fruit cordials. It provides details on the ingredients, procedures, and important quality factors for each product. Jam is made from fruits, sugar, pectin, and citric acid, with a minimum sugar content of 60% to prevent spoilage. Fruit cordials use clarified fruit juices concentrated to 40% total soluble solids. Sulphur dioxide is often added as a preservative and its level is quantified through titration with iodine solution. Maintaining proper acidity, sugar content, and preservative levels are highlighted as important for product stability and shelf life.

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kolita kamal
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1K views

Jam and Preserves

This document discusses the production of jam, preserves, and fruit cordials. It provides details on the ingredients, procedures, and important quality factors for each product. Jam is made from fruits, sugar, pectin, and citric acid, with a minimum sugar content of 60% to prevent spoilage. Fruit cordials use clarified fruit juices concentrated to 40% total soluble solids. Sulphur dioxide is often added as a preservative and its level is quantified through titration with iodine solution. Maintaining proper acidity, sugar content, and preservative levels are highlighted as important for product stability and shelf life.

Uploaded by

kolita kamal
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Jam and

Preserves
(GS/M.Sc./FOOD/3608/08)

B.K.K.K. Jinadasa
2/1/2010
Jam and Preserves

5.1. Jam Production

5.1.1. Introduction

Production of jam jellies and marmalades from fruits, sugar, pectin and edible acids is one of the
oldest food preserving processes known to mankind and presents a way of making food stable by
increasing the content in soluble solids. The shelf life of the products gained by this method
depends on the following criteria as regards their stability to microbial spoilage.
• Perfect hygienic operating conditions, such as production units, filling and production
systems
• Perfect hygienic raw materials and packing materials
• A high sugar content (min 60% soluble solids) which causes a lowering of the free water
by hydration
• A low pH range (2.6 – 3.2)
• Sufficient cooking time to achieve an inversion and exchange of sugar between the
medium and fruits (Otherwise the formation of low sugar concentration zones may incur
the risk of crystal formation or water exudation)
• Cooking temperature
• Head space sterilization of the glass jar after filling.
• Capping under vacuum

5.1.2. Materials

Basins
SS Knifes
Chopping board
SS Pans
Blender
Heating source
E Scale
Sterilized empty bottles and lids
Refracto meter [50-80 brix]
PH meter
Thermo meter

5.1.3. Ingredients

Pineapple pulp 400g


Papaya pulp 400 g
Sugar 1286 g
Pectin 2g
Citric acid 2.5g
Water 100 mL

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Jam and Preserves

5.1.4. Procedure

Fruits were washed, peeled off, cut in to pieces and blended to make a pulp.
Half the portion of sugar was put in to 100 mL of water. Then pectin was added to the above
mixture and mixed well using a blender.
Remaining portion of sugar was added to the fruit pulp and boiled.
Sugar, water and pectin mixture was then added to the pulp and boiled till the bricks level was
68.5.
Then mixture was removed from the fire and mixed with citric acid solution [2.5g acid + 2.5g
water].
Then the product was filled in to a bottle while hot and capped allowed cooling.

5.1.5. Discussion

The fruit content of the jam should be 40% and out of these fruits, and there should be at least
50% of particular fruit to name the jam. The bricks level should not be less than 68.5.
Citric acid must be very gentle and it should not break the pectin net work.
Pectin, sugar and acids are very important factors in gel formation. These three should be
balanced to form a good jam. If pectin is high, jam becomes dense. Acid increases toughness of
the jam. If sugar is high, amount of water will be less to form the structure.
If acidity is low cannot hold the sugar and form slack jam.

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Jam and Preserves

5.2.1. Fruit cordial

Cordials are made out of clarified fruit juices. General specification for cordials is as follows.
Total soluble solid 40%
Fruit content 2.5%
Acidity 1.25%
Benzoic acid 600 ppm [sulphur dioxide 350ppm]

5.2.2. Ingredients

Pineapple pulp 150g


Papaya pulp 150g
Sugar 600g
Water 625 mL
S.M.S 0.035%
C.M.C 0.5%
Citric acid 0.05-0.1%

5.2.3. Procedure

C.M.C and sugar were mixed well.


Then water was added to it.
Mixture was boiled for 5 min and removed from the fire.
Then the pulp and citric acid were added.
Mixture was strained and boiled up to 85 -950C for about 20 min to reach 42 bricks level.
Mixture was removed from fire and S.M.S was added.
Then the product was filled in to sterilized bottles while hot and sealed immediately.

5.2.4. Discussion

C.M.C was added to stabilize the cordial.


S.M.S was added to preserve the cordial and enhance its shelf life.
SMS should be prepared just prior to the addition since SO 2 can be released to the environment
and reduce its activity.

5.3 Determination of SO2 content of a food sample

5.3.1. Introduction

Sulphur dioxide is used as a food preservative. This can be used in the form of a gas, a solution
like Sulphurus acid or a Sulphite of sodium, Potassium or calcium. SO2 amount present is
calculated for regulatory purpose. Sulphurus acid inhibits the growth of Yeast, Mould and

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Jam and Preserves

aerobic bacteria and enzymatic browning. Furthermore this conserves vitamin C but inactive
vitamin B.
Objective of this titration is to quantify the S.M.S level in fruit cordial.

5.3.1. Materials

Round bottom flask [250 mL]


Condenser
Receiving adopter
Beaker [500 mL]
Pipette [10 mL]
Heating mantle

5.3.2. Chemicals
Conc.HCL
0.05N iodine solution
Starch solution
Pumice stone

5.3.3. Method

50.13 g of cordial was measured in to the round bottom flask and added water up to the volume
of 200 ml.
Little amounts of pumice stones and CaCO3 were added
Distil head; condenser and receiver were connected to the flask.
200 mL of distilled water was added into the beaker and few drop of starch indicator was added.
20 mL of HCL was added to the round bottom flask and heated by direct heating to release SO2
in to the distil water [after adding 0.2 mL of iodine solution to the beaker].
After adding 0.2 mL of iodine, the water starch solution became blue color but this blue color
was lost with time due to the action of SO2
Then again 2 drops of iodine were added and waited for discoloration.
Titration was continued for 10 min.

5.3.4. Results

Sample wt 50.13 g
Amount of iodine added 5.8 mL

5.3.5. Calculation

The amount of SO2 in ppm = Titre x 0.0016 x 106 / X mL


= 5.8 x 0.0016 x 106 / 50.13
= 185.12

Sulphur dioxide level in cordial is 185.12 ppm.

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Jam and Preserves

5.3.6. Discussion

In this reaction Iodine was converted to I- by SO2 released from S.M.S


This means sulphur dioxide is neutralized by the Iodine.
Titration is to be conducted for 10 min time period to extract all the SO2 IN the cordial.

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