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close this bookTraining Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.)
close this folderChapter 3 Fruit and Vegetable Products
View the document(introduction...)
View the document3.1 Fruit Pulp
View the document3.2 Fruit Juice
View the document3.3 Squash
View the document3.4 Cordial
View the document3.5 Syrup
View the document3.6 Nectar
View the document3.7 Wine
View the document3.8 Spirit
View the document3.9 Vinegar
View the document3.10 Fruit in Syrup
View the document3.11 Preserves (jams, jellies)
View the document3.12 Preserves (marmalade)
View the document3.13 Vegetable Products
View the document3.14 Dry Salted Vegetables
View the document3.15 Brined Vegetables
View the document3.16 Pickles
View the document3.17 Sauces

3.10 Fruit in Syrup




Mature, but not over-ripe fruit, harvested carefully and transported in containers (Fig. 1) with loaded weight of 10 kg approx. to prevent bruising.


Sort by size, shape, maturity (Table 2).


Wash in clean water.


By hand or by small scale equipment (Fig. 3). Wear gloves if manual peeling as acids (and in pineapple an enzyme) can damage skin. Use stainless steel knives and easily cleaned plastic or wooden cutting surfaces.


By hand or small machine to remove stone or seeds and cut into slices, halves etc.

Fill/Mix ¬ Hot sugar syrup
Fill/Mix ¬ Jars

Place fruit in container and add 50% sugar syrup heated to 90° C. Jars and lids sterilised by boiling in water for minimum of 10 mins. Hot fill while bottles are hot to prevent breakage.

Seal ¬ lids

Small lid sealers available (Fig. 11).


Heat filled bottles in boiling water for 10-20 min., depending on the type of fruit used and the size of the bottle.


Cool in air or more rapidly in a bottle cooler (Fig. 8).