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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

3.11 Preserves (jams, jellies)



Pulp (and filter for jellies only)

Procedures to produce pulp shown in Diagram 3.1. Some jams also contain whole fruit pieces. For jellies the pulp is filtered through mesh and fine cloth until it is crystal clear.

Mix ¬ sugar
Mix ¬ acid
Mix ¬ pectin

Add sugar (approximately equal weight to fruit pulp depending on recipe) and mix in correct quantites of citric acid (to obtain pH 3.0-3.3) and, for some fruits, pectin (approximately 2% by weight). Precise formulation found by experimentation.


Heat quickly in stainless steel pan, with constant stirring to prevent burning, until soluble solids content reaches 68-72% as measured by refractometer (Fig. 9).

Fill/seal ¬ jars + lids

Bottles and caps sterilised by boiling in water for minimum of 10 min. Hot fill while bottles are hot to prevent breakage. Small lid sealers available (Fig. 11).


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