PROCESS

NOTES

Pulp

Procedures to produce pulp shown in Diagram 3.1. Small scale equipment is shown in Fig. (7) for citrus fruits.

Filter

Through a metal/plastic fine mesh sieve and then through a fine cloth filter to produce a crystal clear juice.

Mix ¬ sugar
Mix ¬ acid
Mix ¬ pectin
Mix ¬ peels

Add sugar (weight depends on recipe) and if necessary 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. Thinly sliced citrus peels are boiled in 60% sugar syrup for 15 min. and stored in the syrup for a minimum of 24 hours. For longer storage, up to six months, a chemical preservative (e.g. 1.8% sodium benzoate can be used).

Heat

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

Jars and lids sterilised by boiling in water for minimum of 10 min. Stir to ensure even distribution of peels and hot fill while jars are hot to prevent breakage. Small lid sealers available (Fig. 11).

Cool

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