production process of jam

2. nsistency. Ja
sing single
or more fru
nsistency. Ja
sing single
or more fru

4. Segment People wanting to have a
sweet breakfast
Target group All people in the upper and
middle class
positioning Makes food interesting

5. Kissan jam
pineapple
strawberry
mango
apple
mixed fruit
blast range

8. Ripe firm fruits received for jam production
are sorted and graded according to their
color, sensory appeal. spoiled fruits are
removed from the lot. This can be done
using hand picking, color sorters.

9. for effective washing of fruits, 200 ppm of chlorine can be
used in water. pH and temperature should be maintained, to
prevent fruits from getting damaged or bruised. Dump and
spray washers can be used in industries.
Fruits can be hand peeled as in case of citrus and apple,
mechanical peelers and automated peeling machines containing
blades are generally used in industries. Some fruits don’t require
peeling. Pitting is sone in fruits containing hard inner stones.

10. Pulping is done to remove seed and core part. Various
pulping machines are available in market for fruits such as
mangoes, peaches, tomatoes, bananas, draw berries and
celeries etc.
The gap between the sieve and rotor can be adjusted to suit
different type of size and qualities of materials to be pulped.
Required amount of sugar and pectin is added to the fruit
pulp/juice. Water can be added ,if needed. sugar, binds to
the water molecules and frees up the pectin chains to form
their network.
Adding more pectin results in harder jam and using more
sugar can make it sticky.

11. Boiling is the most important step in jam making, which
require a lot more patience. After keeping the above
prepared mixture on heat, we need to wait till the sugar
dissolves. Slowly, whole room will get filled by the fruity
smell and a net wok like pectin
A foamy scum may form on the surface of the jam; this is
normal and can be removed by adding a little butter (about
20g) to break the surface tension or by skimming it off
with a spoon while your mixture is cooling.

12. Specified amount of citric acid is added while boiling
itself. We heat the mixture upto 105 C or 68-70%TSS
to ensure proper setting of jam. Sheet test can also be
performed to check jam.
Sheet test – small portion of jam is taken in spoon and
cooked a bit, and allowed to drop, if product drops as
sheet or flakes, jam is made perfect, otherwise boiling
is continued.

13. Jam is poured hot into the sterilized bottles , and it is
allowed to cool down by putting into water bath,
waxing by paraffin wax or other waxes can be done,
and finally metal caps are vacumn capped on the jars.
Canned jam should be kept in cool, dry places
away from sunlight.
Shelf life of canned jam is around one year.

15. CONCULSION:
46% of our people responded that they prefer
jam with bread.
90% of the jam consumer consume kissan jam.
100% of the people found kissanjam to be
available anywhere.
Kissan jam customers are highly loyal towards
the product.