Procedures for Preparation of jam ,jelly, marmalade,candy, preserve and problems facing in their preparation methods and examples and flow charts

1. Intermediate foods- jam, jelly,
marmalade, candy, preserve
Presented by-
B.Deepika(201)

2. Intermediate moisture foods (IMF)
A food product that has a water activity below
that which is required for the growth of
microorganisms.

3. The purpose of IMF foods is to achieve a water
activity that the food can be stored safely without
refrigeration.
To reduce the risk of bacterial growth, products
are treated with a combination of low pH, addition
of sugar, salt and preservatives, and a thermal
process that can eliminate pathogens and
extend shelf-life.
 In the case of yeasts and molds, chemical
preservatives such as sorbates and propionates are
used to inhibit their growth.

4. Ripe firm fruits
washing
Peeling
Pulping
Addition of sugar
Boiling
Addition of citric
acid
Judging of end
point by TSS 68%
Filling into in
bottle
Cooling
Waxing
Capping
storage
Jam
Jam is a product made by boiling fruit pulp
with sufficient amount of sugar to a reasonably
thick consistency, firm enough to hold the fruit
tissues in position.
Examples- Apple, pear, sapota, peach,
papaya, karonda, carrot, plum, straw-berry,
mango, tomato, grapes and muskmelon

5. Problems in jam production
• Microbial spoilage
• Crystallization
• Sticky or gummy jam
• Premature setting
• Surface graining and shrinkage

6. Fruit(firm not over
ripe
washing
Cutting into thin
slices
Boiling with water
for 20-30 mins
Addition of citric acid
Straining of extract
Pectin test
Addition of sugar
boiling
Judging end point
Removal of foam and
filling into bottles
Waxing and Capping
storage
Jelly
semi-solid product prepared by boiling a clear,
strained solution of pectin-containing fruit
extract, free from pulp, after the addition of
sugar and acid.
Examples- Guava, sour apple, plum, karonda,
wood apple, papaya

7. Problems in jelly making
• Failure to set
• Cloudy or foggy jellies
• Formation of crystals
• Syneresis or weeping of jelly

8. Ripe fruits
washing
Peeling
Cutting outer portion
into fine shreds
Boiling
Straining the extract
Pectin test and
addition of sugar
Cooking and addition
of shreds
Boiling till jellying point
and testing end point
Cooling & flavoring
Filling in sterilized
bottles
sealing
storage
Marmalade
This is a fruit jelly in which slices of the fruit
or its peel are suspended.
Examples-citrus fruits like oranges , lemons
Citrus marmalades are classified into
(i) jelly marmalade. (ii) jam marmalade.

9. Problems
Browning during storage which can be prevented by
adding 0.09g of KMS per kg of marmalade.

10. Candy
A whole fruit / vegetable or its
pieces impregnated with cane
sugar or glucose syrup, and
subsequently drained free of syrup
and dried, is known as candied
fruit / vegetable.
Examples- aonla , karonda,
pineapple, cherry, papaya, apple,
peach, and peels of orange, lemon,
grapefruit and citron, ginger, etc.
The total sugar content of the
impregnated fruit is kept at about
75 per cent to prevent
fermentation.

11. Preserve
A mature fruit / vegetable
or its pieces impregnated with
heavy sugar syrup till it
becomes tender and
transparent is known as a
preserve.
Examples- Aonla, bael,
apple, pear, mango, cherry,
karonda, strawberry,
pineapple, papaya, etc.

13. Problems in preparation of preserves and
candied fruits
• Fermentation
• Floating of fruits in jar
• Toughening of fruit skin or peel
• Fruit shrinkage
• Stickiness

14. THANK YOU