This document provides information on the preparation of jam, jelly, and marmalade. It discusses the key ingredients and processes involved. Jam is made by boiling fruit pulp with sugar to a thick consistency. Jelly is made from a clear fruit extract solution with added sugar and acid. Marmalade contains shreds of citrus peel suspended in fruit pulp and sugar. The document outlines the ingredients and processes for making different varieties of jam, jelly, and marmalade at home or on an industrial scale.

1. POLYTECHNIC IN
AGRICULTURE, SDAU,
DEESA
Jam, Jelly and Marmalade
Preparation
HORT. 6.5 (0+2)
Guided By:
Prof.
M.S.Shinde
Submitted By:
Abhay, Dvij,
Dhruv, nikunj
Diploma (Ag.)
3rd Yr.

2. PANSALA ABHAY 13
KINKHABWALA DVIJ 9
PATEL DHRUV 16
MAKVANA NIKUNJ 10
SARDARKRUSHINAGAR DANTIWADA
AGRICULTURAL UNIVERSITY
SUBMITTED BY :
NAME ROLL NO.
SUBJECT : HORT. 6.5(0+2)
TOPIC: PRESERVATION OF JAM JELLY AND
MARMALADE
SUBMITTED TO :
PROF.
DR.M.S.SHINDE

3. INTRODUCTION
India is the second largest producer of fruit and vegetables in the
world. Total area under fruit and vegetable cultivation is estimated
at 12 million hectares, which is 7% of total cropped area in the
country. The commercial processing of fruit & vegetables is
approximately 2.0%. India exported processed fruits and
vegetables worth Rs. 5240 million in 1997-98.
During 2019-20, India exported fruits and vegetables worth Rs.
8,391.41 crores which comprised of fruits worth Rs. 3,524.50
crores and vegetables worth Rs. 4,866.91 crores.
As per the latest estimates, by (CIPHET), Ludhiana, the wastage
of fresh horticultural produce is upto 18 per cent due to poor
postharvest management practices. Hardly 2 per cent of
perishable horticultural produce is processed to value added
products.
Area
(1000ha)
Productivity
(Tonne/ha)
Fruits 6358 13.97
vegetables 9541 17.64

4. .
J
AM
Jam is a product made by boiling fruit pulp with sufficient
sugar to a reasonably thick consistency, to hold the fruit
tissues in position .
Apple, aonla, sapota (chiku), gauva, papaya, carrot,
straw- berry, mango, tomato, grapes and are used for
preparation of jams.
It can be prepared from one kind of fruit or from two or
more kinds .
Jam contains 0.5-0.6 per cent acid and sugar should not
be more than 40 percent and TSS 68%.

5. Fruit/ vegetable
for 1 kg pulp
Sugar (kg) Citric acid (gm) Water (ml)
Aonla
.75 - 150
Apple .75 2.0 100
Mango .75 1.5 50
Carrot .75 2.5 200
Grapes .70 1.0 50
Guava .75 2.5 150
Sapota .75 3.0 150
IN THE HOME IT CAN BE PREPARED BY USING THE RECIPES AS:

6. TECHNOLOGICAL FLOWSHEETFORPROCESSING OFJAM
Ripe firm
fruits
Washing
Peeling
Pulping
Addition
of sugar
.

7. Boiling
Addition of citric
acid
Judging of end point by further
cooking up to 105 degree
Celsius or 68% TSS or by sheet
test
Filling hot into bottles
Cooling
Waxing
Capping
Storage

8. JELLY
A jelly is a 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.
A perfect jelly should be transparent, well-set, but not too stiff,
and should have the original flavour of the fruit. It should be of
attractive colour and keep its shape when removed from themould.
It should not be gummy, sticky or syrupy or have crystallized
sugar. The product should be free from dullness, with little or no
syneresis (weeping), and neither tough nor rubbery and should have
TSS 65% ,0.5 - 0.75% acid and 45% of fruit juice.

9. IN THE HOME ITCAN BE PREPARED BY USING FOLLOWING RECIPES:
Fruit/ vegetable
for 1 kg pulp
Sugar (kg) Citric acid (gm)
Wood apple
.75 -
Sour Apple .75 2.0
Mango .75 1.5
Jamun .75 2.5
Grapes .70 1.0
Guava .75 2.5
Plum .75 3.0

10. IMPORTANTCONSIDERATIONSIN JELLYMAKING
A. Pectin
I. Alcohol test
II. Jelmeter test
A. Acid
B. Sugar
C. Judging of
end point
i) Sheet or flake
test
ii) Drop test
iii) Temperature
test Drop test
Alcohol test
Sheet test Temperaturetest

11. TECHNOLOGICAL FLOWSHEETFORPROCESSING OFJELLY
Fruit (firm not over
ripe)
Washing
Cutting into thin slices
Boiling with water ( for
about 20-30 min)
Additionof citric acid during boiling
(2gm per kg of fruit )
Straining of extract
Pectin test (for addition of sugar)

12. Additionof sugar
Boiling
Judging of end point
Removal of scum or foam ( 1 teaspoonfuledible oil
is added for45 kg sugar )
Colour and remaining citric
acid added )
Filling hot into bottles
Waxing
Capping
Storage at ambient
temperature

13. MARMALADE
▪ This is a citrus fruit product prepared by cooking fruit pulp
or extract with sufficient amount of sugar and using shreds
of peel as suspended material.
▪ Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
▪ The method of preparation for jam marmalade is
practically the same as that for jelly marmalade. In this
case the pectin extract of fruit is not clarified and the whole
pulp is used. Sugar is added according to the weight of
fruit, generally in the proportion of 1:1. The pulp-sugar
mixture is cooked till the TSS content reaches 65 per cent.

14. Ripe fruits
Washing
Peeling outer yellow portion ( flavedo )
Cutting yellow portion into fine shreds ( 1.9-2.5
cm long and .08 - .12 cm thick )
Boiling
Straining the extract
Testingforpectincontent ( alcohol test)
Additionof sugar
TECHNOLOGICAL FLOW SHEETFOR PROCESSINGOF
MARMALADE

15. Cooking to 103 to 105 degree
Celsius
Addition of
prepared shreds
Boling till jellying
point
Testing for end
point
Cooling ( 82-88 degree
Celsius)
flavouring
Filling in sterilized
bottles
Sealing
Storage at ambient
temperature