The presentation explains the differences between jelly and jam, highlighting that jelly is made from fruit juice and should be transparent and free from dullness, while jam is made from fruit pulp and is less stiff. Both products require careful preparation, including the addition of citric acid, cooking, and adherence to FPO specifications regarding fruit pulp and acidity levels. The document outlines the specific requirements for proper texture, color, flavor, and storage of both jelly and jam.

1. Presentation about jam and jelly like difference , flow chart, & FPO
specification

2. In jelly , fruit comes in the form of fruit juice.
It is a semi-solid product.
A perfect jelly –
should be transparent, well set,
attractive & free from dullness.
should not be Sticky or syrupy.
have the original colour and flavour of
fruit.
have crystallized sugar.

3. Ripe firm fruits
Addition of citric acid
Peeling (remove seed & core)
Judging of end point (by further cooking upto 105 °C or 68-70 %TSS )66
Washing
Addition of sugar (water if needed)
Cooking
Waxing
Boiling (with continuous stirring)
Filling hot into sterilized bottles
Capping
Storage

4. FPO Specification of Jelly
Fruit pulp – 45 %
TSS (Total soluble solids) – 65% - 68%
Acid – 0.5-0.75 %
Citric acid – 5g
Preservative – 40 ppm of SO2

5.  In Jam, the fruit comes in the form
of fruit pulp or crushed fruits (and
is less stiff than jelly as result)
 It is firm enough to hold the fruit
tissue in position.
 Fruits with enough pulp percent
are good for Jam.

6. Washing
Addition of citric acid
Pulping (remove seed & core)
Judging of end point (by further cooking upto 105 °C or 68-70 %TSS )66
Peeling
Addition of sugar (water if needed)
Cooking
Waxing
Boiling (with continuous stirring)
Filling hot into sterilized bottles
Capping
Storage

7. Fruit pulp – 45 %
TSS (Total soluble solids) – 65% - 68%
Acid – 0.5-0.75 %
Citric acid – 5g
Preservative – 40 ppm of SO2