The document provides instructions for processing sugar apple jam. Key steps include: 1) Cutting the fruit into pieces, scraping the pulp, and removing seeds. 2) Adding an equal amount of sugar to the pulp and heating the mixture while stirring continuously. 3) Dissolving citric acid or lemon juice in water and mixing with the pulp to achieve a pH between 3.0-3.3. Continuing to heat and stir until the sugar content reaches 68%. 4) Pouring the hot jam into sterilized jars, sealing, cooling, and labeling the finished product.

1. Processing of sugar apple jam
1. Cut fruits into pieces.
2. Scrape the pulp from
the skin.
3. Extract the seeds.
4. Add sugar to pulp (1 kg of
sugar for each 1 kg of
pulp).
5. Heat the mixture in a
stainless steel vessel while
stirring con- tinuously.
6. Dissolve citric acid (5-7
g/kg) in water separately
and mix it with the pulp.
Alternatively, lemon juice
can be used (50 ml/kg).
Check that the pH is
between 3.0 and 3.3.
7. Continue heating stirring
all the time, until the total
sugar content is 68% (see
page 13b).
8. Dissolve potassium
metabi- sulphite (0.1 g/kg)
in water and mix with the
pulp (optional).
9. Pour jam into pre-sterilised
glass jars and seal (see
Tech- nical Note 22). The
ideal pouring temperature
is 82- 85ºC.
10. Cool jars at room
tempera- ture.
11. Label.
1
3
4+5
6+7
8
9
Fresh sugar apple Use only ripe fruits
without bruising or
damage.
Cut into pieces
Scrape pulp from
skin
Ingredients for 1 kg sugarapple pulp:
 1 kg sugar
 5-7 g citric acid, or
 50 ml lemon juice
 0.1 g potassium metabisulphite (optional)
Label
Cool at room
temperature
Poor into jars
and seal
Heat mixture
while stirring
Remove seeds
Continue cook-
ing mixture
Dissolve potas-
sium metabisul-
phite (0.1 g/kg) in
water and add
Dissolve citric acid
in water and add
Add sugar (1:2)

2. Halabja Technical Agricultural college
Department industry food
Farhang Hamid
Farhang Haji Hamid
‫حەمید‬ ‫فەرهەنگ‬
‫هەڵەبجە‬ ‫کشتوکاڵی‬ ‫تەکنیکی‬ ‫کۆلێجی‬
+9647701420962
+9647501191918
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