Preparation of Jam, jelly, pickle, murabba in India

# Preparation of Jam, jelly, pickle, murabba in India

## Jam

- Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position.

- Jam contains 0.5-0.6 per cent acidity and 68 per cent total solids.

- Jam can be prepared from one kind of fruit or from two or more kinds. Apple, sapota, papaya, plums, mango, grapes, jack, pineapple, banana, guava, and pears are some of the fruits used for the preparation of jam.

- The FPO specification of jam is 68.5% TSS, 45% of fruit pulp, and 0.5-0.6% of acid (citric acid) per 100 gm of the prepared product.

- The steps involved in the preparation of jam are: selection and preparation of fruit, addition of sugar and acid, cooking, judging of end point by sheet test, filling hot into sterilized bottles, cooling, waxing, capping, and storage.

## Jelly

- 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.

- 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 the mould.

- Jelly contains 0.5-0.75 per cent acidity and 65 per cent total solids.

- Jelly can be prepared from fruits that are rich in pectin, such as guava, sour apple, plum, karonda, wood apple, papaya, and jackfruit.

- The FPO specification for jelly is the final product should have 65% solids, 45% fruit extract, and 0.5-0.75% acid.

- The steps involved in the preparation of jelly are: selection and preparation of fruit, extraction of juice, straining of juice, addition of sugar and acid, boiling, testing for gel formation, filling hot into sterilized jars, cooling, sealing, and storage.

## Pickle

- Pickle is a product prepared by preserving fruits or vegetables in an edible anti-microbial liquid or dry powder.

- Pickle can be classified into four types based on the preserving agent: salt, oil, vinegar, and sugar.

- Pickle can be prepared from various fruits and vegetables, such as mango, lime, lemon, amla, carrot, cauliflower, radish, turnip, cucumber, onion, garlic, ginger, chilli, etc.

- The FPO specification for pickle is the final product should have 25% of fruit or vegetable pieces, 15% of brine or oil, 5% of spices and condiments, and 4.5% of acidity.

- The steps involved in the preparation of pickle are: selection and preparation of fruit or vegetable, curing, washing, drying, addition of spices and condiments, filling into containers, addition of brine or oil, pasteurization, cooling, sealing, and storage.

## Murabba

- Murabba is a sweet preserve made with berries or fruits, spices, and sugar.

- Murabba can also be categorized under candied fruits and is a popular way of preservation in the Middle East, Central Asia, South Asia, and South Caucasus.

- Murabba can be prepared both in a dry and wet way. The dry method involves coating the fruit pieces with sugar and drying them in the sun. The wet method involves cooking the fruit pieces in sugar syrup and adding spices.

- Murabba can be prepared from various fruits, such as mango, amla, apple, plum, apricot, quince, etc.

- Murabba is believed to possess medicinal properties and can be used as a folk and traditional medicine.

- The steps involved in the preparation of murabba are: selection and preparation of fruit, peeling and grating or slicing, addition of sugar and spices, cooking, testing for doneness, filling hot into sterilized jars, cooling, sealing, and storage.