Jam, Jelly & Marmalade- Procedure & FSSAI mandates

Jam, Jelly & Marmalade- Procedure & FSSAI mandates

1. Preparation, Preservation and Problems in Jam , Jellies & Marmalade Dr. Sonal R. Zanwar Assistant Professor , MGM CFT , Gandheli

2. Introduction Jams, jellies and marmalades constitute an important class of preserved fruit products. Apple jam, pineapple jam, strawberry jam and mixed fruit jam prepared by using pulp of two or more fruits are quite common. The use of high concentration of sugar in these products acts as the preservative. 3 important constituent: sugar, acid & pectin

3. JAM Jam is prepared by boiling the fruit pulp with a sufficient quantity of sugar to a thick consistency, firm enough to hold fruit tissues in position. The method for preparation of jam and jelly is the same except that pulp and pieces of fruit are used in jam while, for jelly making clear fruit extract is used. According to FSSAI specifications, minimum soluble solids in the final product shall not be less than 65 % (w/w). Jam contains 0.5-0.6% acid & invert sugar should not be more than 40% .

4. As per FSSA, Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. It may also contain fruit pieces and any other ingredients suitable to the products. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallization. Total soluble solids (m/m) - Min. 65.0 % The product shall be manufactured from minimum 45.0% by weight, of original prepared, fruit, exclusive of any added sugar or optional ingredients of finished product, except for Strawberry or Raspberry fruit, where it shall contain minimum 25.0% fruit.

5. Judging the end-point Determining the boiling point with thermometer: Thermometers or thermocouples are used to indicate the temperature which should be approximately the boiling point of a 65% sugar solution (103.9-105°C), when the process is complete. Hydrometers: They help in determining the specific gravity of material. Refractometer Sheeting or ladle test a) Cold plate test : A drop of boiling liquid from the pan is placed on a plate and allowed to cool. If the jelly is about to set, it will crinkle when pushed with a finger. b) Sheet or Flake test : Some portion of a jelly is taken in a large spoon or wooden ladle and cooled slightly. When dropped, if it falls in the form of flake or sheet, the end point is reached. If the jelly drips like syrup, it is required to further concentrate.

6. Problems in jam production

7. 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 the mould. It should be firm enough 'to retain a sharp edge but tender enough to quiver when pressed. 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.

8. Important consideration in jelly making

9. Theories of jelly formation Jelly formation is due to the precipitation of pectin rather than its swelling. Only when the pectin, acid, sugar and water are in definite equilibrium, the precipitation of pectin takes place. The rate of precipitation is influenced by the following factors: 1. Concentration of pectin in the solution 2. Constitution of pectin 3. Hydrogen ion concentration (pH) of the pectin solution 4. Concentration of sugar in solution 5. Temperature of the mixture

10. T heories to explain the formation of jellies Fibril theory : When sugar is added to the pectin solution, it destabilizes the pectin-water equilibrium and the pectin conglomerates forming a network of fibrils through the jelly. This network of the fibrils holds the sugar solution in the inter-fibril spaces. The strength of the jelly depends on the structure of the fibrils, their continuity and rigidity. Spencer’s theory : Pectin particles are negatively charged. A pectin solution is most stable in neutral pH range. Increase in acidity or alkalinity decreases its stability. In jelly formation, sugar acts as a precipitating agent and the presence of acid helps it. Olsen’s theory Hinton’s theory

11. 2. Acid The jellying of extract depends on the amount of acid and pectin present in the fruit. Of the three acids citric, malic and tartaric found in fruits, tartaric acid gives the best results. The final jelly should contain at least 0.5 % (preferably 0.75%) but not more than 1 % total acids because a larger quantity of acid may cause syneresis.

12. 3. Sugar This essential constituent of jelly imparts to it sweetness as well as body. If the concentration of sugar is high, the jelly retains less water resulting in a stiff jelly, probably because of dehydration. Inversion of sugar : When sugar (sucrose) is boiled with an acid, it is hydrolyzed into dextrose and fructose, the degree of inversion depending on the pH and duration of boiling. Because of partial inversion of the sucrose, a mixture of sucrose, glucose and fructose are found in the jelly. This mixture is more soluble in water than sucrose alone and hence the jelly can hold more sugar in solution without crystallization

13. According to their pectin and acid contents 1. Rich in pectin and acid : Sour and crab apple, grape, sour guavas, lemon, oranges (sour), plum (sour), jamum . 2. Rich in pectin but low in acid : Apple (low acid varieties), unripe banana, sour cherry, fig (unripe), pear, ripe guava, peel of orange and grapefruit. 3. Low in pectin but rich in acid : Apricot (sour), sweet cherry, sour peach, pineapple and strawberry. 4. Low in pectin and acid : Ripe apricot, peach (ripe), pomegranate, rasp berry, strawberry and any other over-ripe fruit.

14. Judging of end-point i ) Sheet or flake test ii) Drop test iii) Temperature test

15. Problems in jelly making 1. Failure to set : Addition of too much sugar Lack of acid or pectin Cooking below the end-point Cooking beyond the end-point Prolonged cooking

16. 2. Cloudy or foggy jellies Use of non-clarified juice or extract. Use of immature fruits Over-cooking Over-cooling Faulty pouring Non removal of scum Premature gelation : Excess of pectin in the extract causes prermature gelation with the result that air may get trapped in the jelly and thus make it opaque.

17. 3. Formation of crystals : It is due to addition of excess sugar and also to overconcentration of jelly. 4. Syneresis or weeping of jelly : The phenomenon of spontaneous exudation of fluid from a gel is called syneresis or weeping and is caused by several factors: i ) Excess of acid (ii) Insufficient pectin (iii) Premature gelation (v) Fermentation

18. MARMALADE This is a fruit jelly in which slices of the fruit or its peel are suspended. The term is generally used for products made from citrus fruits like oranges and lemons in which shredded peel is used as the suspended material. The specific requirements are as follows: ( i ) Total soluble solids (m/m) - Min. 65.0 % ( ii) Fruit content except peel (m/m) - Min. 45.0% (iii) Peel in suspension - Min. 5.0 % Citrus marmalades are classified into ( i ) jelly marmalade, and (ii) jam marmalade

19. Jelly marmalade The following combinations give good quality of jelly marmalade: Sweet orange (Malta) and khatta or sour orange (Citrus aurantium) in the ratio of 2: 1 by weight. Shreds of Malta orange peel are used. Mandarin orange and khatta in the ratio of 2: 1 by weight. Shreds of Malta orange peel are used. Sweet orange (Malta) and galgal (Citrus iimonia ) in the ratio of 2: 1 by weight. Shreds of Malta orange peel are used.

20. Jam marmalade The method of preparation 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.

21. Problems in Marmalade Making