Making marmalades

This slide will help us to know about- Marmalade –
1.Introduction
2.Ingredients
3.Jelly marmalade
4.Jam marmalade
5.Flowchart – Processing of marmalade

1. Dr. Kalam Agricultural College Kishanganj Submitted by – PIYUSH GUPTA DKAC/033/2017-18 Post-harvest Management and value Addition of Fruits and vegetables AFS-322 [2(1+1)] Assignment on – Making Marmalades of Citrus Fruits Submitted to – Dr. D.P. Saha Dr. S.S. Solankey

2. Making Marmalades of Citrus Fruits

3. Contents Marmalade – Introduction Ingredients Jelly marmalade Jam marmalade Flowchart – Processing of marmalade

4. 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 . Citrus marmalades are classified into – (1) Jelly marmalade (2) Jam marmalade . The FPO specifications for marmalade are TSS- 65% and fruit juice - 45% of the prepared product.

5. Ingredients Ingredients Quantity Pectin Extract 1 litre Sugar 750 gm Shredded Peel 62 gm

6. Jelly m armalade It is prepared from the clarified pectin extract. 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 limonia ) in the ratio of 2:1 by weight. Shreds of Malta orange peel are used.

7. 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.

8. Fruit (firm, not over ripe) Washing Cutting into thin slices Boiling with water (1.5 times the weight of fruit for about 20-30 minutes) Addition of Citric acid during boiling (2g/kg of fruit) Flowchart – Processing of Marmalade

9. Pectin test (for addition of sugar) Addition of sugar Boiling Judging of end-point (sheet/drop/temperature test) Removal of scum or foam (one teaspoon edible oil added for 45 kg of sugar) Colour and remaining citric acid added Straining of extract

10. Filling hot into clean sterilized bottles Waxing (Paraffin wax) Capping Storage at ambient temperature

11. Thank you !