JAM PROCESSING

Fruit: Dragon Fruit

Ingredients: Dragon fruits,sugar, vinegar,salt.

Process:

   1. Wash the dragon fruit and peel it .

 2 .Blend it and extract the puree .

  3.Add sugar and boil it

  4. Once the puree thickens , stop boiling.

   5. After that add some amount of vinegar and cool it .

   6. Transfer to glass jar for convient use.

    7. Your dragon fruit jam is ready.

URK21FP1032

SARATHRAJ. S

Fruit: Jackfruit

Equipment:

Cooking Pot

Ingredients:

*500 grams Ripe Jackfruit

*1/2 kl White Sugar(Red sugar can be used as well)

*2 pcs Lime

*pinch Salt

Instructions:

#Prepare the ripe jackfruit.

#Remove its seed and slice it into pieces.

# Wash it with tap water.

#Separate 5-10 pieces of the jackfruit and slice it into very small pieces and set aside.

#Place the rest of the jackfruit into the blender and blend it until you get like a smoothie consistency.

#Place the jackfruit into the pot together with the one you separated.

#Add the sugar, the lime juice and a pinch of salt.

#Bring it to a boil stirring every now and then in a low to medium heat.

#When it becomes sticky and its consistency is like a honey, you can remove it from the heat and let it cool.

#You can now use it as a spread and place in a sanitized glass container the rest of the jackfruit jam and put it in the fridge.

URK21FP1051-RIDLEY PIO

Fruit:Water melon

Ingredients:

*Watermelon flesh

*sugar

*Lemon juice

*Pectin

*Sodium benzoate

Process:

  All you need to do is pure the watermelon flesh in a blender or food processor, then put it in a pot, add sugar, lemon juice and pectin, then boil for 20 minutes and you are done...

Flow Chart:

->Sorting

->Washing

->Peeling

->Sieving

->Addition of sugar, lemon juice, pectin and sodium benzoate.

->Boiling

->Pasteurization

->Bottling

URK21FP1028-LAR MERALDS

URK21FP1044 RAGUNATH

          BANANA JAM PREPARATION

1. Peel and mash the bananas with a fork or potato masher.

2. In a medium saucepan, combine the mashed bananas, white sugar, brown sugar, lemon juice, and cinnamon.

3. Stir the mixture over medium heat until the sugar dissolves.

4. Bring the mixture to a boil, then reduce

the heat to low and let it simmer for

about 30 minutes, stirring occasionally.

5. Once the jam has thickened and the bananas have broken down, remove the pan from the heat.

6. Stir in the vanilla extract.

7. Let the jam cool to room temperature before transferring it to a jar or container.

8. Store the jam in the refrigerator for up to 2 weeks.

Fruit : Grape

Ingredients: Garpes, vinegar, sugar and salt (optional - food colour)

Process:

1.Wash the fruit .

2.Blend it or crush it manually.

3.After crushing add it to container for booking purpose.

4.Add sugar and boil it around 30 minutes .

5.Once the puree thickens ,stop boiling it .

6.Now ,your garpe jam is ready .

                    URK21FP1037

                   Bibiana Anto . A

URK21FP1046

Strawberry jam

pomegranate jam

flow chart:

 1) freshly ripped pomegranate

 2) washing

 3) peeling and cutting

 4) addition water

 5) addition of sugar

 6)boiling +citric acid

 7)jam product

 8)filling and package into container

 9)storage in dry place

urk21fp1042

D.kushwanth

        URK21FP2002 LENO VARGHESE

      PREPARATION OF GUAVA JAM

-Selection of good guava fruit

-Mixing sugar

-Cooking with occasional stirring

-Mixing citric acid

-Cooking until 60% TSS

-Cooking until endpoint

-Sealing

-Cooling

-Labelling

-Storing at room temperature

PREPARTION OF APPLE JAM

1.Select fruit

2.Wash it properly

3.After washing is done peel and cut it to the required size.

4.Blendig is done

5.Stirring(to draw out pectin in fruits)

6.Addition of sugar/water.

7.Rapid boiling/ cocentration + lime.

8.Jam product.

PEACHES

1. Select peaches in proper ripe condition

2. Washing

3. Peeling, cutting, coring

4. Addition of sugar

5. Mixture boiled with constant

    stirring

6. End point: Jelly thermometer= boil at

    103.3-105.5 degree celcius

7. cooling

8. Fill and store glass jar.

ISHRATBANU ALLAHKHAN

URK21FP1017

papaya jam

watermelon jam

;sorting

;washing

;peeling

;sieving

;addition of sugar, lemon juice, pectin and sodium benzoate

;boiling

;pasteurization

;bottling

URK21FP1003

JEROM JIJO

Preparation of mango jam

1. Selection of fresh and ripe mango

2. Washing

3. Peeling and cutting

4. Boiling

5. addition of pectin

6. Addition of acid and preservatives

7. Addition of sugar/water

8. Boiling/concentration

9. jam gelatinization

10. Jam product

11. Filling and packaging

12. Storage in cool place

URK21FP1009

APPLE

      Fresh Ripped Fruits

                   |

          Inspection

                  |

         Washing

                 |

         Peeling and Cutting

                       |

                Blending

                       |

             Simmering

                      |

Stirring (To draw out Pectin in Fruits).

                       |

        Addition of Sugar/Water

                     |

       Rapid Boiling/Concentration + Lime

                        |

            Jam Product

                        |

                Filling and Packaging into Container

                       |

        Cooling for Storage in a dry Place

URK21FP1025-D0N JOSEPH

Orange jam preparation

1.selection of ripened fruit

2.washing

3.peeling outer yellow portion thinly

4.cutting yellow portion into fine shreds

5.preparing shredded peel

6.cutting of peeled fruits in thick slices

7.boiling

8.straining the extract

9.determination of pectin(by alcohol test)

10.addition of sugar

11.cooking at 103-105 C

12.cooling

13.addition of flavouring

14.filling in sterilized bottles

15.storage

guava jam:

1.selection of guava

2.washing the guava

3.cutting into portions verticaly

4.scooping out the seeds

5.mixing with standard syrup solution.

(sugar+water+acid,heated just dissolved)

6.cooking it abount90 degree celcius.

7.storage in refrigerated condition.

8.filling and packing.

urk21fp1015 thrisha.g

PREPARATION OF PINEAPPLE JAM

1.Fresh ripped pineapple

2.Peeling

3.Cutting into pieces

4.Pulping

5.preparation of syrup

    (Sugar+water+citric acid+heating for dissolving)

6. straining

7. Mixing the pulp+sugar syrup

8.Addition of preservative

9. Bottling

10.Capping

11.Storing

Strawberry Jam Preparation

 1. select strawberry(low pectin) according to the colour and uniform size (70-80% by weight)

2. cut into small even pieces and add water and homogenize ,boil the mixture for few minutes.

3.20 to 30% by weight of sugar is added and water is evaporated by steaming at high pressure and high temperature so that the residual moisture content is 10 to 20.

4. Once the mixture comes to a concentrate form add quarter cup lemon juice and allow the mixture to thicken.

5.Use a jelly thermometer to check if the jam is of correct consistency , should be around 105 degree celsius.

6.cool the jam at around 93 degree celsius

7.Fill the jam into sterilized containers and pasteurize and allow it to cool then store in clean cool dry places

     Malavika Manoj TV

URK21FP1011

     BLUEBERRY

step 1. Fresh blueberry

step 2. Sorting

step 3. washing

step 4. peeling

step 5. cutting

step 6. crushing

step 7.pulp

step 8. weighing

(45%part of pulp and 55% part of sugar and 4g of citric acid)

step 9.boiling

step 10.addition of 4g of pectin

step 11.jam gelatinization (163'c for 15min)

step 12.cooling

step 13.setting of jam

step 14.storage

URK21FP1018 (CRISTIL SIJU)

Pineapple jam preparation

The ingredients need for the preparation of Pineapple jam is Pineapple, sugar,acid,peptin.

Flow chart for pineapple preparation.

1)Fresh pineapple -> 2)sorting-> 3)washing (water&salt) 4)->peeling-> 5)cutting->6) crushing-> 7) pulp-> 8) weighing-> 9) Add fruits,sugar and citric acid-> 10) boiling-> 11) addition of pectin-> 12) Jam gelatinization->13) Filling-> 14) Cooling-> 15)setting of jam-> 16) storage.

PINEAPPLE 🍍

Step1:Fresh Pineapples

Step2: Sorting

Step 3: Washing (with water and salt )

Step 4: Peeling

Step 5: Cutting (to reduce surface area)

Step 6: Crushing

Step 7:Pulp

Step 8: Weighting

(45%part of Pulp and 55%part of sugar and 4g of cirtic acid)

Step 9: Boiling

Step 10: Addition of 4g of pectin

Step 11:Jam gelatinization (163°C for 15 mins)

Step 12: Filling (into sterilized bottle)

Step 13: Cooling

Step 14: Setting of jam

Step 15: Storage

fruit- Mango

1. ripe mango collected

2. sorting

3. washing

4. peeling

5. cutting

6. crushing

7. pulp

8. weighing

9. 45%pulp, 55%sugar and citric acid

10. boiling and adding pectin

11. jam gelatinization

12. filling

13.cooling

14. setting

15. storage

ORANGE:

Step 1: Wash, peel and cut the oranges.(Remove unwanted things like seeds)

Step 2: Boil the oranges.

Step 3: Add sugar and mix.

Step 4:Dissolve powdered pectin in 1 cup cold water in a saucepan.

Step 5:Bring to a boil and boil for 1 minute.

Step 6:Add pectin solution to the fruit and sugar mixture.

Step 7: Let it cool for about 30-40 minutes and then you can store the jam in a glass jar.

Step 8:Store it in a cool condition.

URK21FP1007:DEVANANDA MOHAN

pomegranate jam

 1) selection of ripened pomegranates

 2) washing

 3) peeling and cutting

 4) addition of sugar (66g per 100g)

 5) level of juice --citric acid

 6) pectin content (high)

 7) boiling

 8) temp(above 67 C)

 9) cooling

10) sealing

11) pasteurization

12) cooling

13) storage(80-85% humidity)

URK21FP1038 Matthew_Meshach

STRAWBERRY JAM PREPARATION

<-Wash strawberry in a colander or strainer

<-Then dry them naturally

<-Remove the stem tips and leaves

<-slice or chop them

<-add 2 cups of white sugar

<-add 2 tablespoon of lemon juice

<-mix thoroughly and keep the pan over low heat

<-Stir at intervals till the strawberries soften and are cooked

<-you will see the strawberries floating in their juices

<-continue to simmer as the juice and strawberries bubble and reduce slowly

<-the juice will thicken considerably as u go on simmering

<-Do remember to stir regularly

<-It will look translucent and gelatinous and should start leaving the sides of the pan

<-The process takes about one hour of time

<-when the mixture starts to leave the sides of the pan,it means the JAM is ready.

APPLE JAM PREPARATION

1.RIPE FIRM FRUIT

2.WASHING,PEELING,PULPING

3.JUICES/PULP PASSES THROUGH SIEVE

4.MIXING OF PULP,SUGAR AND LIME JUICE

5.MIXING OF FODD COLOUR & FLAVOUR(cinnamon powder 1 pinch per kg of pulp)

6.Filling in to hot sterlized glass jar

7.One line inspection

8.Sealing

9.Store at refrigerated condition

jam contain 0.5-0.6 percent acid and invert sugar should not be more than 40 percent.

apples are high in pectin

jam should contain more than 65% TSS

sodium benzoate and citric acid is added as preservatives in apple jam preparation.

watermelon and pawpaw fruits jam processing

*harvesting

*sorting

*washing

*peeling

*dicing

*blending

*sieving

*addition of sugar,lemon juice,pectin and sodium

  benzoate

*mixing in various ratio(9:1,8:2,7:3,6:4 and

 5:5)v/v

*boiling for (10 minutes)

*bottling

*pasteurization(75degree celsius for 15 minutes)

*jam

STRAWBERY JAM

1:weigh the strawberries

2:wash it properly

3:Peel the skin of

   strawberries

4:liquify it

5:Dilution of pulp

6:Standardization and

   homogenization of pulp

7:Pasturization is done for

   3mins at 100 degree

8:Finally packing is done and

   stored in cold temperature

Pineapple jam

Flow chart:

  1.Fresh pineapples

  2.Sorting

  3.Washing with water and salt

  4.Peeling

  5.Cutting

  6.Crushing

  7.Pulp

  8.Weighing

  9.Adding ingredients (45% part of pulp and 55% part of sugar and 4g of citric Acid)

  10.Boiling

  11.Addition of 4g of pectin

  12.Jam gelatinization (163°C for 15m)

  13.Filling (into sterilized bottles)

  14.Cooling

  15.Setting of jam

  16. Storage

URK21FP1005 Jove.A

Pine apple:

The manufacturing process of pineapple products viz. Slices and Juice involves many steps and different sub-processes. Ripe and matured pineapples are washed, graded and peeled. Then they are crushed in the crusher to obtain juice. In case of slices, after peeling, uniform slices are made on the slicer.

A juice fine filter is then used to remove all solids, fiber and colloidal particles from the pineapple juice. A vacuum degasser is used to remove the air in the pineapple juice.

[Sri ragavan]

urk21fp1052

PINEAPPLE JAM

1.Fresh pineapple

2.Sorting

3.Washing(water and salt)

4.Peeling

5.Cutting, coring

6.Crushing

7.Pulp

8.Weighing

9.Boiling

10.Addition of pectin

11.Jam gelatinization

12.Filling

13.Cooling

14.setting of jam

15.storing

CRANBERRY:

Matured and firm cranberry is taken

                      ↓

      Washed, peeled and cut

                      ↓

           Pulp is extracted

                      ↓

              Made to boil

                      ↓

         Sugar is being added

                      ↓

Addition of pectin. It is mixed with sugar

in 1:10 ratio , based on pectin grade.

                      ↓

Boiling till the endpoint is reached when

               TSS is 68

                      ↓

           Filled in containers

                      ↓

           Made to cool down

                      ↓

               It is labelled

papaya jam

ripened papaya friut

washing

peeling

removal of seeds

addition of sugar

boiling and stirring

addition of pectin

endpoint(105.5 c)

cooling

waxing

capping

storage

VINNOTHA.A [URK21FP1034]

JAM PRODUCTION IN PAPAYA

1.Take Papaya Fruit

2.Wash It With Distilled Water

3.Remove Skim And Cut Into Slices

4.Seeds Removed And Pulp Prepared

5.Simmer Pulp To Soften Pieces

6.Sugar Added And Dissolved

7.Fresh Lemon Juice Added

8.Pectin Added

9.boiled

10.Cooked Until End Point (Brix 67-69%)

11.Filled in Sterlized Gas Bottle

12.Cooled at Room temperature

13.Storage

|

Fruit - mango

1. Ripe mango collected

2. Sorting

3. Washing

4. Peeling

5. Cutting

6. Crushing

7. Pulp

8. Weighing

9. 45% pulp 55% sugar and citric acid

10. Boiling and adding pectin

11. Jam gelatinization

12. Filling

13. Cooling

14. Setting

15. Storage

URK21FP1043

 Pineapple Jam Preperation

1.Fresh Pineapples

2.sorting

3.Washing

4.Peeling

5.Cutting into thin slices

6.Boiling with water(1 1/2 weight of the fruit about 20-30min)

7.Addition of citric acid during boiling(2g per kg of fruit)

8.Straining of extract

9.addition of sugar(55 parts of sugar for 45 part of fruit)

10.boiling

11.judging of end point(sheet/drop test)

12.Removal of foam

13.Adding colour

14.filling into sterilized bottels

15.waxing

16.Capping

QUINCE JAM

1.prep and grate the quince.

2.simmer the grated quince with lemon juice and zest until soft.

3.add the sugar and simmer until thickened.

4.ladle into the jars.

URK21FP1041

ANNA

Pineapple jam

1 Fresh pineapple

2 Sorting

3 Washing

4 Peeling

5 Cutting

6 Crushing

7 Pulp

8 Weighing

9 Boiling

10 Addition of 4g pectin

11 Jam gelatinization

(163 deg Celsius for 15min)

12 Filling ( into sterilized battles)

13 Cooling

14 setting of jam

15 storage

URK21FP1039 IRENE SALU

URK21FP1002

APPLE JAM

Selection of ripened Apple

↓

Washing

↓

Removal of skin

↓

Pulping (colloid mill) and Filtering

↓

Addition of sugar (sugar and pectin-dissolved in little water)

↓

Boiling with continuous stirring

↓

Addition of citric acid

↓

Judging end point by further cooking

↓

Addition of preservative and colour (For commercial purpose)

↓

Filling hot into sterilized bottles

↓

Bottling , labeling and storage

Step1:Take fresh pineapple fruit

Step1:Sorting should be done

Step3:Should wash the fruits

Step3:Peeling and cutting will be done

Step4:Blending should be done

Step5: Simmering is done

Step6:Stiring is done

Step7: Addition of sugar and water

Step8: Boiling and concentration is done

Step9:Jam product is ready

Step10: Filling and packaging is done

Step11: Cooling and storage in dry place is done

URK21FP1026-HEPHZI

STRAWBERRY

Step1. Washing

Step2. Peeling and cutting

Step3. Blending

Step 4.Simmering

Step5. Stirring

Step6. Addition of sugar and water

Step7. Rapid boiling/concentration

Step8. Jam product

Step9. Filling and packaging into containers

Step10. Cooling for storage in a dry plate

Apple Jam processing

Fresh ripped fruits

Inspection

Cleaning

Peeling and cutting

Blending

Simmering

Stirring (to breakdown pectin)

Addition of sugar and water

Rapid boiling to make concentration

Lime

Jam product

Filling and packing

Store in refridgerated condition

        JAM PRODUCTION

         FRUIT-PINEAPPLE

Flow chart of pineapple jam preparation:

1. Fresh pineapple

2. Sorting

3. Washing with salt and water

4. Peeling

5. Cutting (To reduce surface area)

6. Crushing

7. Pulp separation

8. Weighing the pulp

9. 45% parts pulp and 55%part of sugar and 4g of citric acid is added

10. Boiling

11. Addition of 4g of pectine

12. Jam gelatinization(163 degree C for 15 min)

13. Filling (into sterilized bottles)

14. Cooling

15. Setting of jams

16. Storage

URK21FP1024(Ajay Sunny)

 Papaya Jam Flow chart

1. Ripened papaya fruit

2.washing with 100ppm

   chlorinated water for 15min.

3.Peeling

4.Removal of seeds.

5.Addition of sugar

6.Boiling and continues stirring.

7.Addition of pectin

8.Endpoint (105.5C)

9.68% of TSS/sheet test

10.Cooling

11.Waxing

12.Capping

13.Storage.

Fruit : apricot

Process of preparation:-

Raw apricot selection raw apricot cleaning half cutting, pitting and trimming apricot softening, beating apricot pulp heating and concentration apricot jam canning, sealing apricot jam sterilization, cooling inspection labeling finished product.

Ingredients:-

8 cups fresh apricots - peeled, pitted, and crushed

1/4 cup lemon juice

6 cups white sugar

Preservatives:

Sugar and heat for home made and sodium benzoate in large scale

URK21FP1035

Mir faraaz ali