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MANGO JAM

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FPO specifications

TSS : 68 - 70 %

Mango Jam

Introduction

Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency

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RECIPE

Mango 1 kg

Sugar 750 g

Water 50 ml

Citric acid 1.5 g

Pectin 10 g

Mango Jam

Ingredients

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Select ripe fruits

Wash, peel, destone

Make pulp by crushing

Add sugar

Boil with continuous stirring

Add citric acid and pectin by dissolving in small amount of water

Judge end point

Fill hot in presterilized bottles

Cool

Seal and store

Mango Jam

Preparation

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Mango Jam

How to Judge the End Point in Jam Preparation ?

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By cooking till 105°C

The pulp temperature can be checked by a thermometer while cooking

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Mango Jam

By measuring TSS (68-70°Brix)

Total soluble solids (TSS) of prepared pulp can be checked by hand refractometer.

The refractometer scale gives directly the reading in °Brix or percentage.

Cooking should be continued till TSS reaches minimum 68°B.

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By sheet test

The pulp should be placed on a plate which is then tilted.

The pulp should flow down as a sheet of whole mass without separation

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Let Us Sum Up

Mango jam is a product made by boiling fruit pulp

Jam having a good set, should have a proper proportion of sugar, acid and pectin.

End point should be determined properly to have a good quality jam.

Preservative such as sodium benzoate may be added @ 40 ppm to the jam.