JAM, JELLY and MARMALADE – Science and Technology
Vijay Kumar Shah
Mobile 99353
60033 WhatsApp 98397 84033
Blog address: https://foodtechnologyblog.blogspot.com/
July
2021
These notes on Jam, Jelly and Marmalade
present both theoretical and practical information on the processing of Jam,
thus offering the reader both the principles and practices of small and medium-scale Jam processing. In
preparing these notes of 137 pages help from several books, technical
literature of commercial pectin manufacturers and other published matter is
liberally taken. Besides, it includes my practical factory experience of 35 years
in jam making.
Although
successful results under factory conditions can be obtained purely on the basis
of the skilled operator's experience, it must be emphasized that such
experience if based on a thorough understanding and application of the scientific
principles involved will be very helpful in developing new recipes and
troubleshooting if they arise.
First
chapter,
The Basics of Jam, describes the difference between jam, jelly and marmalade, why
jam is self-stable and the structure of gel.
The
second chapter describes the property and role of various ingredients
used in Jam. Fruit, sugar, acid and pectin, besides colour, flavour and
preservative are covered.
The
third chapter is on processing of jam. It covers preparation of fruit,
how to add pectin to get its optimum use, various processing methods and
filling of jam.
The
fourth chapter is on Jam recipes. How to calculate theoretically a
recipe? Practical tips and recipes on manufacturing jam jelly and marmalade, all
fruit jam, diabetic jelly and bakery jam.
The
last chapter is on quality assurance, and describes various analytical
techniques useful during jam processing. It also covers the common problems and
their remedies encountered during jam making.
These
notes in PDF format can be downloaded by clicking on link bellow:
