1. MANGO JAM
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2. Mango Jam Introduction
Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency
FPO specifications
TSS : %
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3. Mango Jam RECIPE Ingredients
Mango 1 kg Sugar 750 g Water 50 ml Citric acid 1.5 g Pectin 10 g
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4. Mango Jam Preparation 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
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5. Mango Jam How to Judge the End Point in Jam Preparation ?
By cooking till 105°C
The pulp temperature can be checked by a thermometer
while cooking
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6. 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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7. The pulp should be placed on a plate which is then tilted.
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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8. Mango jam is a product made by boiling fruit pulp
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 40 ppm to the jam.
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