MANGO JAM Next

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 : 68 - 70 % End Next

Mango Jam RECIPE Ingredients Mango 1 kg Sugar 750 g Water 50 ml Citric acid 1.5 g Pectin 10 g End Previous Next

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 End Previous Next

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 End Previous Next

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. End Previous Next

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 End Previous Next

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 added @ 40 ppm to the jam. End