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NIOS Silver Jubilee Year
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Jam

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Mindmap.pngConcept Map

Archerytarget.pngObjectives

This OER enables you to:

  • List the ingredients and their proportion in the preparation of jam.
  • Explain the function of various ingredients.
  • Select proper fruits for preparation of jam.
  • Describe the steps in preparation of jam.
  • Prepare jam from available fruits in surrounding.
  • To do capping and sealing of jam
  • Calculate cost of jam.

Writing.pngIntroduction

Most fruits are seasonal and they are available in particular region and particular area, hence they are not available round the year. We can preserve these fruits to enjoy the taste of any fruits in any region.There are varioustechniquesto preserve these fruits.One of them is thermal technique.

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Definition:

Jam is a preserve made boiling fresh pulp of fruits that have pectin,with sugar and citric acid in definite proportion.
Pectin is one of the important ingredients of fruit that holds particles of jam together firmly.For preparing jam from any fruit one need to get information about amount of pectin present in fruit.
Jam can be prepared from the fruits having soft pulp inside.Proper proportion of sugar helps to preserve jam. High temperature is requiredfor achieving needed consistency and concentration of sugar.

Proportion of Constituents of quality jam:

Pulp of fruits 45%
Sugar 60-65%
Acid 0.4-0.6%
Soluble solids-T.S.S. 68.5%


Process of preparation of jam:

Process of preparation depends on type of fruit chosen for making Jam. Preparation of jam from Mango is described here.

Requirements in proportion:

  • Mango pulp           1kg.
  • Sugar                    1 kg. to 1.125 kg.
  • Citric acid             3 to 5 gm. Or 2-3 lemons
  • Water                    200 ml.

Equipment:
  Knife, mixer and grinder, pateli with thick base lid, balance, jam bottles, sealing equipment, wooden spoons

Procedure:

  • Select good variety of firm, fresh, healthy and ripe mangoes.
  • Wash fruits in cold running water
  • Make fruits soft by rolling them with pressure and then collect pulp in stainless pateli by squeezing each fruit.
  • Make pulp smooth with mixer. Remove slurry of fibers by sieving it.
  • Weigh the pulp and keep ready sugar and lemon juice to be added in given proportion.
  • Cook the pulp with water and then add sugar and lemon juice to it
  • Boil the mixture with medium temperature by stirring it constantly to avoid burning of mixture.Cook till mixture is free from water.
  • Let this jam cool and then store these in sterilized bottles.


Watch videos of making Jam in small scale for practice
Ripe mango jam
http://www.african-recipes-secrets.com/mango-jam.html
Raw mango jam
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Strawberry jam
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mediaplayer>https://www.youtube.com/watch?NR=1&v=p93p312iu3I</mediaplayer

Costing of jam:

Sr no Name of ingredient quantity Rate Rs./qty Total cost
1 Fruits 1/2 kg 100/kg 50
2 Sugar 700 gm 40/kg 28
3 Citrc acids 5 gms 10/kg .05
Total 78.05
Over head charges (manpower)-25% +19.00
Packing—5% +3.90
Total 100.95


So, this jam costs Rs. 101.00/kg. this cost calculation does not include investments like your time, energy, utensils, fuel, instruments, testing, getting licenses, taxes to be paid, cost of packing and packing material, and many other things. Therefore in the market it costs around Rs.150/kg.
Also, home made things are always free from adulteration and hygienically safe.

Tools.gifActivity

  • What you should do if pectin is less in fruit?
  • What are benefits of making jam?

Giftbox.pngSummary

   Seasonal fruits can be stored in the form of jam (muramba). Pectin present in fruit is necessary for making jams. Sugar acts as preserving agent in preparation of jam. If pectin present is not sufficient it needed to be added. jam must be stored in sterilized bottles with tight lid for storing. Cost of jam depends on many factors.

Inkpot.png Assignments

   Write a detailed plan of preparing jam from local seasonal fruits available in your area.

Giftbox.pngSummary:

Seasonal fruits can be stored in the form of jam (muramba). Pectin present in fruit is necessary for making jams. Sugar acts as preserving agent in preparation of jam. If pectin present is not sufficient it needed to be added. jam must be stored in sterilized bottles with tight lid for storing. Cost of jam depends on many factors.