Fruit Jams

MIDFT, Mehsana

(Course: Food Technology)

(Code: DT 3209)
Course Teacher: Dr. Beenu Tanwar
 What’s in a name?

●Jam –thick, smooth mixture of fruit and sugar

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●Fruit butter - smooth, creamy spread made by slowly

cooking fruit pulp and sugar
●Preserve – chunks of fruit suspended in a soft jelly
●Conserve – combination of fresh and dried fruits and nuts
●Marmalade – a suspension of fruit peel and pulp
●Jelly – clear juice suspended in a tender gel
 Fruit Jams

Basic Ingredients:
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1. Fruit – fresh and (most often) fully ripe fruit; or try

canned or frozen fruit

2. Pectin – plant carbohydrate (fiber) that can form

a gel

3. Acid – essential for gel formation and flavor

4. Sugar – aids in gel formation and is a

preservative
Fruit can provide: fruit, pectin and acid all in
 Fruit

Usually fruit is used at the peak of ripeness

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○ Don’t be tempted to use overly ripe or rotten fruit

○ Under-ripe fruit can aid in gel formation

● Using canned fruit – use unsweetened fruit
canned in juice
● Using frozen fruit – use fruit frozen without sugar

 Proportions are critical when making

jellied fruit products!
 SUGAR
● Extends the shelf life of fruit juice
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● Enables the consumers to enjoy the body and

texture of a gel – a mouthfeel
● The high osmotic pressure of sugar creates
conditions that are unfavourable for the growth
and reproduction of most species of bacteria,
yeasts and molds.
 Preservation of Fruit Solids by Sugar
● A sugar concentration of about 60% in finished or processed fruit
product generally increases their preservation.
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● Water activity in the liquid phase lowers by sugar addition and by

evaporation down to 0.848 aw

● Does not protect the products from mould and osmophilic yeasts.

● Maximum saccharose concentration that can be achieved in liquid

phase of product is about 67.89%.
 Pectin
● Pectin is a natural carbohydrate found in fruits. When sugar is
added, the pectin in fruit precipitates out and forms insoluble
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fibers.

● Protopectin is a component of the cementing material between

plant cell walls; also a part of cell walls themselves.

● These are most abundant during the immature stage of fruit and
are converted to pectin as the fruit matures.
 ….
● When fruit are heated, the protopectin that has not turned to pectin
is partially hydrolyzed or converted to pectin.
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● To increase the amount of pectin extracted, some acid has to be

added to the extraction solution and heat has to be applied.

● When fruit are very ripe, other enzymes break up the pectin into
pectic acid and alcohol.

● Pectic acid does not form a gel, except in the presence of added
calcium molecules.
 ..
● An acid, such as lemon juice or citric acid, aids in the process.
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● The insoluble fibers produce a mesh-like structure that traps the

fruit juice or other liquid, much like a sponge absorbs water. This
enables a gel to form.

● Some fruits have enough natural pectin to gel. Examples: Tart

apples, sour blackberries, cranberries, currants, gooseberries, soft
plums, work well in recipes without added pectin.
 Types of Pectin
Pectin molecules bind a liquid into a solid by bonding
together and forming a network that traps the liquid in
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interstices – the egg box structure.

● Regular (high methoxyl) pectin –
○ sugar is necessary for molecules to bond together
● Low sugar (low methoxyl) pectin –
○ pectin is modified so not as

much sugar is needed

○ Calcium is important
 HMP
● HMP is extracted with higher temperature, acidic solutions.
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● Pectins with high methoxyl content forms gels in presence of high

sugar and acid concentration.

● Most commercial pectins are HMP.

 LMP
● LMP containing pectic acids are extracted with lower temperatures
with less acidic solutions, but in presence of other chemical
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compounds.

● LMP are pectin derivatives which do not need sugar to gel. If used,
they need to react with a calcium salt (dicalcium phosphate), which
has to be added during jam making.
MIDFT, Mehsana
 Pectin extraction method
● The fresh fruit tissue or separated parts, including the peel and core
are heated in 95% alcohol or 0.05N HCl (pH 2.0) for 10-20 min at
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70°C to inactivate pectic enzymes.

● After the pretreatment, the materials is ground in an electric

blender and placed in water. Versene or Na-EDTA is added at
2.0%.

● The pH is adjusted to 6.0. The mixture is heated for about an hour

at 90-95°C.
 ….
● The slurry formed is rapidly filtered and the pectin is precipitated
from the solution using acidified alcohol.
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● The precipitate is centrifuged and repeatedly washed with

70% alcohol.

● Acetone is used for dehydration and the pectin produced is

vacuum-dried.

● It may also be dried in a hot-air oven at 50°C for 4 h.

 Household extraction of pectin
● A pectin solution of maximum strength can be obtained with about
30 min of boiling.
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● When this period is divided into two, each of 15 min period of

extraction, maximum amount of pectin can be extracted.
 More About Pectin

● Regular pectin: gel forms at pH 3.4 or lower if sufficient

sucrose (sugar) is present
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● Low-sugar pectin: gel formation relies on the proper

amount of sugar and calcium (Ca2+)
● No-sugar pectin: relies on Ca2+ for gel formation
○ Eg. Pomona pectin
● Amount of pectin varies by fruit, by tissue within the fruit,
by maturity.
 In market, pectin is available in 2 forms:

Commercially, pectin is extracted from apple

pomace (15-18% pectin) and citrus peel (25%
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pectin)

1. Powder
• Can be stored at freezing temperature for
1-2 seasons
2. Liquid
• Can be stored in cool and dry place for 2
years. NOT at freezing temperatures
 Estimation of Pectin Strength of Fruit Extract
● Testing amount of pectin by precipitating it with alcohol or
methylated spirit.
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● Finding the viscosity of pectin solution using a jelmeter.

● Making actual test jellies from the fruit extract.

Alcohol test
● Place 1 teaspoon (5 ml) of liquid in a saucer. Allow it to thoroughly
cool down.
● Three teaspoonfuls (15 ml) of alcohol (95%) are added and the
mixture is gently shaken and allowed to stand for 3-5 minutes
MIDFT, Mehsana
 Acid
● Acid is necessary for pectin to form a gel structure. It
allows the pectin molecules to come together and form
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the egg-box structure that will entrap liquid.

● Acid adds flavor!

● Some fruits provide the acid like unripe berries.

● Acid is added in the form of bottled lemon juice.

MIDFT, Mehsana
MIDFT, Mehsana THEORIES OF GEL FORMATION

● Jelly formation is due to the precipitation of pectin rather than its

swelling.

● Only when the pectin, acid, sugar and water are in definite equilibrium
range, the precipitation of pectin takes place.
 The rate of precipitation depends on:
● Concentration of pectin in solution
● Constitution of pectin
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● pH of the pectin solution

● Concentration of sugar in solution
● Temperature of mixture
 FIBRIL THEORY

● According to Cruess, when sugar is added to pectin solution

○ it destabilizes the pectin water equilibrium

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○ pectin conglomerates forming a network of fibrils

○ holds the sugar solution in the inter fibrillar spaces.

● The strength of the jelly depends on the strength of fibrils, their
continuity and rigidity.
 ● The greater the amount of pectin, greater number of fibrils formed and
the network will be more continue and dense.

● The firmness of network depends on concentration of sugar and acidity.

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● Increasing amount of sugar reduces the quantity of water to be

supported by pectin fibrils,
○ lower amount of sugar can be compensated by using additional amount of pectin.
 ● The fibrils of the pectin become tough in the presence of acid and thus
hold sugar.
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● If a larger amount of acid is present, fibrils lose their elasticity with the
result that the jelly becomes syrupy, due to hydroxylation of pectin.

● If acid is present in smaller amount, a weak fibril is formed which is

unable to support the sugar solution.
 ● It can be made up by adding more pectin.
● Ultimately, the maximum amount of acid which can be added to the
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pectin solution, without any undesirable effect, is determined by the

degree of decomposition of the pectin.
 SPENCER’S THEORY

● Pectin particles are negatively charged.

● A pectin solution is most stable at the neutral pH.
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● Thus, increase in acidity or alkalinity decreases the stability of pectin

solution.
● In jelly formation , sugar acts as a precipitating agent, and the
presence of acid helps it.
 ● Some salts also help in the precipitation of pectin, while others hinder t
according to their capacity to increase or decrease the stability.
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● Thus, more the acid present lesser will be the sugar requirement.
 OLSEN’S THEORY

If pectin is taken to be a negatively charged hydrophilic colloid, the

following may be assumed:
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● Sugar acts as dehydrating agent, which disturbs the equilibrium existing

between water and pectin.

● Sugar does not dehydrate the pectin micelles instantaneously, but

requires the time to bring about an equilibrium.

● If the negative charge on pectin is reduced, with the help of H+

concentration, pectin precipitates and form a network of insoluble fibers
provided that the sugar is present in sufficient concentration.
 ● The rate of hydration and precipitation of pectin increases with the
addition of acid upto an optimum of about pH 2.0, in direct proportion
to H+ concentration
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● As the system reaches an equilibrium, the jelly strength becomes the

maximum

● Salt and other components which cause a change in the ultimate jelly
strength of the system, may function either by changing the rate of
gelation or by affecting the ultimate structure of the jelly or by
combination of both
 HINTON’S THEORY

● It’s based upon the assumption that pectins are complex mixtures of
variables composition.
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● According to it, gelations of pectin are a type of coagulation in which the

coagulated particles form a continuous network.

● It is only the non ionized, and not the ionized pectin, which enters into jelly
formation.

● To form a jelly, therefore, the concentration of non ionized pectin must

exceed a certain saturation limit, which varies with the concentration of total
solids in the mixture.
 Composition & characteristics of
Jam
Parameter Amount
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Total soluble solids (TSS) Not less than 65% (w/w)

(65-68%)
Total fruits Not less than 45%
Pectin 0.7-1.0%
Acid 0.5-0.7%
Citric acid 5g
Preservative 40 ppm of SO2
pH 3.1-3.5
MIDFT, Mehsana
MIDFT, Mehsana
 Determination of the end point of a jam

1. By Hand Refractometer: 65-68% TSS or 65-68°Brix (Degree

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Brix)

2. Sugar thermometer: 105°C

3. Drop test:
Take a small drop of the boiled jam on a spoon. Cool it slightly and
drop into a glass of cold water. If the drop falls in a single piece until it
reaches the bottom of the glass the end point has been reached. If it
disperses in the water it requires boiling for longer.
 Skin wrinkle test:
Dip a clean wooden spoon into the jam and drip a small amount
of jam onto the cold plate surface. Let it cool and then push the
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lump of jam with your finger. If the surface of the lump of jam
wrinkles when you push it, it is cooked.
MIDFT, Mehsana Defects in Jam
MIDFT, Mehsana
MIDFT, Mehsana

Thank you
 Fruit Jelly
MIDFT, Mehsana

(Course: Food Chemistry)

(Code: DC 3208)
Course Teacher: Dr. Ankit Goyal
 JELLY
● A jelly is a semi-solid product prepared by boiling a
clear/filtered fruit juice free from pulp with the
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solution of pectin, sugar and acid.

● A perfect jelly should be transparent, well-set, but not

too stiff, and should have the original flavour of the
fruit.

● It should be of attractive colour and keep its shape

when removed from the mould.
 ● It should be firm enough to retain a sharp edge but tender enough
to quiver when pressed.
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● It should not be gummy, sticky or syrupy or have crystallized

sugar.

● The product should be free from dullness, with little or no

syneresis (weeping), and neither tough nor rubbery.
 Basic ingredients

1. Fruit Juice/Water – Clear or filtered fruit juice

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from fresh & fully ripened fruit

2. Pectin – plant carbohydrate (fiber) that can form

a gel

3. Acid – essential for gel formation and flavor

4. Sugar – aids in gel formation and is a

MIDFT, Mehsana
 Composition of Jelly

Parameter Amount
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Total soluble solids (TSS) Not less than 65% (w/w)

Total fruit extract Not less than 45%

Pectin 0.7-1.0%
Acid 0.5-0.7%
Preservative 40 ppm of SO2
MIDFT, Mehsana
 Test to determine Pectin content in fruit juice
 Alcohol test
One teaspoonful of strained extract is taken in a beaker and cooled, and 3 teaspoonful's
of methylated spirit (95% ethyl alcohol) are poured gently down the side of the beaker
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which is rotated for mixing and allowed to stand for a few minutes.

 If a single, transparent lump or clot is formed, the fruit juice is rich in pectin.
 An equal amount of sugar is to be added to the extract for preparation of jelly.

 If clot is less firmed and fragmented, Juice extract contains a moderate amount of
pectin.
 Three-fourths the amount of sugar is to be added.

 If numerous small granular clots are formed, then extract is poor in pectin.
MIDFT, Mehsana
 How to determine End-point?

1. By Hand Refractometer: 65-68% TSS or 65-68°Brix (Degree Brix)

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2. Sugar thermometer: 105°C

3. Drop test:
Take a small drop of the boiled jam on a spoon. Cool it slightly and drop
into a glass of cold water. If the drop falls in a single piece until it
reaches the bottom of the glass the end point has been reached. If it
disperses in the water it requires boiling for longer.
MIDFT, Mehsana 4. Sheet or Flake or Spoon test
 Role of Acid, Pectin and Sugar??

IT’S YOUR
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HOME WORK
 Defects/problems in jelly making
1. Failure to set
This may be due to :
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(i) Addition of too much sugar : It results in a syrupy or

highly soft jelly which can be corrected by addition of
sufficient quantity of fresh, strained extract rich in pectin.

(ii) Lack of acid or pectin: Lack of acid or pectin, or of

both, in the fruit used or insufficient cooking of the fruit
slices resulting in inadequate extraction of pectin and acid.
 Problems in jelly making
(iii) Cooking below the end-point: If the cooking is stopped before the
percentage of total soluble solids reaches 65, the jelly may remain
syrupy and highly soft.
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(iv) Cooking beyond the end-point : Jelly becomes tough due to

over-concentration. This usually happens when the juice is rich in both
acid and pectin and enough sugar has not been added. If acid is in
excess, the pectin breaks down resulting in formation of a ropy syrup or
a jelly with waxy consistency.

(v) Prolonged cooking: In the presence of acid the coagulating

property of pectin is destroyed if it is heated for a long time, hence
prolonged heating should be avoided.
 Problems in jelly making
2. Cloudy or foggy jellies
It can be due to the following reasons:
(i) Use of non-clarified juice or extract.
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(ii) Use of immature fruits: Green, immature fruits contain starch

which is insoluble in the juice and therefore, gives it a cloudy
appearance.
(iii) Over-cooking: Such jellies are gummy or sticky on account of
their high viscosity and do not become clear after pouring into
containers.
(iv) Over-cooling: If the jelly is cooled too much, it becomes viscous
and sometimes, lumpy and is always almost cloudy.
 Problems in jelly making
(v) Non-removal of scum : The jelly becomes cloudy when the scum is not
removed before pouring.
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(vi) Faulty pouring: When jelly is poured into containers from a great height,
some air gets trapped in the form of bubbles and makes the jelly opaque. Hence
the pouring vessel should not be held more than about 2.5 cm away from the top
of the container.

(vii) Premature gelation : Excess of pectin in the extract causes premature

gelation with the result that air may get trapped in the jelly and thus make it
opaque.
3. Formation of crystals:
It is due to addition of excess sugar and also to overconcentration of jelly.
 Problems in jelly making
4. Syneresis or weeping of jelly:
The phenomenon of spontaneous exudation of fluid from a gel is
called syneresis or weeping and is caused by several factors:
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i) Excess of acid : It causes breakdown of the jelly structure

by hydrolysis or decomposition of pectin.

ii) Insufficient pectin : This results in the formation of a pectin

network which is not sufficiently dense and rigid to hold the
sugar syrup.
 Problems in jelly making
(iii) Premature gelation : This causes breaking of the pectin
network during the pouring of jelly into containers and thus the
jelly becomes weak and remains broken.
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(v) Fermentation: Though a high percentage of sugar (65%)

prevents ordinary fermentation, it can takes place in jelly if
syneresis occurs. Storage of jelly in a damp place, even if
covered with a seal of paraffin wax, favours the growth of
mould.
The growth may be due to several reasons:
● (a) not covering the jelly properly,
● (b) not pouring sufficiently hot paraffin wax so as to kill the
moulds and bacteria present on the surface of jelly, and
● (c) breaking of paraffin wax seal. Hermetically sealable
MIDFT, Mehsana

Thank you
 Fruit Preserves
MIDFT, Mehsana

(Course: Food Technology)

(Code: DT 3209)
Course Teacher: Dr. Beenu Tanwar
MIDFT, Mehsana
 PRESERVES
● They are whole fruits or large pieces of fruit in thick sugar syrup,
often slightly jellied.
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● By using up to 25.0% of firm-ripe fruit, the tartness is increased and

less pectin is required in the formula.
 Preliminary Processing
● The fruit should be washed thoroughly.
● If the fruit had been sprayed with insecticide to check blight, it
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should be washed with dilute HCl.

● Apples and pears are just peeled and pricked if they are to be kept
whole, otherwise they are peeled, halved or quartered, cored and
punctured.
● Mangoes are peeled, sliced and pricked.
● Peaches are destoned and lye peeled.

The fruit is first cooked slightly in water to make it soft enough to

absorb sugar.
 Cooking in Syrup
● Open Kettle one period process
● Open kettle slow process and
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● Vacuum cooking process

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 Pickles
MIDFT, Mehsana

(Course: Food Chemistry)

(Code: DC 3208)
Course Teacher: Dr. Ankit Goyal
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