Jam-Definition, FSSAI Standard, Preparation and Problems
- Prof. Bhagwan Deen
- May 14, 2022
- 5 min read
Updated: Jul 7, 2023
The word ‘Jam’ is said to be derived from French word “J’aime” whereas some expert expressed opinion that it came from the Arabian word ‘Jamad’ means preserved fruit. Jam can be prepared by boiling the pulp of any fruit with sufficient amount of sugar and citric acid to a desired thick consistency, firm enough to hold fruit tissues in position. The finished jam should also contain 30 to 50 percent invert sugars or reducing sugars or glucose to avoid the crystals formation in the jam during storage. The cane sugar or non-reducing sugar or sucrose may crystallized if jam contains less than 30 percent invert sugar while jam becomes honey-like mass if more than 50 percent invert sugars are present due to crystallization of invert sugars into small crystals. The suitable per portion of pectin, sugar and acids develops the desirable pH of the mixture that gives good setting to the jam. The good setting may be obtained by cooking the mixture having around 3.3 pH. The mixture is boiled into pans preferably steam jacketed pan to get not less than 65 percent TSS and desired inversion of sugar. Sugar acts as preservative at 65 percent and above concentration. The mixture may be cooked into vacuum pan comparatively at lower temperature of 65 to 760C to prevent the vitamin C loss and undesirable colour change but flavour is lost due to prolonged boiling. The duration of boiling must be appropriate to prevent the undesirable over concentration of TSS, over inversion of sugar and hydrolysis of pectin.
