PROCESSING OF APPLE JAM
INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY
Ministry of Food Processing Industries, Govt. of India,
Thanjavur
2020
Introduction
Apple (Malus domestica) is commercially the most important
temperate fruit and is fourth among the most widely produced
fruits in the world after banana, orange and grape.
It is mostly grown in the states of Jammu & Kashmir,
Himachal Pradesh, Uttaranchal, Arunachal Pradesh and
Nagaland.
Common name : Apple
Scientific name : Malus domestica
Family : Rosaceae
Production of Apple
Total area in India – 301 Thousand Ha (2017-18)
Total Production in India: 2327 Thousand MT (2017-18)
Export from India (2017-2018)
Quantity : 12529 MT
Value : 3916 Lakh Rupees
Source : Horticulture statistics at a glance 2018, Department of Agriculture, Cooperation & Farmers Welfare
and APEDA website
Production of Apple
Apple fruit
Apple fruit
Apple fruit
climacteric fruit and is perishable
Post harvest loss is 12.3%
Are mostly consumed fresh but a small part of the
production is processed into juices, jams, jellies,
canned slices and other items
Nutrition facts
Dietary fibre – soluble and insoluble fiber , vitamin C and minerals like
potassium
Antioxidants – quercetin, catechin and chlorogenic acid
anti-inflammatory, antiviral, anticancer, and antidepressant effects
improves brain and muscle function
lowers blood sugar and cause weight loss
Nutrients present in 100g of Apple
E
Source : Indian Food Composition Table, NIN 2017
Health Benefits Of Apple
Value Added Products From Apple
RTS
Jelly Nectar
Candy Squash
Toffee APPLE Syrup
Juice
Pulp
powder
Cheese Jam
Chutney
Jam
Jam is a spreadable product
Prepared by boiling the fruit pulp with sufficient quantity of
sugar to a reasonably thick consistency, firm enough to hold
the fruit tissues in position.
Fruit may be rich in pectin and acid content.
Jam
Jam means the product prepared from sound, ripe, fresh,
dehydrated, frozen or previously packed fruits including fruit juices,
fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or
pulp or puree with nutritive sweeteners namely sugar, dextrose,
invert sugar or liquid glucose to a suitable consistency.
It may also contain fruit pieces and any other ingredients suitable to
the products.
It may be prepared from any of the suitable fruits, singly or in
combination.
It shall have the flavour of the original fruit(s) and shall be free
from burnt or objectionable flavours and crystallization.
Preparation of Apple Jam
Product Pulp % TSS % Acidity % Preservative Preservative Preservative
(Total (Benzoic acid in (Sulphur (Sorbic acid
Soluble ppm) dioxide in in ppm)
Solid) ppm)
Apple Jam 45 65 0.3 200 40 500
Formulation of Apple Jam
Ingredients
Apple Puree - 1kg
Sugar - 750 g
Citric acid - 3g
Pectin - 1g
Selection of ripened Apple
↓
Washing
↓
Removal of skin
↓
Pulping (colloid mill) and Filtering
↓
Addition of sugar (sugar and pectin-dissolved in little
Process Flowchart water)
↓
Boiling with continuous stirring
↓
Addition of citric acid
↓
Judging end point by further cooking
(105 oC temp, 65 o brix, sheet test & drop test)
↓
Addition of preservative and colour (For commercial
purpose)
↓
Filling hot into sterilized bottles
↓
Bottling , labeling and storage
Apple jam
1. Selection of fruit
Only fully ripe fruits are selected
Overripe and green fruits, if used, adversely affect the quality
of the jam
The variety and maturity of the fruit and locality of
cultivation influence the flavor and keeping quality of its jam
Conveyor
2. Sorting and washing
Diseased, damaged or decayed fruits are rejected or
trimmed
Dirt are removed by washing with water, rinsed with
chlorine water (10 – 100 ppm) and again rinsed with
water
Sorting conveyer Washing tank
3. Pulping
It is extracted from fresh fruit by
crushing and pressing them.
Colloid mill and Screw-type pulpers are
mostly used.
Skin can be removed and the fruit can be
diced / sliced before pulping
Pulping machine
4. Concentration by heating
Steam jacketed open kettle is used
The fruit pulp is concentrated by continuous boiling and stirring
Required quantity of sugar is added directly during boiling
Sugar also acts as preservative
Brix is checked – 68.5 °B
Temperature 105 ° C
Steam jacketed kettle
5. Addition of colours and preservatives
Colours – Natural and Synthetic food colours
Preservatives – Benzoic acid, sorbic acid and sulphur dioxide
Food processing aids Uses
• Inhibits bacteria and fungi
Sulphur dioxide (sulphites)
• Inhibits bacterial pH<4.5
Benzoates
(Benzoic acid)
• Avoids oxidation and discolouration
Ascorbic acid
• Yeast and fungi
Sorbic Acid
Food grade food additives are used
6. Judgement of Endpoint
: Drop test:
A drop of hot jam is put into a beaker of water
and if the mass remains as one
and undispersed – the jam is done
Sheet test:
A spoon of jam is dropped from
a distance on to a plate and
if it falls down as a sheet – jam is done
Brix test:
By a refractometer
9. Filling and storage
Glass Jars are thoroughly washed with hot water
and filled with hot jam
1.5-2.5 cm is head space
Bottles
Jars arecapped and are cooled and stored for 3 – 6 months at
are
ambient temperature
Status
The report 'India Sweet Spread’ Market Overview, 2018-2023', says that jam
market in the country was pegged more than INR 240 crore in the year 2011-
12.
In jam market, there are players like HUL(kissan), Mapro, Patanjali, Tops,
Mala, Cremica etc with target audience as kids
Jams from fruit imparts nutrition, health, wellness with natural goodness and
sweet taste
A perfect kind of jam honours and celebrates the goodness of fruits & value
adds and minimizes the post harvest losses.
PM FME Scheme
For the details regarding the PM FME scheme, scheme guidelines, various food
processing demonstration videos and DPRs, please visit our weblinks:
https://mofpi.nic.in/pmfme/ and http://www.iifpt.edu.in/ab-pmfme.php
Thank You All!
