Fruit Jam, Jelly and Marmalade

Abstract

Among processed fruits, jams, jellies and marmalades enjoy a predominant position. A large number of units are manufacturing these products to cater to the demand of domestic and export markets. The popular varieties are pineapple, mango, mixed fruit, guava, papaya, orange jellies and marmalades. Jam is prepared from the fruit pulp by boiling with sufficient quantity of sugar to a moderately thick consistency, while the jelly is prepared from clear fruit extract. Marmalade is a fruit jelly wherein the slices of the fruit or peel shreds are suspended. The term is generally associated with products made from citrus fruits like oranges and lemons. The products are used as a bread spread and in bakery items. They can also be taken with chapati, dosa or similar breakfast foods to make them more appealing. The packing ranges from 25 g, 500 g in bottles to 7 kg tins, depending upon the consumption need or bulk in 20 kg polyethylene-lined tins for commercial establishments. It is also packed in 15 g blister packs or 50 g, 100 g plastic cups.