Jam is a raw material for the food industry and a nutritious food. Fruits are processed into jam for easy storage and transportation. Apples, peaches, apricots, pears, red fruits, fruits, dates, watermelon, strawberries, oranges and bananas and many other fruits can be used to make jam. Jam does not have to maintain the original shape of the fruit, so some of the waste, second, fallen fruit, after cleaning and other processing, as long as in line with health conditions can be utilized. For fruit resources, many of the rural areas with limited transportation, there are still a lot of fresh fruits that can not be shipped out during the peak season, and jam processing is even more necessary. Jam is the fruit fruit by peeling and removing the core and other processing, cooking and softening into a sauce, plus sugar concentration and become. Its processing method is simple, easy to master, can be used for small and medium-sized enterprises, but also for agricultural individual household production.
Processing, the fruit is washed, remove the kernel, thick skin to peel, remove decay and inedible fruit, cleaning, and remove the core, peeling, de-stemming and de-injury part. When washing peaches, add 0.5% alum in water to facilitate the removal of hair, and then wash with water. Nuclear fruit fruits such as peaches, apricots, etc., washed, cored, peeled, cut in half, and then promptly put into the concentration of 0.15% citric acid aqueous solution or 0.3% sodium sulfite aqueous solution or concentration of 1.5% salt water soak color protection. For soft and juicy pulp berries, such as strawberries, etc., can not go through the pre-cooking, according to the weight of raw materials 10% to 20%, add water and sugar solution, as soon as possible to heat and soften, directly sugar cooking concentration. For the hard flesh of the raw material to be pre-cooked, and then according to the type of fruit and the degree of maturity, add the appropriate amount of sugar **** cooking in stages. Such as sour plums, apricots, small grapes and other sour fruit, generally add sugar amount is about equal to the weight of the fruit; such as peaches, sweet plums, sweet grapes and other fruits, the amount of sugar is generally 1/2 of the weight of the fruit. cooking time to the types of fruits, the flesh of the soft some short, hard flesh should be longer, cooked to the flesh and sugar fully mixed, excess water has evaporated out into the thick and greasy paste that is made. Cooked while hot into glass jars or tin cans, then seal the cans, and then canned jam in boiling water for half an hour, it can be preserved.