School of Industrial Technology

Faculty of Applied Sciences

FST528
FOOD PRESERVATION TECHNOLOGY

EXPERIMENT 3B: SUGERING

METHOD: CHERRY JAM

NAME : NAJWA BT AHMAD ABD RAOF

CLASS : AS2464A
STUDENT’S ID : 2018654492
DATE OF EXPERIMENT: 13/5/2020
INTRODUCTION
Jam is prepared from fruit pieces or pulp and preserved by high sugar
concentration/chemical preservative or by heat application. It is very common products made
out of fruits and vegetables that permit consumers to taste the fruits of their liking even
during lean periods or when the fresh produce is expensive. This product also permit the
diversification of the fruit use to avoid distress sale during the production season and to
minimize the post-harvest wastages. The practices of preparing the processed products are
simple and could be attempted at household levels even in rural settings if adequate food
safety related precautions are put in place. Besides, there are several fruits that are not
cultivated in large quantities to permit large scale processing. Still these fruits are novel
enough to convert them into the processed products and present them to consumers as niche
products.

Addition of gelling agent is in jam is important to ensure that the jam product has a
reasonable thick consistency and is firm enough to hold the fruit puree-sugar in position.
Pectin is primarily used in food industry as a gelling agent for jams, jellies, and other foods
(El-Nawawi & Heinkel, 1997)

OBJECTIVE

To determine methods of preparation and preservation of jam and evaluate the quality of
cherry jam using sugaring method.

INGREDIENTS
Ingredients Amount Brix
Cherry 1kg 11.3 oBrix
Sugar 1kg -
Cherry and sugar (ratio of 1:1) 1kg:1kg -
Pectin grade 150 -
Desired brix in final product - 68 oBrix

MATERIALS
Food processor/Blender, top loading balance pH meter, refractometer, jam bottles
 PROCEDURE
1. Fully ripe cherry were selected with good colour, flavour and aroma. The fruits were
peeled and washed. The fruits were cut into small slices and removed the stones.
2. The fruit slices were blended in a blender and drained the excess juice. The weight
and total soluble solid were recorded (use refractometer).
3. The mixture was heated on a low fire while slowly adding the pectin-sugar mixture.
The mixture was stirred until dissolve and the remaining sugar was added in
4. The pH was checked (should be about 3.0 – 3.2 throughout the process).
5. The mixture was heated until the jam reaches 60 °Brix.
6. Some of the hot jam was poured into a sterilized jam bottle, and sealed immediately.
7. Step 5 to 6 were repeated for 64 and 68 °Brix.
8. The jam was stored at room temperature and any development of mold was observed.

Note:
*Assuming the given pectin grade is 150, the ratio of cherry: sugar is 1:1, calculate the
amount of pectin and sugar required for the mixture.

RESULTS
60 Brix 68 Brix
Texture 2 4
Sweetness 2 3
Colour 4 3
Overall acceptability 3 4

Scal Overall
Saltiness Hardness Sweetness Colour
e acceptibility
1 Very slightly salty Very slightly firm Very slightly sweet Extremely dislike Extremely dislike
2 Slightly salty Slightly firm Slightly sweet Slightly dislike Slightly dislike
Morederately Moderately Moderately
3 Moderately firm Moderately sweet
salty preferred acceptable
4 Extremely salty Extremely firm Extremely sweet Most preferred Most acceptable
Amount of pectin for the jam:
TSS in cherry pulp = 1kg × 0.113 = 0.113
TSS mixture = 1kg + 0.113 = 1.113 kg

Therefore, amount of pectin required (pectin 150 grade available)

1.113 g
=
150
= 7.42 g

DISCUSSION
1. What is pectin? Elaborate.
Pectin is a natural fibre found in plant cell walls and most concentrated in the skin of
fruits. It is water-soluble and binds with sugar and fruit acid to form a gel. Adding pectin
when making jam or jelly also shortens or eliminates the cooking time, resulting in a
fresher fruit flavour. It was reported that different class of pectin and their concentrations
affect colour and texture of jam (Kopjar et al., 2009).

2. Why pectin is use as an ingredient in producing jam?

Pectin causes a thickening that is characteristic of jams when it is heated together with
water. Adding pectin when making jam or jelly also shortens or eliminates the cooking
time, resulting in a fresher fruit flavor.

3. What is the recommended Brix for jam making according to Food Act and Regulation?
According to Food Act and Regulation, it must be between 60 to 65% or greater of soluble
solids determined by refractometry at 20°C
CONCLUSION
In conclusion, the processing method for production of jam and how to preserve the jam had
been determined and successfully prepared.

REFERENCES
El-Nawawi, S. A., & Heinkel, Y. A. (1997). Factors affecting gelation of high ester citrus
pectin. Process Biochemistry, 381–385.
Kopjar, M., Pilizˇota, V., Tiban, N. N., Šubaric, D., Babic, J., Acˇkar, Ð., & Sajdl, M. (2009).
Strawberry jams: Influence of different pectin on color and textural properties. Czech
Journal of Food Sciences, 20–28.