How to Prepare Jam and its specification

Jam

Post Harvest Technology :: FSSAI(Food Safety And Standards Authority of India)SPECIFICATIONS

Product		Specification
Jam		Fruit Pulp – 45% TSS(Total soluble solids)-65% Citric acid- 5g Preservative-40 ppm of SO₂
Jelly		Fruit Pulp – 45% TSS-65% Citric acid -2 g Preservative-40 ppm of SO₂
Marmalade		Fruit Pulp – 45% TSS-65% Citric acid -2 g Preservative-40 ppm of SO₂ Shreds-62 g/lit
Preserve		Fruit pulp -55% TSS -70% Citric acid – 1-1.5%
Candy		Fruit pulp -55% TSS -75% Citric acid – 1-1.5%
Squash		Juice content -25% Acidity – 1% TSS-45 % Preservative -350 ppm of SO₂ (or) 600 ppm of benzoic acid
Cordial		Juice content -25% Acidity – 1.5% TSS-30 % Preservative -350 ppm of SO₂
Ready to serve beverages (RTS)		Juice content -10% Acidity – 0.2-0.3% TSS-10 % Preservative -70 ppm of SO₂
Synthetic Beverages		TSS – 70-75% Acidity- 1% Citric acid – 7.5 g
Sauce / Ketchup		Pulp -25% TSS-25% Preservative -70 ppm of SO₂
Pickle		Drained weight -60% Sodium chloride -12% Acidity -1.2% Preservative -100 ppm of SO₂
Chutney		TSS-50% Preservative-100 ppm of SO₂ (or) 250 ppm of benzoic acid