Jams and jellies

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

The essential feature of jam production is uniformity. It is easy for an amateur to make a boiling of jam which might be considered perfect from every point of view, but it is another matter to reproduce the same results regularly under factory conditions. Some of the difficulties with which the jam manufacturer has to contend are seasonal variations, and changes in the fruit due to conditions of cultivation, harvesting and storage. Analysis of the fruit does not always give sufficient information to enable a perfect jam to be made at the first trial, therefore an expert jam boiler is still required in the jam factory. Although jam production is a highly scientific process, the art still lingers on under strict scientific control.

Keywords

Fruit Juice Total Soluble Solid Soluble Solid Content Fruit Pulp Invert Sugar 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Ingledew, R.G. (1966) `A continuous batch process for jam’, Appendix III to paper on Aids to Continuous Production, Cake and Biscuit Alliance Technologists’ Conference Proceedings, Feb. 1966.Google Scholar
  2. Rouch, G.H. (1965) Jam Manufacture,Lennard Hill.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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