Jams Jams are a good way to take advantage of fruits. In the abundant seasons of some of them it is difficult to keep them naturally safe. By making the jam, we are not only enriching our arsenal of long-lived desserts but we are also managing to preserve the fruit, as the sugar and the cooking they undergo help to keep them for longer. Sure, the calorie intake gets bigger and some nutrients are lost in cooking, but it is still a delicious option. In addition, guava has a truly intense and pleasant characteristic flavor and odor.
Summary
[ hide ]
- 1 Ingredients
- 2 Preparation mode
- 3 DESCRIPTION OF THE PRODUCT AND THE PROCESS
- 4 RAW MATERIAL AND INGREDIENTS
- 5 FACILITIES AND EQUIPMENT
- 6 Source
Ingredients
- 1 kilo of skinless pink guava cut into pieces
- 2 cups of sugar
- A tablespoon of lemon juice
- 3 cups of water
Preparation method
He cooks the guava in the water for about ten to fifteen minutes. Later it is strained and the water that was used to cook it is reserved. The guava is passed through a strainer to obtain the pulp without the seeds and it is placed in a saucepan with the sugar, the lemon juice and a cup and a half of the water that was used to cook the fruit. Cook over medium heat for approximately 20 minutes or until the desired consistency is obtained, stirring constantly to prevent the jam from burning at the bottom.
- When finished, it is packaged in a sterilized bottle and stored in the fridge.
- Suggestion: Serve with cream or white cheese.
DESCRIPTION OF THE PRODUCT AND THE PROCESS
Jams are a mixture of fruit and sugar that come in a semi-solid form. The mixture is made hot with the addition of pectin and in some cases acid is added to adjust the pH at which the gel forms. Jams can be made from a wide variety of fruits, but those that have a good balance between sugar and acidity are preferred, such as: apple, orange, peach, pineapple, mango, strawberry, blackberry, guava, etc.
The guava jam elaboration process consists of obtaining the fruit pulp and subsequent evaporation of the water to concentrate the solids with the help of sugar. It is not necessary to add pectin because the guava contains enough natural pectin.
It should be taken into account that there are different formulations for jams and it is convenient to review the legislation in each country. However, three qualities of jams are accepted, depending on the amount of fruit and sugar they contain. The first quality contain 50% and 50%, the second 45% and 55% and the third 35% and 65%. (fruit and sugar).
RAW MATERIAL AND INGREDIENTS
- Guava pulp: 55%
- Sugar: 45%
- Citric acid: 0.15%
FACILITIES AND EQUIPMENT
- Installations
The premises must comply with the hygienic design requirements that the health authorities require for food processing. It must be large enough to house the following areas: fruit reception, processing room, packing section, warehouse, laboratory, office, sanitary services and dressing room. The construction should be in a plastered pad with a sanitary finish at the joints of the floor and wall to facilitate cleaning.
