Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product. The methods and formulations vary widely. Many edible products such as peppers, herbs and even edible flowers are made into preserves. This case study concentrates on fruit products considered ofr standard formulation. Exercises related to the manufacture of jams and jellies in a pilot plant setting are included.
Acknowledgement and thank you to the late Dr. Malcolm Bourne who provided the IUFoST Distance Assisted Training Programme with these materials.