How to make strawberry Jam Production Process With Flow Chart

ELABORATION OF STRAWBERRY JAM

I. GENERAL OBJECTIVE

Properly prepare the strawberry jam under the control of indicated parameters

II. SPECIFIC OBJECTIVES

Select the raw material, according to the characteristics required for the production process; also the materials that intervene to obtain the optimal result of the process.

III. BIBLIOGRAPHIC REVIEW

Fruits and vegetables for processing are characterized by two essential features: seasonal production (limited harvest period); preservation capacity reduced to high water content (85% -95%). Therefore it is necessary to diversify these products and process them as ready-to-eat products, so that they are available to the consumer throughout the year (dried preserves, compotes, jams and infant foods).

The nectar can be obtained from fresh fruit, refrigerated, prepared in frozen pasta or preserved with sulfite, however a high quality product must be extracted from fresh raw material free of traces of substances dangerous to health.

IV. SUPPLIES, MATERIALS AND EQUIPMENT:

SUPPLIES

•Strawberry

•CMC (Stabilizer)

•Citric acid

•Preservative Benzoate Sodium

•Pectin

MATERIALS AND EQUIPMENT

• Cooking pot

• Refractometer

• Metal vessels

• Chopping boards

• Knives

• Metal drainer

• Colanders

• Spoons

• Sterile bottles to store

V. FLOW DIAGRAM

Flowchart of Strawberry Jam

PROCESS

First we obtain the strawberry to proceed to select the best quality and remove those that are irreparably damaged, then we proceed to weigh it, we proceed to remove the leaves of the fruit, then wash and chopped into strips. Place them in a bowl drainer.

Obtain the Brix degrees of the fruit to obtain the necessary amount of sugar by formula, as well as the amount of pectin and preservative to be used. Once with the supplies ready, toss the strawberries and sugar (reserving a little in a cup), in a pot over medium heat to reduce. It was observed that because the strawberry was a fruit 98% water in its composition immediately upon exposure to heat it began to reduce forming a homogeneous mixture conserving pieces of fruit pulp.

By constantly stirring add the remaining sugar mixed with the pectin to avoid lumps that we add to the pot moving constantly with a wooden spoon. Continue stirring and wait for the ball point to form, making a small test of emptying a drop of the jam on a jar with cold water, when this mixture touches the water it condenses forming a small ball of jam, which indicates that the product ready. Another way to verify that the process of strawberry jam is finished is when using the wooden spoon the bottom of the pot is pressed and immediately a furrow is formed that takes time to get together to observe the bottom of the pot, finally it is added the preservative stir well and proceed to pack it closed with airtight lid and turn the bottle upside down so as not to allow the oxygen remaining inside the bottle to cause some kind of contamination to the final product.

VII. RESULTS

Fruit initial weight: 2 kg

Weight of fruit juice without peel and skin: 850 g

• CALCULATION OF DILUTION

1: 8-9

850 g juice (8) = 6,800 ml of water to be added

• CALCULATION OF SUGAR TO ADD

Weight of the liquid 7.280 Kg

° Initial Brix = 1.2 ° Brix

° Brix final = According to Technical Standard 12-13, for this formulation we will apply 11 ° Brix 

Amount of sugar = 7.280Kg (11 ° B -1.2 ° B)

100-11 ° B 

Amount of sugar = 7.280 Kg (9.8 ° B) = 0.80 Kg

89 ° B 

Amount of sugar = 800 g

• CALCULATION OF THE CMC

7.280 K ---- 100%

     X ---- 0.25%

X = 7.280 Kgx0.25% = 0.0182 Kg = 18.2 g

100%

• CALCULATION OF THE PRESERVATIVE

               7.280 K ---- 100%

                  X ---- 0.05%

X = 7.280 Kgx0.05% = 0.0364 Kg = 3.64 g

100%

•     PERFORMANCE

               STRAWBERRY AMOUNT  100%

               QUANTITY OF STRAWBERRY WITHOUT SHEET  X

   RT = (CANT.DE PULPA X BIN) + (CANT.AZUCAR)

        --------------------------------------------------------

            100 X 100

DESIRED BRIX

        100

VIII. CONCLUSIONS

In the process of making strawberry jam, it is concluded that by characteristic of the raw material, the values ​​in the calculation of sugar addition, varies so it can not be standardized but rather each time it is appropriate to the preparation of the strawberry jam because you have to find the new values ​​and ° Brix that throws the fruit concentrate.

It is important to respect the parameters established by the technical standard and each of the steps expressed in the flow chart for success in the process of making strawberry jam.

IX. RECOMMENDATIONS

• This fruit preservation method allows to enjoy the unalterable taste of the fruit and pieces of pulp and the preparation following the flow diagram can be applied in the case of other seasonal fruits such as: pineapple, mango, apple.

• Hygiene standards must always be maintained throughout the jam preparation process.

• All the materials and supplies must be available so that the process from the beginning is not interrupted by the lack of any element.

MAKING THE JAM