Papaya marmalades

Processing 
Jams are basically preparations made of fruit (jams) and various sugars that are made conservable mainly by heat treatment (boil down). The half-set yet spreadable consistency of these products is achieved by releasing the pectin found in the fruit pulp during the boiling process, and using this together with further pectin added to form a jelly-like mass. The preparation stages from fresh fruit to jam are outlined and then described more fully below: 

fruit

sorting

washing

Peeling and sorting

pulping

addition of sugar

heating and boiling down

possible addition of pectin, citric acid            and organic  then renewed heating

filling into jars

vacuum sealing

Pasteurising

cooling

labelling and storing

• Sorting 

After harvesting, the fruits are sorted, because only those that are fresh, ripe and not rotten can be used to make jams. Jams can also be made from previously prepared, frozen fruits and pulp. 

• Washing 

The fruit should be washed very carefully as it can easily be damaged. 

• Peeling and sorting 

This follows the procedure of removing leaves, wooden pieces, pips or seeds and peel. Peeling is often done manually, or with knives, yet sometimes the skin is loosened with steam and then subsequently rubbed away mechanically. Finally, the fruits are sorted again to remove any blackened pieces, bits of peeling seeds etc. 

• Pulping and adding sugar 

The peeled fruits are then pulped, and sugar added. They might also be mixed with water or fruit juice. To make jam, at least 350 g fruit per 1000 g finished product must be used; to make jam extra, at least 450 g fruit per 1000 g finished product must be used. The sugar must be organically grown. 

• Heating and boiling 

The mixture is now heated to 70-80°C and boiled down, while constantly being stirred, at 65°C until shortly before it reaches the desired consistency. 

• Adding citric acid, pectin and spices (optional) 

 If necessary or desired, citric acid, pectin and spices (spices from certified organic agriculture) natural flavourings can be added, and the mixture again briefly heated to 80°C. 

• Filling into jars, vacuum-sealing and Pasteurising 

The liquid mass is now poured into jars, vacuum-sealed and pasteurised. 

• Cooling, labelling and storage 

After the heating process, the jams are first cooled to 40°C, and then subsequently 

down to storage temperature, labelled, and finally stored. 

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