TSS Requirements for Jams, Jellies, and Marmalades
- The total Soluble Solid content in jams should not be less than 65 percent by weight.
- In the case of jellies and marmalades, it shall not be less than 60 percent by weight.
- Reduced sugar products must have Total Soluble Solids not more than 45 percent.
Characteristics of Jam, Jelly, and Marmalade
- Jam has fruit pieces while jelly does not.
- Marmalade contains fruit pulp and peel cut into fine shreds suspended evenly in jelly.
- Parameters for analysis include TSS, gel strength, viscosity, and organoleptic properties.
TSS Content and Preparation Insights
- The final TSS content of jam should be 65 to 68 percent.
- Jam requires a minimum 45 percent fruit content.
- Overcooking or excess pectin makes overly firm jam. Lower TSS reduces shelf life.
- High TSS leads to proper gel formation and preservation. Jam with lower pH sets better.
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