Jams, jellies and marmalade

Collectively known as 'preserves', these products are finding an increased market in many countries, particularly in more affluent urban areas. However, it is important to note that before starting production of preserves, the size and requirements of the market must be carefully established. A surplus of fruit is not sufficient reason for starting project. The preservation principles of jam, jelly and marmalade production are quite complex, but in essence involve the correct combination of acidity, sugar level and pectin content. All three must be correct to obtain a satisfactory product. This brief provides detailed information on the process of making jams, jellies and marmalade.