Fruit jams & jellies: preparation

overview

This technology standardizes the production of jams, jellies, marmalades, and jam slices using fruits like pineapple, mango, guava, grape, and orange. The products retain natural flavour, colour, and nutrients while offering extended shelf life. They are rich in carbohydrates, vitamins, and minerals, serving as versatile spreads and confectionery items.

Photo Gallery

9
TRL
48
No of Units Deployed
2
No. of training hours

Key Features

Nutrient-rich – Contains carbohydrates, ascorbic acid, carotenes, minerals, organic acids, polyphenols, and crude fibre
Versatile – Suitable as a snack, dessert, or meal accompaniment
Supported – Technical and consultancy-based assistance available as required