Fruit jams & jellies: preparation | Principal Scientific Adviser

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

Functionality

Get In Touch

For any queries or concerns, please submit your message using the form below. Our team will review your submission and respond at the earliest.

Contact Developer

Head of the Department

Head, Technology Transfer & Business Development Department

Email: ttbd[at]cftri[dot]res[dot]in

Show your Interest

Full Name *

Organisation *

Email Address *

Phone no. *

Type of Interest *