Preparation of jam from apple ber fruit

Good quality jam was prepared from 1 kg apple ber pulp, 680 g sugar and 0.2 g pectin. The resulting product was packed in plastic bottles and stored at ambient temperature(32.5 ± 5° C) for 90 days. Fresh apple ber jam had 68.50 per cent TSS, 0.72 per cent acidity, 30.20 per cent moisture, 49.12 per cent reducing sugar, 63.61 per cent total sugar, 12.80 mg/100gcalcium, and 27.10 mg/100 gascorbic acid. Storage studies indicated that there was gradual decrease in moisture, calcium and ascorbic acid contents, with advancement of storage period. However, TSS, acidity, reducing sugar and total sugars slightly increased with storage period. The sensory quality of apple ber jam decreased during storage. It was found to be acceptable even after 90 days of storage at ambient temperatures.