Best 5 Types of Jam Pure (Marmalade) in India 2021

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Best 5 Types of Jam Pure (Marmalade) in India 2021

Best 5 Types of Jam Pure La Vieja Fabrica Blueberry 

Best 5 Types of Jam Pure (Marmalade) in India 2020



  • All of the ingredients come from fruit. Great on toast, scones or other baked items
  • This delicious all natural blueberry spread. Made from a 170 year old recipe from Spain
  • 100 percent fruit spread and gluten free
  • Gives you the perfect combination of ingredients
  • Maximum Shelf Life 24 Months

Natureland Organics Pineapple Jam
Best 5 Types of Jam Pure (Marmalade) in India 2020
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  • Organic Pineapple Jam. Eat Natural live Healthy 🌿
  • Healthy Food. Colour and Chemical Free.
  • Daily Need Food item. Amazing taste.
  • Organic Certified grocery & gourmet.
  • Best Food in India. Must Try for a healthy organic lifestyle 👍🏻

Pursuit Industries Blueberry 
Best 5 Types of Jam Pure (Marmalade) in India 2020
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  • Great on toast, scones or other baked items.
  • Its regular use incites hunger. Quantity and use this tasty jam could be used in breakfast or while taking meals along bread.
  • Taste the Fruit in Every Bite!
  • This results in a fresher, more intense flavor that is not masked by heavy taste of sugar
  • Prepared with fresh fruits like raspberries, strawberries, blueberries.

La Vieja Fabrica Pineapple Mermelada Jam 
Best 5 Types of Jam Pure (Marmalade) in India 2020
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  • 100% real food ingredient, ideal to spread, easy to use
  • Gluten free and irresistible burst of the real fruit flavour
  • Made from a 170 year old recipe, imported from Spain
  • Great on toast, scones or other baked items and can be enjoyed on the go every morning
  • Pineapple mermelada absolutely by La Vieja Fabrica

Kissan Mix Fruit Jam
Best 5 Types of Jam Pure (Marmalade) in India 2020
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  • Kissan Mixed Fruit Jam is made with 100% real fruit ingredients
  • Is easy to use and can be enjoyed on the go every morning
  • Enjoy it best with Bread, Roti, Paratha or Dosa for a wholesome breakfast
  • Turns boring breakfast into an empty plate
  • Spreads easily with a spoon or a knife. Maximum Shelf Life : 12 Months
  • Carefully sealed in impermeable glass packaging to retain the best flavour and taste of product

Jelly making and other preserves are an old and popular process, providing a way to preserve the fruit well beyond its normal shelf life, and sometimes using stained or low-quality fruits that are fresh May not be ideal for consumption. In making jelly, the goal is to produce a clear and bright gel from the juice of a chosen fruit. Jams are made from whole fruits, which include pulp, while preserves are basically jellies that contain whole or large pieces. Marmalade, usually a gelatinous concentrate of citrus-based, prepared juice and sliced ​​peel.

The essential ingredients for successful storage are sugar, acid and pectin. These three elements lower the pH of the can and bind the available water, creating an environment in which microorganisms grow. In some cases, the fruit can provide all the necessary pectin and acids. If the acid content of the fruit is low, external sources such as lemon juice may be added. Similarly, if the intended fruit mixture in pectin is low, a commercial source may be used. Sugar is always added and in general all three essential ingredients must be added to make a successful product.

The manufacture of preservatives begins with an initial mixture, in which the weight of the fruit is not less than 55 parts by the weight of the sugar solids. After crushing the fruits the sugar solids are added, and then the mixture is cooked. Cooking can be performed in a highly controlled vacuum kettle, in which the volatiles of the flavor are captured and the product is returned. The cooking process continues until the hot mixture is concentrated to a predetermined level of soluble solids. The generally accepted level is 65% soluble solids; At this density, the boiling point is 7 ° to 12 ° above the boiling point of water. The product is transferred to the container and sealed as a shelf life product.

The correct amount of essential sugar depends on the level of acidity, the natural sugar content and the type of product desired. If the sugar content is too low, the resulting jelly will harden; Too much sugar, on the other hand, will create a “soft set” that is easily broken. Appropriate amounts of acid and pectin are added during the cooking process. The pH should be adjusted to an acidic level of about 3.1. Increased acidity reduces the amount of sugar required in the mixture, although excessive acidity can cause synergy or separation of liquids from the gel. If pectin levels are insufficient, the jam will not be “hard”; That is, there will not be enough water bound to form a complete gel.

Fruit preservation
As fruits are generally acidic, they naturally lend themselves to storage. The primary role of acidity in preservation is to inhibit bacterial growth. Second, increased acidity can activate chemical reactions such as pectin intake, which reduces water activity and reduces the possibility of microbial growth.

Jam Making Principle – Four Easy Steps to Making Your Own Jam

Follow this four steps for almost every jam you making

Choose your fruit. Wash it and crush it
Boil the fruits in some clean water until they are tender.
Once tender and cooked, mix sugar and pectin, mixed. Then add lemon juice or cream to the tartare
Boil 104 ° C (220 ° F) quickly and it will be ready. (About 1 minute)
A simple jam recipe

1 kg of crushed fruit, 2.2 lb + 125 g of cleaned water (1/2 cup)

1 kg sugar 2.2 lb

30 grams of lemon juice, lemon juice (or 2 tablespoons cream of tartar)

10 grams pectin powder (2 teaspoons)

general question

What is the difference between jam and jelly?

Jam is a large fruit or thick fruit that has been “ set ” by boiling it with sugar. Jelly is a clarified fruit juice that has been “hardened” by boiling it with sugar.

Why do you think of jam?

When the fruit is boiled with water, it collapses and any pectin present in the fruit is removed. When sugar and an acid (such as lemon juice) are cooked with fruits, they react with pectin in the fruit to form gels. Most jams are naturally high in pectin. If you are using a fruit without a lot of natural pectin, then you need to add apple seeds, orange peel or pectin extracts to achieve the same result.

Why has my jam become liquid?

Undercooked (not at 104–105 ° C). Neither enough pectin, nor enough acid, nor enough sugar. The fruit does not gel easily (eg pineapple)

Why is my jam too fat?

Overcooked or too much pectin

What kind of vessel do I need?

The bigger the better. Use a wide-bottomed vessel with a thick bottom that has a uniform heat distribution.

4 things you need to jam

The fruit
About the fruit

Some fruits contain a lot of pectin and are easily formed into jam. Pectin is a natural substance. Apples and citrus fruits are very rich in pectin. If the fruit you are using contains too much pectin, you do not need to add additional pectin. If the fruit you are using is low in pectin, you should add pectin powder or add a fruit to the pectin, such as apples, apple seeds or citrus peels.

About sugar

Jam is high in sugar. Expect an average amount of about 50% fruit and 50% sugar. Sugar and acid preserve the fruit and give it texture. It is possible to make less sugar jam and jam without sugar. Do a Google search for these recipes.

About pectin

Pectin is a natural “polysaccharide”. When boiled with an acid like sugar and lemon juice, it forms a “gel”. Many fruits naturally contain a lot of pectin. Pectin is higher in fruits when they are less ripe and less when fully ripe. Powdered pectin extract is commercially available. They are made from orange and lemon peel or apple seeds.

About acid

Lemon juice, lime juice or cream of tartar (tartaric acid) are common options. Pectin must be cooked with sugar and acid to make jam or gel.

A quick list of pectin rich fruits:

Orange peel, lemon peel, grape peel, lemon peel.
Raspberry, Beetroot, Blackberry, Cranberry
Apples, grapes, plums

Best 5 Types of Jam Pure (Marmalade) in India 2021