GB470753A - Improvements in and relating to jam and marmalade - Google Patents

Abstract

A preparation, subsequently to be used for making jam or marmalade by adding an appropriate quantity of water and heating for a short time, is obtained by dehydrating fresh fruit at low temperature under vacuum until the solids form 67-74 per cent by weight of the concentrate and then adding sugar in amount sufficient to form about two-thirds of the jam or marmalade when made. The product is of substantially granular or crystalline form due to the sugar content and the moisture content is sufficient to ensure that it does not harden. Pectin, or whole fruit containing absorbed sugar, or both may also be added. The pectin is preferably added in admixture with the sugar. The fruit, which may first be subdivided, may be concentrated at about 100-120 DEG F. in a vacuum pan which in one form may be egg-shaped and formed of a lower half jacketted to take steam for heating and an upper half attached by bolts, &c. to the lower half and connected with a suction device, a double-bladed scraper which may be of curved, e.g. helical, shape to direct the material downwardly being attached to a shaft extending vertically through the pan. The scraper may carry, projecting upwardly, stirring members which co-operate with fixed stirring members extending from a bar or frame across the vessel. In a modification, the vacuum pan used is rotated slowly on a horizontal axis and is preferably jacketed except at the ends. Stationary scraping means operating in the upper portion of the pan may be provided to remove any adhering film. The production of a concentrate from raspberries is described. In making marmalade from citrus fruit, such as oranges and lemons, the juice may be concentrated separately from the skins and whites, the concentrates after admixture having a 66-74 per cent solid content. A quantity of peel preferably sugared as by soaking in a 66-72 per cent sugar solution may be added to the mixture. The Specification as open to inspection under Sect. 91 comprises also the dehydration of the fruit so that the solids form the greater proportion of the concentrate, and the preparation of fruit cordials. In making jelly marmalade concentrate, (1) lemons are cut up finely, twice the weight of water is added and the mixture allowed to simmer for 30 mins. and filtered, the filtrate being concentrated to one-fourth to one-sixth of its volume and then added to the sugar; (2) the juice is pressed from lemons, filtered and concentrated to one-sixth by weight or by volume, and mixed with dry citrus pectin and the sugar; the skins and whites may be cut up finely, subjected to simmering and filtration, and the filtrate mixed with the juice before or after dehydration. Sugared peel may be mixed with the ingredients in either modification. This subject-matter does not appear in the Specification as accepted.