TH11499U - Gac fruit jam - Google Patents

Abstract

This homemade gac fruit jam is made from gac fruit pulp, gac seed membrane, pineapple pulp, pectin powder, white sugar, glucose syrup, salt, and citric acid. The production process involves washing the gac fruit, cutting it in half, removing the seeds, and scraping out the pulp. This pulp is then blended until smooth, while the seed membrane is crushed and strained. The pineapple is washed, peeled, and finely chopped. Water is brought to a boil in a pan, then the gac fruit and pineapple pulp are added and stirred until well combined. Pectin powder and white sugar are mixed together and added to the pan. Glucose syrup is added and stirred until dissolved. Salt is added to enhance the flavor and adjust the pH. Citric acid is added for a sour taste. The gac seed membrane is then added and stirred continuously in the same direction until the mixture reaches 100°C. The jam is then allowed to cool and packaged in sterilized containers. The resulting jam has an appealing color, aroma, and taste. It can be stored at 15°C for 90 days.

Claims (2)

1. Gac fruit jam product consists of: gac fruit pulp 35.8% by weight, gac fruit seed membrane 5.4% by weight, pineapple pulp 17.9% by weight, pectin powder 0.4% by weight, white granulated sugar 35.8% by weight, glucose syrup 4.5% by weight, salt 0.1% by weight, and citric acid 0.1% by weight. 2. The process for making the gac fruit jam product according to claim 1 is as follows: (1) Wash the gac fruit thoroughly and cut it in half, removing the seeds. (2) Scrape out the flesh of the gac fruit and blend it finely. The membrane of the gac fruit is ground and filtered through a sieve. (3) Wash the pineapple thoroughly and peel it. (4) Chop the pineapple flesh finely. (5) Put a pan on the stove, add clean water and bring it to a boil, then add the gac fruit and pineapple flesh and stir well. (6) Mix the pectin powder with white sugar and pour it into the pan. (7) Add glucose syrup and stir until dissolved. (8) Add salt to enhance the flavor of the product. (9) Adjust the pH with citric acid. (10) Add the membrane and stir well. (11) Stir in the same direction until the temperature reaches 100 degrees Celsius. (12) Let the gac fruit jam cool down, then pack it into sterilized containers.