EMBLICA JAM
Method:
Fruits are kept in 8% salt solution for 2 days to remove astringency, then washed thoroughly and boiled for 10 minutes.
The fruits are then cut into pieces and cooled.
Subsequently the fruit pieces are blended to obtain a homogenous pulp. Then 1 Kg sugar and 4 - 5g citric acid are added for 1 Kg fruit pulp and the mass is cooked.
After the product attains desired consistency or the sugar percentage reaches 68%, jam is ready.
The hot jam is filled into wide-mouth sterilized bottles up to the brim. On cooling, the jam would set. A thin layer of hot paraffin wax is kept on the surface of the product in the bottle and capped. The jam bottles should be stored in a cool and dry place.
DATE: May 1995
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