Below are list of tropical fruits jam and jellies recipes. This can be helpful if your are have abundant supply of those fruits which you cannot sell at the market immediately. To prevent spoilage, you can convert them to other value added products and can be profitable too. If you have some experiences to share you can visit our Facebook page or exchange recipes also. If you want to know of the latest update on this site, you can visit our Blog.
Cantaloupe Melon Jam – procedure on making cantaloupe melon jam.
Guava Jelly – want to make your own guava jelly? follow the link to see the procedure on making one.
Guava Jam – a variant of guava jelly. It’s more thicker in viscosity.
Guava Butter– similar to guava jelly but smooth in consistency.
Jackfruit Jam – known as “langka” in tagalog. The procedure will teach you how to make a jack fruit jam
Mango Jam – do you have a lot of mango in your place? then you can convert those mangoes specially those not saleable into a home made mango jam.
Papaya Jam – this procedure will teach you how to make a papaya jam.
Papaya Jelly – like the papaya jam, this has a smoother consistency.
Note: Jelly, jam, preserves, conserves, marmalade and fruit butters are similar products. All are made from fruit, preserved by sugar and thickened or gelled to some extent.
To gel properly, sweet spreads must contain the right combination of fruit, pectin, acid and sugar. The fruit gives each spread its unique flavor and color. Fruit also supplies the water needed to dissolve the other ingredients and some or all of the pectin and acid. Good quality, flavorful fruits make the best sweet spreads.
If combined with the right amount of acid and sugar, pectin cause a gel to form. All fruits contain some pectin. Apples, crab apples, gooseberries and some plums and grapes contain enough natural pectin to form a gel. Other fruits, like strawberries, cherries and blueberries, contain little natural pectin. They must be mixed with other fruits high in pectin or with commercial pectin products for a gel to form. Fully ripened fruit contains less pectin, so combine it with one-fourth underripe fruit when making sweet spreads without added pectin.
The right amount of acid is critical to gel formation. With too little acid, the gel will never set. Too much acid will cause the gel to lose liquid (weep). If fruits are low in acid, add lemon juice or other acid ingredients as directed. Commercial pectin products contain enough acid to ensure gelling.
Jelly is a mixture of fruit juice and sugar that is clear and firm enough to hold its shape.
Other sweet spreads, like jam, are made from crushed or chopped fruit. Jam holds its shape, but is less firm than jelly. When jams are made from a mixture of fruits they are usually called conserves, especially when they contain citrus fruits, nuts, raisins or coconut.
Preserves are made of small, whole fruits or pieces of fruits in a clear, thick, slightly gelled syrup.
Marmalade are soft, transparent fruit jellies that contain small pieces of fruit or citrus peel.
Fruit butters are made from fruit pulp cooked with sugar until thickened.