Jalea De Piña En Ingles

PINEAPPLE JAM
Sri Lanka has two varieties of pineapple, Kewpine and Mauritius. Kewpine is the cooking pineapple, the fruits are larger and they give a better yield of juice. However, the flavour is not as good as the Mauritius variety which being sweeter is usually eaten fresh. We found that the Mauritius variety made a better jam (a better set, flavour and colour). The pulp from pineapplevaries (core included) from pH 3.4-4.1. This means that, to give a jam with a good set the recipe has to be adjusted each time new pulp is used. The yield from whole fruit to usable fruit pulp from Mauritius is approximately 30% and for Kewpine 35%. Pineapple contains little or no pectin so pectin must be added when making jam. Pineapples contain the enzyme bromelain, which is a proteolytic enzyme(breaks down proteins). This can cause problems for operators’ hands which are in contact with the juice for long periods during cutting operations, gloves should therefore be worn and washed each day. To make 200 x 1Ib jars of pineapple jam requires approximately 62kg of sugar and 158kg of fresh pineapple.

Recipe
Sugar Fruit pulp Pectin (grade unknown) Water Citric acid 38% 49% (starting recipe1% before boiling) 12% Added as required

In most countries, preservative is not allowed to be added to the jam. Only a residue of preservative is allowed in jam made from fruit pulp that has been stored with chemical preservatives, (l00ppm sulphur dioxide or 500ppm benzoic acid). Citric acid is not a preservative, it is added to adjust the pH. Jams give a gel when there is the correct ratio ofpectin to water and the pH is between 2.5-3.45. The optimum pH to give a good gel is pH 3.0.

Method
Remove stalks and tops from fruits, cut off the outer cortex and pick out the ‘eyes’. Cut the fruit into pieces, discarding any bad fruit. Make the pieces into fruit pulp by liquidising, or passing through a Kenwood colander/sieve (large aperture). Liquidising the pieces gives a fruit pulp with a‘chunky’ texture but contains a lot of pith and hard pieces. Using the colander/sieve will give a fruit pulp of a smooth consistency, which is good for making pineapple jelly. The residue that does not pass through the colander/sieve can be put into a muslin cloth and the juice squeezed out to get the maximum extraction of fruit pulp. The yield of fruit pulp from whole fruit is 30%(colander/sieve), 35% (liquidiser). Adjust the pH of the fruit pulp by adding citric acid until it is pH 3.0. This can be measured with a pH meter, or less accurately with pH paper, (using Whatmans pH paper 1-5 pH range, the colour of the juice effects the result, so that a reading 2.5 pH is in fact 3.0 pH). Mix the pectin with a small portion of the sugar. The dry mixing of the pectin is important becausepectin powder is very difficult to dissolve in water because it clumps together. If it is still a problem to dissolve, grind the sugar to a fine powder and then mix it with the pectin.

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Pineapple Jam

Practical Action

Mix the water, fruit pulp, and the remaining sugar in astainless steel saucepan and start to boil. When nearing the ‘end point’ the dry mix of pectin and sugar is added. (The pectin should not be heated for longer than necessary because it will be broken down and then the jam will not set). Jam should not be boiled for more than 12-15 minutes otherwise this can give rise to caramel flavours, over-sweetness and discoloration, apart from being a waste of...