Sugar Concentration

______________________ is preservation by increased pressure of the osmotic.

prepared by boiling the fruit with or without water and straining the juice, applying sugar and focusing to the cooling consistency.

• Marmalade

• Jam

• Jelly

• Fruit Preserve

is a transparent jelly, in which fruit or peel slices are suspended.

• Marmalade

• Jelly

• Jam

• Fruit Preserves

It is prepared by boiling the entire fruit pulp with sugar to a moderately thick consistency, without maintaining the fruit form.

• Marmalade

• Jam

• Jelly

• Fruit Preserves

This is prepared to a semi-solid mass of homogeneous consistency by boiling mashed fruit pulp with sugar.

• Marmalade

• Candied Fruit

• Fruit Paste Candy

• Fruit Preserves

These are fruits or fruit combinations cooked in syrup until the fruit becomes dry, soft and translucent.

• Marmalade

• Fruit Paste Candy

• Candied Fruits

• Fruit Preserves

These are prepared by slowly concentrating fruits in a syrup, boiling repeatedly until the fruits are heavily impregnated with sugar followed by drying to resolve stickiness.

• Marmalade

• Fruit Paste Candy

• Candied Fruits

• Fruit Preserves

____________________ is a carbohydrate like substances found in slightly under ripe fruits which form colloidal solutions in water.

A device used to measure the rigidity of pectin gel.

• Jelly Tester

• Sheet test

• Thermometer Test

• Plate Test

This gelling point test uses cold metal spoon stirred in boiling mixture.

• Jelly Tester

• Sheet Test

• Thermometer Test

• Plate Test