Jam Manufacture

This book covers several details regarding jam manufacture on various aspects such as: the selection of site for the factory, construction of the factory, the metals to be used for the equipment, types of machines, the varieties and qualities of fruits for preparing jams, methods of fruit preservation, pectin manufacture and the factors responsible for gel formation (sugar, pectin and acid), the standards for jam, the boiling procedure, the cooling, filling and handling problems, the failures in jam making, the laboratory tests for analytical control, the determination of the cost of jam, recipes and legal regulations of different countries.