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Apple Fruit Jam Preparation Process

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Questions and Answers

What is the recommended range for the concentration of soluble solids in the fruit and sugar mixture when preparing the jam?

50% to 60%

60% to 70%

68.5% (correct)

70% to 80%

At what temperature should the jam be cooled after reaching the end point?

250°F

200°F (correct)

100°F

150°F

Why is it important to occasionally stir the mass during the preparation of jam?

To speed up the cooling process

To increase the sweetness

To prevent scum formation (correct)

To add flavor

What is the purpose of adding citric acid during the preparation of jam?

To prevent spoilage Signup and view all the answers

Why is it recommended to store the jam in a cool dry place after sealing it in glass bottles?

To prevent mold growth Signup and view all the answers

What is the main principle in preparing apple jam?

Using ripe fruits to enhance flavor Signup and view all the answers

What makes apple jam have a thicker consistency compared to applesauce?

Higher ratio of sugar content Signup and view all the answers

What is the role of pectin in apple jam?

Giving the jam a good set Signup and view all the answers

Which ingredient is NOT required in the preparation of apple jam according to the text?

Artificial coloring Signup and view all the answers

What makes apple jam a good spread on various foods?

Its thick consistency that allows easy spreading Signup and view all the answers