ស្រីលង្កាមានម្នាស់ពីរប្រភេទគឺ Kewpine និង Mauritius។ Kewpine គឺជាម្នាស់ធ្វើម្ហូប ផ្លែឈើមានទំហំធំជាង ហើយពួកគេផ្តល់ទិន្នផលទឹកល្អជាង។ ទោះជាយ៉ាងណាក៏ដោយ រសជាតិគឺមិនល្អដូចពូជម៉ូរីស ដែលផ្អែមជាង ជាធម្មតាត្រូវបានបរិភោគស្រស់។ យើងបានរកឃើញថាពូជម៉ូរីសធ្វើឱ្យយៈសាពូនមីល្អជាង (ឈុត រសជាតិ និងពណ៌ល្អជាង)។ pulp ពីម្នាស់ប្រែប្រួល (ស្នូលរួមបញ្ចូល) ពី pH 3.4-4.1 ។ នេះមានន័យថា ដើម្បីផ្តល់នូវយៈសាពូនមីជាមួយនឹងឈុតដ៏ល្អ រូបមន្តត្រូវកែតម្រូវរាល់ពេលដែលប្រើម្សៅថ្មី។ ទិន្នផលពីផ្លែឈើទាំងមូលទៅផ្លែផ្លែឈើដែលអាចប្រើបានពីប្រទេសម៉ូរីសគឺប្រហែល 30% និងសម្រាប់ Kewpine 35% ។ ម្នាស់មានផ្ទុកសារជាតិ pectin តិចតួច ឬគ្មាន ដូច្នេះ pectin ត្រូវតែបន្ថែមនៅពេលធ្វើយៈសាពូនមី។ ម្នាស់មានអង់ស៊ីម bromelain ដែលជាអង់ស៊ីម proteolytic (បំបែកប្រូតេអ៊ីន)។ នេះអាចបង្កបញ្ហាដល់ប្រតិបត្តិករ ដៃដែលមានទំនាក់ទំនងជាមួយទឹកផ្លែឈើរយៈពេលយូរក្នុងអំឡុងពេលប្រតិបត្តិការកាត់ ដូច្នេះស្រោមដៃគួរពាក់ និងលាងសម្អាតជារៀងរាល់ថ្ងៃ។ ដើម្បីធ្វើយៈសាពូនមីក្នុងពាង 200 x 1Ib ត្រូវការស្ករប្រហែល 62 គីឡូក្រាម និងម្នាស់ស្រស់ 158 គីឡូក្រាម។
|Pectin (មិនស្គាល់ថ្នាក់)||1 %|
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 of pectin to water and the pH is between 2.5-3.45. The optimum pH to give a good gel is pH 3.0.
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 because pectin 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.
Mix the water, fruit pulp, and the remaining sugar in a stainless 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 energy. By reducing the amount of water in the starting recipe, the boiling time can be reduced.
The 'end point' is reached when the total soluble solids is up to 70%, this is measured with a refractometer. (In most countries the legal minimum sugar levels in jam, are 65% for jam in hermetically sealed jars, and 68.5% for jam in non air tight containers). 70% gives a safety factor. Jam with over 70% sugar can give problems during storage, as sugar will recrystallise out into large chunks. The 'end point' is usually reached around 106-108°C (depending on barometric pressure and height above sea level). When the jam has nearly reached this temperature samples are taken and tested on a refractometer, the sample must be cooled before being measured. This can be done by smearing on a cold dry plate or saucepan lid. All implements used to take the sample must be dry, otherwise the reading will be reduced. It is important to stir the jam at all times otherwise burning will occur at the bottom of the saucepan, causing off flavours and discoloration.When the 'end point' has been reached the jam should be filled into jars which have been cleaned and then steamed to sterilise them, and are still hot so that they do not crack. The jars should be filled as quickly as possible so that the jam is not heated for longer than necessary, or recontaminated because it has cooled down before the jars are sealed. The lip of the jar should be clean and dry (wipe with clean tissue paper) before placing the lid on it. The filled jars can be placed in water to cool down the jam so that it does not keep cooking in the jar, the water level should be kept below the lid of the jars.
- Jars, omnia lids, and labels
- Omnia capper
- Cooking facilities, gas ring, electric ring, etc
- Stainless steel saucepan
- Thermometer in protective jacket
- Stainless steel cutting knife and spoon
- Wooden spoon for stirring
- Steam generator (optional)
- Cutting board
- Measuring cylinder
- Muslin cloth
Note: This is a selective list of suppliers and does not imply endorsement by Practical Action
Kenwood LimitedNew LaneHavant HampshirePO9 2NH United KingdomTel: +44 (0) 23 9247 6000Fax: +44 (0) 23 9239 2400Website: http://www.kenwood.co.uk/Manufacture: Kenwood Chef, etc.Worldwide distribution
Bellingham + Stanley Ltd.Longfield Road, North Farm Industrial EstateTunbridge Wells, Kent TN2 3EYUnited KingdomTel: +44 1892 500400Fax: +44 1892 543115E-mail: email@example.comWebsite: http://web.archive.org/web/20150706041130/http://www.bs-ltd.com:80/Refractometers