{"Page URL":"https://www.appropedia.org/Practical_Action/Pineapple_jam","Page affiliations":"Practical Action","Page authors":"User:Curtbeckmann","Page description":"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 pineapple varies (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.","Page image":"File:Pa-logo.svg","Page is part of":"Practical Action","Page is ported from":"https://practicalaction.org/","Page keywords":"food conservation, jam, pineapple","Page language":"en","Page license":"CC-BY-SA-3.0","Page parent":"Practical Action","Page root":"Practical Action","Page title":"Practical Action/Pineapple jam","Page views":"4733","Page year":"Sunday, 01-Jan-06 00:00:00 UTC","Modification date":"Wednesday, 17-Dec-25 15:37:48 UTC"}