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Processing of flavored bitter gourd jam
Bitter gourd has a uniquely bitter and cooling flavor, known for its ability to clear heat, detoxify, and improve eye health. On the other hand, apples are sweet, juicy, and packed with nutrients, offering benefits such as aiding digestion and promoting relaxation. The bitter gourd jam is made by combining bitter gourd and apple as the main ingredients, along with sugar and agar as supporting components. This product features a natural light yellow color, blending the distinct aroma of bitter gourd with the sweet scent of apple. It delivers a unique taste that balances bitterness with sweetness, making it appealing to a wide range of consumers.
Not only does this jam offer a distinctive flavor, but it also has strong market potential and is well-received by customers. Moreover, through deep processing, it extends the agricultural value chain, significantly increasing the economic returns of ordinary crops. This helps boost farmers' income and promotes sustainable development in agriculture. The production process is as follows:
First, the process includes: bitter gourd preparation, apple preparation, raw material mixing, concentration, canning, and sterilization.
Second, key steps in the processing include:
1. Bitter gourd preparation: Choose large, thick, fresh, and disease-free bitter gourds. Wash them thoroughly with clean water to remove dirt and debris. Cut the gourds in half with a stainless steel knife, remove the seeds, and cut into 3 cm pieces. Boil them in boiling water (95–100°C) for 2 minutes, adding 0.2% citric acid to the water to preserve color and texture. Then, use a blender to make a smooth pulp.
2. Apple preparation: Select fully matured, high-quality apples free from pests or diseases. Wash and peel them, then cut them in half. Immediately immerse them in a 1–2% saltwater solution for one hour to prevent browning. Remove the cores, stems, and any remaining skin, and wash them with clean water once or twice. After treatment, mix 100 kg of apple pulp with 20–25 kg of water, boil for 30 minutes, and blend into a fine pulp.
3. Raw material ratio: Use 35 kg of bitter gourd pulp, 15 kg of apple pulp, 200 grams of agar (dissolved in water), and 5 kg of sugar (prepared as a 75% sugar solution). Of this sugar, 20% can be replaced with starch syrup to adjust sweetness and texture.
4. Concentration: Gradually add the sugar, bitter gourd pulp, apple pulp, and agar into a vacuum concentrator. Concentrate under a vacuum of 0.006 MPa or higher until the soluble solids content reaches 65.5–66%. Stop the vacuum pump and release the vacuum. Once the temperature reaches 95°C or above, stop heating and remove the pot immediately. Stir continuously after vacuum is applied to avoid sticking and ensure even consistency.
5. Canning and sealing: Fill the jars immediately after concentration. The temperature of the jam should not drop below 90°C during filling. Use standard 776-type iron cans or glass jars for packaging, and seal them right after filling.
6. Sterilization and cooling: Place the sealed cans into a retort for sterilization to ensure food safety and extend shelf life.
This jam not only provides a unique taste experience but also represents an innovative way to enhance the value of traditional agricultural products.