Use of apple extracts as jam-setting agents

Abstract

The comparative gelling strengths of extracts prepared from Queensland apples were determined. A factor F was calculated to indicate the number of times the maximum legal limit of apple juice (or pulp) must be exceeded in preparing strawberry jam with a gelometer reading of 400 mm. Average F values from 5 to 10 indicated that this type of extract was unsuitable.
The quality of apple extract required to obtain a gel results in much higher production costs than when powdered pectin is used.