METHOD OF JAM MANUFACTURING Russian patent published in 2010 - IPC A23L1/64 A23L1/06 

FIELD: food industry.

SUBSTANCE: as per the method suggested, sugar syrup is prepared, citrous peel mixed with table salt is added into it, the mixture is stirred and boiled. When adding the citrous peel mixed with salt, unripe chopped tomatoes are added as well. For this the mass ratio of tomatoes and citrous peel is 1:99-99:1 and the amount of salt used is 1-5% of the total mixture weight which is held at 10 - 30°C for 10-30 min before adding.

EFFECT: method suggested enables to produce jam enriched with vitamins, fiber, organic acids, essential oil, pectins and mineral salts.

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