METHOD FOR THE PRODUCTION OF UNSTERILIZED ENRICHED PUMPKIN JAM (OPTIONS) Russian patent published in 2023 - IPC A23L21/12 

FIELD: confectionery industry.

SUBSTANCE: variants of the method for the production of pumpkin jam are proposed. One of the variants includes the preparation of raw materials, grinding, boiling with sugar, packaging, cooling, labelling. The crushed pumpkin pulp is poured with sugar, mixed and left for 1 hour before loading into the boiling pot, boiled for 25 minutes at 106°C, after boiling, add agar 900, 50-55% citric acid solution, ground cinnamon or ground dried ginger, boil for another 2-3 minutes, cool the mixture to a temperature of 52 – 54°C; 50-55% solution of ascorbic acid is injected. The feedstock is taken in a certain mass ratio. In the second variant of the method, the crushed pulp of pumpkin and oranges is sprinkled with sugar.

EFFECT: expanding the range of jams.

2 cl, 5 tbl, 2 ex