| ≥1 piece |
Product Description
Product name: Kiwi Jam
Kiwi Fruit jam, Kiwi fruit, Kiwi, glaucophylla
Specification
Ingredients: 40% fruit, 40% granulated sugar, 15% caramel, 0.3% citric acid, 4-5% pectin
pH: 3.2-3.5
Bacterial Index: Commercial sterility
Pectin Category: HMP
Gel Degree: 130± 5
Pectin Adhesive Force: 58%
Packing:
1.3kg/Tin (A10); 6 Tins/CTN; 1000 CTNs/20' FCL
2.5kg/Bag (Aluminum Foil Bag); 2 Bags/ CTN; 1650 CTNs/20'FCL
3.454G/jar, 12 jars/CTN; 2400 CTNs/20'FCL
4.360g/jar, 24 jars/CTN; 1500CTNs/20'FCL
5.235g/jar, 24 jars/CTN; 2500CTNs/20'FCL
Practice
1.Kiwi fruit peel to white core slices into the milk pot,add white granulated sugar about 1/3 weight of kiwi fruit pulp,small fire slowly boil them.
2.Cook until the kiwi all become soft,into a few drops of Lemon juice,skim floating foam.
3.Adding appropriate adjust the sweet malt sugar,continue to boil to kiwi all melted and moderate concentration.