Page 36 - Horticulture Practical Guide

ANNEXURE-III

Main point to be considered in Preserve (Murabba) Making.

1. A little quantity of (citric acid is added during the preparation of Murabba to
prevent crystallization of the syrup.

2. Cooking directly in syrup cause shrinking of fruit and reduces absorption of sugar.
Therefore, the fruit should be blanched irst to make it soft enough to absorb
water before steeping in syrup. However, highly juice fruits may be cooked
directly.

3. Rapid boiling should be avoided as is make the fruit tough, especially when
heating is done in a large shallow pan with only a small quality of syrup.

4. The inal concentration of sugar should not be less then 68 percent.

5. The fruit kept covered with syrup otherwise the quality of the product would be
affected.

6. The product should be cooled quickly after the inal boiling to prevent
discoloration during storage.
7. The fruits are drained free of syrup and illed in dry containers or glass jars.

Freshly prepared boiling syrup containing 68 percent total soluble solids is then
poured into the jars/containers which are then sealed are tight.

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