Sweet Potato Jam

1. Raw material formula:

- 50 kg sweet potatoes, 50 L water, 65 kg sucrose, 800 g pectin, 300 g citric acid, 100 ml flavoring, 100 g alum.

2. Processing key points

1. Material selection: Select sweet potato tubers with high sugar content, low starch content, fine fibers, and uniform size.

2. Peeling and cutting: Place the selected sweet potatoes in a washing tank and rinse with clean water, then remove the sweet potato skins by manual peeling or lye peeling. Cut the peeled sweet potatoes into small pieces with a stainless steel knife and soak them in clean water to prevent browning.

3. Grinding: Grind the small sweet potato pieces together with water using a colloid mill. Use as little water as possible to prevent difficulty during concentration. The amount of water used is preferably a water-to-sweet-potato ratio of 1:1.

4. Concentration: Heat the slurry in a vacuum concentrating pan to 71°C-82°C, maintain for 20 minutes, then continue raising the temperature to 88°C to gradually obtain a concentrated slurry. Filter the concentrate through a mesh sieve to remove residue, add sucrose, pectin, alum, and citric acid, then continue heating to 99°C-100°C, gradually concentrating to a paste form so that the solid content reaches above 68%. Finally, add fruit flavoring. During this process, stir continuously to prevent burning.

5. Jar filling: While hot,<85℃以上，利用灌装机装入洗净，消毒的罐中，封口即成。