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This study aimed at producing and characterizing physically, chemically, microbiologically, and sensorially extra apple ( Malus communis ) and papaya ( Carica papaya)  jams. The extra fruit jams were produced at proportions of pulp: sucrose 50:50 and with total soluble solids of 65 ºBrix. The jams were characterized through physical and chemical analyses, microbiological analyses and sensory analyses. The apple and papaya jam production was viable and presents itself as an alternative for making the best use of the fruit production surplus.

Production and Physical, Chemical, Microbiological, and Sensory Characterization of Extra Fruit Jam