According to FPO specification Total soluble solids ( TSS) percentage of Jam is 68. 5%. (* FPO- Fruit products order)TSS: It states the number of soluble solids that are dissolved within a substance. It is determined using a Refractometer. Jam: Jam is n intermediate moisture food prepared by boiling fruit pulp with sugar, pectin, acid, and other ingredients to reasonable thick consistency, firm enough to hold the fruit tissues in position. Physio-chemical properties of Jam:TSS- 68. 5 %Reducing sugar- 24. 22+0. 08%pH- 3. 42+0. 03Total acidity- 0. 34+0. 01%The fruit and sugar ratio for Jam is 1:1, too much sugar may cause crystallized jam which is unacceptable in the market. Additional InformationProductTSSJelly65%Squash45%Marmalade65%Candy75%Cordial30%Sauce/ Ketchup25%Ready to serve beverages (RTS)10%