Author(s): Seema Kanojia, Amena Zaidi, Nidhi Pandey, Shilpi Gupta, Dheer Pratap, Garima Dwivedi, Anushka Singh, Akansha Nandan, Anand Singh and PK Singh

Abstract:
Aloe vera (Aloe barbadensis Miller.) is perennial, succulent and drought resistant plant. It is also known as “Ghrit-kumari” and “ghee-Kunwar” in Hindi and other vernacular names are: Aloe, Aloe vera, Indian Alces, Kumari, Ghirita, Gawarpaltra, Barbados aloe and Lu hui. It is originated in South Africa and belongs to the Liliaceae family. Leaves are cut with the help of sharp edged knife. Cleaning of leaves in a flow of water with the help of scrubber by hand. The base and tip are removed carefully with the help of knife and the leaves are then cut into small section. Pulp is taken out with the help of spoon and put in the beaker and weighing. Mean while all the other ingredients are collected and weighed. Boil the washed apple for 5-10 min. in bowl, pulp is taken out. The Apple pulp is heated to 85 ^oC for 5 min. Addition of Aloe vera pulp at same flame for 10 min. Addition of sugar in pulp and stir till mixed well also adding of citric acid about a pinch and addition of edible colour. The mass is hot filled at 90 ^oC in pre sterilized glass bottles. Sealing with lid. Allow setting for overnight before storage. It is a stem less or very short- stemmed plant growing to 80-100 cm tall, spreading by offsets and root sprouts. The leaves are lanceolate, thick and fleshy, green to gray-green, with a serrated margin. The flowers are produced on spike up to 0 cm tall, each flower pendulous, with a yellow tubular corolla 2-3 cm long. The tissue in the centre of the aloe leaf contains a gel which yields aloe gel or Aloe vera gel. Jam is an intermediate food prepared by boiling fruit pulp with sugar, acid, pectin and other ingredients for colouring and flavouring with preservatives to a thick consistency and firmness to the hold the fruit tissues. The standards for the quality of jam are given by different agencies. The Bureau of Indian Standards (BIS) and Prevention of Food Adulteration (PFA) specify that jam should contain more than 68.5% total soluble solids (TSS) and at least 45% fruit. According to the specification of the Codex Alimentarius Commission the finished jam should contain more than 65% TSS. Sugar constitutes more than 40% of total weight and 80% of total solids in jam.