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ABSTRACT
Guava (Psidium guajava) is an important food crop and medicinal plant available in tropical and subtropical countries, widely used in food and also for folk medicines around the world.Due to the highly perishable nature of the commodity a considerable quantity of fresh fruits get easily spoilt and thrown away. Several methods abound to process fresh fruits into products that are much more shelf-stable and available all year round. One of such method is processing of the fruit in high sugar content to obtain a fruit preserve like Jam. This project talks about the assessment of chemical and physical properties of jam, current practices in local Jam making and the challenge of easy availability of adequate appropriate packaging for commercial production of Jam in developing economy like Nigeria, wherein small scale producers cannot easily afford the usual foreign glass jars that are mostly used by large corporations.
