• PURVI ANAND
• Ayushi Sood
• Dr. Puneet
• Gurinder Singh
• Harpreet Kaur

Fruit and vegetable processing provides a wealth of opportunities for value addition and waste reduction, which can lead to a substantial increase in revenue and employment in agrarian nations. Jam is made by boiling fruit pieces, pulp, or puree with nutritive sweeteners like sugar, dextrose, invert sugar, or liquid glucose until the desired consistency is reached. Jam can be made from ripe, fresh, dehydrated, frozen, or previously packed fruits, including fruit juices, fruit pulp, fruit juice concentrate, or dry fruit. We prepared Jam using apples, oranges, and candies. The study aimed to explore the physicochemical properties of both Fermented and commercial Jam like pH, total soluble solids, acid value and moisture content. The Phytochemical properties such as Vitamin C, phenolics content, anthocyanin and flavonoids content, antioxidant activity was analysed. The Antibacterial activity and Antibiotic susceptibility test were also carried out using a well diffusion method. The fermented jam has pH of acceptable range along with good quantities of Vitamin C, Phenolics, flavonoids and anthocyanin content. Whereas protein and tannin content were least in the commercial sample. Both fermented and commercial samples exhibit Antibacterial activity and sensitivity against antibiotics.

Fruit Jam, Pectin, phytochemical, antibacterial activity, microbial analysis, biochemical test.

"Assessment of the Microbial and Physicochemical Properties of Fermented and Commercial Jam", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 3, page no.h776-h782, March-2025, Available :http://www.jetir.org/papers/JETIR2503794.pdf

"Assessment of the Microbial and Physicochemical Properties of Fermented and Commercial Jam", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 3, page no. pph776-h782, March-2025, Available at : http://www.jetir.org/papers/JETIR2503794.pdf