Abstract
Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam.
 Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking.
 Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking.
 Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.
Highlights
Marmalades, preserves, and conserves are fruit products which are preserved by sugar
These products differ in the degree of gel attained, manner of preparation of fruit, and ingredient composition. They are made at home. -Jams are made from crushed or ground, whole fruit and usually have a thick consistency due to high pectin content. -Marmalade is a jelly with pieces of fruit suspended in it
Pectin is formed from a parent compound, protopectin, during the ripening of fruit and during the cooking of underripe fruit
Summary
Marmalades, preserves, and conserves are fruit products which are preserved by sugar. These products differ in the degree of gel attained, manner of preparation of fruit, and ingredient composition. -Conserves are jams made from a mixture of fruits They usually contain citrus fruit, nuts, and raisins. Strawberries, cherries, or huckleberries contain little pectin and give thick jams, marmalades, and conserves only if: 1. Sufficient acid must be present for gel formation in marmalades and thickening in jams and conserves. For fruits lacking in natural acid, like strawberries, it is provided by lemon juice or other citrus fruit. Sugar aids in gel formation, develops flavor by adding sweetness, and acts as a preservative in jams, marmalades, preserves, and conserves. The following equipment may be needed: Large, flat bottom kettles (6-8 quart size) Wooden spoons and metal spoons Jelly or candy thermometer Standard canning jars with two-piece lids or Jelly jars and paraffin Boiling water bath canner
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