摘要：In this study, a total of 19 jam samples were examined. For this purpose, 6 sourcherry, 5 strawberry, 4 apricot and 4 rose jam samples were collected and analysed. The mean value of the investigate parameters for sourcherry, strawberry, apricot and rose jam samples were respectively determined as follows; dry matter 78.93, 79.42, 78.12, 78.42%; soluble solids 72.78, 74.60, 72.88, 73.8%; total sugar 67.13, 69.37, 66.69, 68.45%; invert sugar 55.24, 44.61, 30.92, 41.08%; sucrose 11.29, 23.53, 33.98, 26.00%; pH 3.14, 3.25, 3.75, 3.35; total acidity 0.87, 0.42, 0.43, 0.17; formol number 9.3, 4.4, 8.0, 2.0; ash 0.26, 0.20, 0.34, 0.08%; pectin 0.35, 0.37, 0.53, 0.42%; Hydroxymethylfurfural 101.32, 64.02, 91.36, 23.83 mg/kg. Also, artificial colour was determined in 3 sourcherry, 3 strawberry, 3 rose and 1 apricot jam samples.
