Premature setting of jam is due to

A. Low TSS

B. High TSS

C. Microbial spoilage

D. None of these

Answer: Option A

Solution(By Examveda Team)

The premature setting of the jam is due to Low TSS. This problem arises due to the presence of low total soluble solids and high pectin content.
A high percentage of total soluble solids makes the jam sticky and gummy. This can be prevented by the addition of a sufficient amount of citric acid, pectin, or both.