Guava, Carrot and Tulsi leaves are used to preparation of jam. Jam is prepared from fruit pulp by boiling with sufficient quantity of sugar to a moderately thick consistency. There are different types of fruit jams like strawberry jam, mango jam, pineapple jam, apple and mixed fruit jam. Hence an attempt was made to find out the possibilities of mixing Guava, Carrot and Tulsi leaves for making jam and utilizing a major portion of marketable surplus of Guava. Guava, Carrot pulp and Tulsi leaves extract was blended in the ratio of 50:50:0 (T1 Control), 55:45:5 (T2), 45:50:5 (T3) and 40:60:5 (T4) respectively to prepare blended jam. The treatment of T2, 55 gm guava pulp, 45 gm carrot pulp and 5 ml Tulsi leave extract, shows significantly less titratable acidity (1.05%), TSS (69..2ºBrix), total sugar (67.28%), moisture content (75.32%), pH (4.41), ascorbic acid (95.95mg), reducing sugar (4.70%), non reducing sugar (24.81%) and Total sugar (28.64%). Among the blended jam, the highest score for colour (9), flavor (9), consistency (8), taste (8) and overall acceptability (9) was judge in the treatment T2 (55 gm Guava pulp, 45 Carrot pulp and 5 ml Tulsi leaves extract). Treatment T2, 55 gm guava pulp, 45 carrot pulp and 5 ml Tulsi leaves was more in red colour. It can be feasible at pilot level or commercial level.
