Baobab (Adansonia digitata L.) powder has high gelling capacity, but its potential has not been
exploited. In the present study, baobab powder was assessed as a potential alternative for commercial
pectin in jam making. Its gelling ability and potential use was compared to that of commercial pectin in
the production of jam from different indigenous fruits available in Tanzania. Jams were produced from
indigenous fruits obtained from various areas of Tanzania including, Smelly-berry (Vitex mombassae),
Wild loquat (Uapaca kirkiana) and Marula plum (Sclerocarya birrea) using lemon extract, commercial
pectin and baobab (Adansonia digitata L.) powder as sources of pectin. Total soluble solids (TSS) and
total titratable acidity (TTA) for fruit pulps and jams were measured to obtain the required acid to sugar
ratio for quality jam. Pectin content of the fruit pulps, baobab and lemon extract were also determined.
Shelf life of jams stored at room temperature was monitored for six months by determining moisture
content, TSS, TTA, and microbiological changes. Sensory evaluation of the jams was performed to
assess consumers’ preference among the produced jams. Findings of this study reveal that, TSS
ranged from 11.6% in Adansonia digitata L. to 16.9% in Uapaca kirkiana. TTA was highest in Adansonia
digitata L. (2.27%) and lowest in Uapaca kirkiana (0.05%). Pectin content in fruits was highest in
Adansonia digitata L. (2.56 %) and lowest in Vitex mombassae (0.12%). Jams formulated without
addition of pectin were inferior in quality. Commercial pectin and baobab powder produced jams which
did not differ significantly (p