The finished Jam should not be more than ..........% invert sugar.

Correct option is A

The correct answer is (a) 40 percent. 
Explanation:
· Invert sugar helps prevent crystallization in jam. 
· If the invert sugar content is too low (below 30-40%), the regular cane sugar in the jam can crystallize during storage, affecting the texture. 
· If it's too high (above 50%), the jam can become a honey-like mass. 
· Therefore, a finished jam should contain no more than 40% invert sugar, according to horticulture experts.