Which of the following fruit is not suitable for jam making

Correct option is D

Jam making requires fruits that possess adequate pectin content along with balanced acidity, so that proper gel formation occurs during processing. Lemon contains very high acidity and comparatively low pulp content, which adversely affects texture and gel consistency during jam preparation. Fruits such as mango, banana, and amla are commonly preferred because they provide better body, texture, and flavour stability after processing. Therefore, lemon is considered not suitable for jam making under standard fruit processing practices.
Information booster: Jam is prepared by boiling fruit pulp with sugar until a minimum concentration of about 68 percent soluble solids is achieved for preservation. Fruits rich in pectin, natural sugars, and proper acid balance are most suitable for jam production. Amla is widely used in jam preparation because it contains high pectin levels along with very high vitamin C content. Selection of appropriate fruit plays a crucial role in determining consistency, taste, shelf life, and consumer acceptability of jam.
Why other options are incorrect: (a) Mango is widely used for jam preparation due to its rich pulp content and pleasant flavour. (b) Banana can be successfully used for jam when properly blended and processed with sugar. (c) Amla is highly suitable for jam because of its excellent pectin content and nutritional value.