Table 1.

Basic physico-chemical composition of frozen bilberries and bilberry jams

Sample*	Dry matter (g/kg)	Extract (g/kg)	Total acidity as citric acid (g/kg)	Active acidity (pH)
Frozen fruits**	133	86	12.5	3.03
Jams before and after 8 months of storage
I–III	353–359	348–353	6.7–7.3	3.16–3.26

*Sample: I – jam from bilberry without herbs, II – jam from bilberry with mentha (1 %), III – jam from bilberry with lemon balm (1 %)

**Fruit comprised 50 % jam mass