International Journal of Academic Health and Medical Research (IJAHMR)   Year: 2021 | Volume: 5 | Issue: 4 | Page No.: 6-9 Cashew Jam Manufacturing Trial at the Laboratory of the Center for Study and Research on Technologies Endogenous in Guinea Youssouf CONDE, Soua DORE, Boubacar CISSOKO, Daouda SAMPOU, Mouctar SYLLA, Abstract: The products derived from the cashew apple could be based on juice or pulp: juice (concentrate, cocktail, sweet), alcoholic drinks (wine, beer), pastry products (cakes, bread, cookies, syrup, jam, canned in vinegar, nectar, marinade, ketchup, flour, honey, sorbet spices. The experiment carried out at the Center for Study and Research on Endogenous Technologies from November 15 to 20, 2020, related to 8 kg of apple. mahogany cleared of its nuts. After washing, these apples were pressed in a white tea towel to remove the juice they contain. The pulp obtained was crushed using a mechanical grinder. We added to the paste obtained sugar and lemon After 1 hour 10 minutes of cooking, we had 5600g of jam distributed in 14 jars.