Let's make jam

Find innovative production technology for making jam and connect directly with world-leading specialists.

The kitchen toaster may be the first appliance that a jam jar brings to mind. But turning fruit into the classic spreadable involves an entire line of jam processing equipment. The meticulous preparation for high-capacity jam manufacturing puts paid to the old idiom ‘money for jam’.

Select your jams process

Connect directly with world leading technology suppliers.

We will connect you directly with a technology specialist that has experience with your process.

Giving your jam the right texture with a vacuum cooker

The secret to a spreadable jam is a balanced combination of sugars, acids, and pectin. High methoxyl pectin is added to give your finished product the proper structure and fluidity.

HM pectin needs to boil for around one minute at 105°C in the vacuum cooker to form a mesh with sugar and acid. However, uneven heat distribution or overcooking the mix causes your pectin-sugar-acid matrix to come apart, resulting in runny jams.

Why your low-calorie jams are more fluid

Pectic substances with low methoxyl properties (LMP) can form a jam structure without bonding with sugars and acids. While LMP is ideal for jams with reduced sugar content, the calcium salts added to the mixture to create the gelling structure develop into a more viscous product.

At the same time, LMP pectin retains better stability in low pH foods such as grapefruit or blueberry than HM pectin. The gelation of LMP substances is also more cohesive at higher temperatures.

High pressure processing technology to protect your jam from spoilage

The fruit pulp in a jam is a magnet for microorganisms, and bacteria quickly attack heat-treated jars once opened. High pressure processing (HPP) is emerging as a viable preservation method to inactivate pathogens such as listeria, E. coli, and salmonella.

Microbiological studies show that applying HPP techniques extends the shelf life of products at room temperature by three months. More importantly, fruit jams subjected to 400-600 MPa registered no loss in texture quality or color.