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’.
Which jam equipment do you need?
Small Scale Industrial Jam Cooker
Production of marmalades, jams, fruit concentrates, and sauces requires multiple steps. Th…
Industrial jam vacuum cooker
In a production setup of agri-food preserves, sauces, and other condiments, vacuum cooking at 50…
Food processor for making fruit jams for pastries
In a bakery environment fruit jams are often used for the decoration or …
Emulsifier and mixer for gelling agent
When making jams and marmalades, gelling agents, such as pectin, are used to thicken …
Concentrator for fruit puree preparation
Fruit puree is often an ingredient of various fruit-flavored yogurts, which sometim…
Vacuum and pressure cooker for fruits and vegetables
When producing fruit-based products such as marmalades or ice cream t…
Industrial vacuum cooker
Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate wel…
Depositor for caramel, jam and toffee
Do you have a multi product line that you wish could handle high and low viscosity mas…
Batch cooker for fruit puree
The fruit pulp is used in many different bakery products, especially as a filling. Since fruit p…
Autoclave sterilizer for food cans and jars
An autoclave is a must-have machine for canned food production lines. It perfor…
Multifunction case packer for bottles and jars
New ways of packaging products are popping up all the time on the market. Th…
Wrap-around case packer for cans or bottles
When it comes to beer packaging, most of the manufacturers use plain box carton…
Display tray cartoner machine
Packaging products usually require a great deal of flexibility to comply with demand from marke…
Hygiene washer for food utensils
Thorough and quick cleaning of kitchen utensils, such as baskets, knives, trays, and other a…
Self-adhesive linear labeling machine for bottles
It is vital to have precise and long-lasting labels on bottles to avoid …
Pipeline metal detector for sauces
Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamina…
Easy to use food processor for gastronomy sauces and pastes
For the development and production of high quality gastronomy…
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Stories about Jam
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Contact usGiving 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.
