Let's make jam
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
Industrial jam vacuum cooker
Food processor for making fruit jams for pastries
Depositor for caramel, jam and toffee
Industrial vacuum cooker
Vacuum and pressure cooker for fruits and vegetables
Concentrator for fruit puree preparation
Emulsifier and mixer for gelling agent
Vacuum cooker for concentrating sauces and purees
Multi-functional food processor for a high sugar percentage pastes production
Easy to use food processor for gastronomy sauces and pastes
Pipeline metal detector for sauces
Self-adhesive linear labeling machine for bottles
Hygiene washer for food utensils
Display tray cartoner machine
Wrap-around case packer for cans or bottles
Multifunction case packer for bottles and jars
Autoclave sterilizer for food cans and jars
Batch cooker for fruit puree
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Select your jam process
Tell us about your production challenge
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.
