Making 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 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.
Processing steps involved in jam making
Which jam technology do you need?
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Jam kettle for preserve and marmalade production
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Pipeline inspection for liquid and paste-like products
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Wafer sheet cream application system
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Industrial tunnel pasteurizer for rigid containers
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Lidding system for cups and trays
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Batch cooker for confectioneries
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Horizontal evaporation bowl for fruit jams and purees
Optimize thermal exchange and preserve product integrity during jam...
Fruit and vegetable washing solution with agitating action
Experience efficient dirt removal and product agitation for f...
Sterile cooling system for fruit preparations
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Industrial jam processing line for fresh fruit or puree
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Industrial homogenizer for food and beverage applications
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Industrial liquefying and crunching solution for frozen fruits and vegetables
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Cold extraction system for fruits and vegetables puree
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Cold extraction turbo extractor for fruit and vegetable puree
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Industrial glaze sprayer for high-volume bakery production
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Vacuum cooker-cooler for jams and sauces
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High-viscosity mass depositor
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Ohmic heat exchanger for high viscosity foods
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Tabletop food depositor for portion control
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Manual system for filling and capping jars
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Mango juice production line
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Pilot plants for small-scale viscous product processing
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Efficient jam and marmalade production line
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Jam production line
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Agitator bead mill for functional foods and flavors
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Industrial jam vacuum cooker
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Small Scale Industrial Jam Cooker
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Batch cooker for fruit puree
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