Tell us about your production challenge

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'.

What jam equipment do you need?

Processing system for marmalade

When producing jams and marmalades, preserving the natural flavours, aromas and colors of th...

Batch cooker for fruit puree

The fruit pulp is used in many different bakery products, especially as a filling. Since fruit ...

Emulsifier and mixer for gelling agent

When making jams and marmalades, gelling agents, such as pectin, are used to thicken...

Vacuum and pressure cooker for fruits and vegetables

When producing fruit-based products such as marmalades or ice cream ...

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view,...

Depositor for caramel, jam and toffee

Do you have a multi product line that you wish could handle high and low viscosity ma...

Self-adhesive linear labeling machine for bottles

It is vital to have precise and long-lasting labels on bottles to avoid...

Form fill seal thermoforming machine

As the name suggests, a Form Fill Seal machine is one that forms, fills, and seals a p...

Pipeline metal detector for sauces

Ensuring liquid and viscous products such as sauces, soups, juices and meat are contamin...

Metal detector for bottles

For metal contamination detection in finished products that are bottled, traditional solutions re...

Vacuum based homogenizer

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi...

Industrial vacuum cooker

Batch cookers can be highly inflexible and inefficient, relying on maximum fill levels to operate we...

X-ray inspection machine for jars

Inspection of glass jars and bottles for foreign object contamination is a vital part of ...

Easy to use food processor for cooking gastronomy sauces and pastes

For the development and production of high quality ...

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are often used for the decoration or...

Multi-functional food processor for a high sugar percentage pastes production

For the development and production of hi...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared food, concentrating products for s...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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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, jams subjected to 400-600 MPa registered no loss in texture quality or color.

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