Smooth Jam and Fruit Preserve Production Technology

In Different Sauce Production Technology Analysis and Comparison, we briefly mentioned jam production. Some jam investors have expressed interest in understanding the detailed manufacturing process. Therefore, we have compiled this article to provide you with the specific introduction of the fruit jam production technology.

I. Introduction: Two Major Technological Schools of Thought in Jam Products

Jam is a sauce-like product made primarily from fruit through processes such as washing, peeling, crushing, cooking, homogenizing, etc. Based on the final product's physical characteristics, jams can be divided into two main types:

For the two types of fruit jam, the processing technology has the similarities but also has the differences, which will be explained in detail below.

II. Process Technology Analysis

Here, we will provide a detailed introduction to the process technology of the two types of jams.

2.1 Process Flow

1)Smooth Jam Process Flow

Smooth-style jams strive for a uniform and delicate texture. The standard process flow is as follows:

A [Fruit Raw Material] → B [Washing and Sorting] → C [Peeling and Pitting] → D [Crushing] → E [Cooking and Mixing] → F [Homogenizing] 

From step D to step F, there are now advanced high-tech steaming devices capable of performing these processes simultaneously, including functions such as cutting, mixing, heating, and vacuuming—all integrated into a universal steaming machine. Our high-end SLJM series three-layer jacketed design vertical cutter mixer can achieve this.

2)Fruit Preserve Process Flow

Fruit preserve type aims for a texture with "visible fruit pulp," and the key difference between them and smooth jams lies in the fact that they retain fruit chunks or pieces, without pulping or only lightly crushing.

A [Fruit Raw Material] → B [Washing and Sorting] → C [Peeling and Pitting] → D [Cutting] → E [Cooking and Mixing] 

3)Comparison

The main difference in processing lies in step D: one involves crushing, while the other requires only simple cutting or, for smaller fruits like blueberries, grapes, and strawberries, doesn't even require cutting. Additionally, after cooking and mixing, customers demanding a smoother jam will add a homogenization step, while chunky jam doesn't require this step.

2.2 Detailed Explanation of Key Process Steps

2.2.1 Cleaning Step

The cleaning step mainly involves bubble cleaning and is a common processing step for both types of jams.

2.2.2 Peeling and Pitting Step

Generally, fruits such as oranges, mangoes, blueberries, grapes, apples, and peaches need to be peeled or pitted before making jam. There are various peeling processes, including peeling and pitting, and peeling and pitting followed by pulping, depending on the characteristics of the fruit. For smooth jams, equipment with multiple functions such as peeling, pitting, and pulping can be selected; for granular jams, equipment with only peeling or pitting functions is sufficient.

2.2.3 Crushing and Chopping Step

To facilitate subsequent cooking, a crusher or dicing machine can generally be used in this step. If only smooth jam is produced, a crusher can be used to directly crush the fruit into a puree. If the main product is granular jam, we recommend using our 3D cutting machine, which can cut the fruit into uniformly sized pieces, and the piece size can be adjusted according to the jam production requirements. Certainly, we also have the cutter mixer type to choose for mixing and cutting dual function.

If the granulated jam consists of relatively large chunks, small fruits such as strawberries, blueberries, grapes, and cherries can be cooked directly without chopping. For larger fruits like mangoes and pineapples, it's recommended to cut them into chunks first.

If producing both types of jam, equipment can be purchased as needed.

2.2.4 Cooking and Stir-frying Process

Cooking and stir-frying are crucial steps in determining the quality of smooth jams. (see following video)Their core functions include:

  ● Softening the fruit pulp for a creamy texture

  ● Promoting the dissolution of pectin from the fruit pulp, enhancing gelling ability

  ● Stirring while cooking ensures more even heating and improves cooking efficiency.

1) For smooth jams: A planetary stir-fryer with a scraping and stirring design is recommended. Stir-fryers with atmospheric pressure or vacuum cooking designs are available. Of course, if the budget allows, our latest design, a three-layer integrated cooking, chopping, and stirring pot, can be used.

2) For chunky jams: For large chunks of jam, a low-speed, paddle-type jacketed mixing pot is recommended. This ensures even heating and minimizes the risk of breaking the fruit pieces. For slightly chunky jams, a planetary mixer or a low-speed, paddle-type jacketed mixing pot can be used. Just pay attention to the cooking time.

2.2.3 Homogenization

The final texture of a smooth jam depends on homogenization. A homogenizer uses high pressure to force the fruit pulp through tiny gaps, further refining the fruit fibers.

III. Conclusion

The above is an analysis of the jam production process. It can be seen that the two types of jam have many commonalities in the process, while also having some differences. 

  ● Smooth jams pursue an extremely smooth texture, requiring processes such as pulping and cooking. Core equipment includes pulpers and planetary stirring pans. Suitable for brands pursuing a high-end feel.

  ● Fruit preserves retain visible fruit pulp, emphasizing the authentic fruit texture. The core of their processing lies in gentle handling to protect the integrity of the fruit chunks. Main equipment includes dicing machines and jacketed kettles with low-speed stirring. Suitable for products emphasizing a natural, handcrafted feel.

If you'd like to enter the jam market, we suggest you first define your product positioning and then choose the appropriate processing technology to produce jam. Please contact us if you need assistance.