Jam Manufacturing

Jam, a delightful spread made by cooking fruits with sugar, is a staple in many households. It's a versatile food, available in various textures and flavors, and is less firm than jelly. The key ingredient? Sugar, typically from cane or beet, which not only sweetens the jam but also helps preserve it by preventing the growth of yeast and mold.

While jam and jelly start similarly, their paths diverge during production. Jam is cooked until it sets, while jelly undergoes additional steps, including straining through a jelly bag to achieve a clear, gelled consistency. This extra care ensures that jelly is free from cloudiness and has that signature quiver. Pectin, a natural carbohydrate found in fruits, is crucial for jam's thickening effect. Its levels vary, with high amounts in apples and citrus, which means these fruits don't need added pectin.