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Fruit Position Problem on processing jam Rate Topic:

#1 figen

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Posted 18 January 2012 - 10:52 PM

Hi,

I'm working in a plant prosessing fruit jam&marmelade.Our main problem while producing (strawberry,sourcherry,apricot) jam is that fruits accumulate at the top of the jar because of the heat&pectin ratio.So this look is not satisfactory.To avoid this can you recommend better way for hot filling method?

Many thanks:)

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#2 Simon

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Posted 06 February 2012 - 08:15 PM

Can anyone provide advice to the member on this query?

Thanks,
Simon

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#3 Bawdy01

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Posted 06 February 2012 - 08:41 PM

Hi Figen,

I dont know how practical it is for you, but when making jam at home most jam makers allow the jam to cool slightly, then re-stir the jam to re-disperse the fruit then pack it into the jars.

May not be feasable for you in your process, but just an idea. There is a world of difference between the home cook and the factory environment.

Also, are your pectin suppliers able to offer any suggestions, it cant be the first time this issue has arisen in mass jam making. Perhaps there are some faster setting pectins that you could use?

Bawdy.