5 replies to this topic

[figen]

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:)

[Simon]

Can anyone provide advice to the member on this query?

Thanks,
Simon

[Bawdy01]

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.

[Bojan]

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.

Im late, i know, but i just managed to solve same problem as mentioned by OP.
There are special "fruit grabber" pectins, which can solve that problem.

Cooling with mixing before filling also helps, depends on pectin used.

Bojan

[Charles.C]

Im late, i know, but i just managed to solve same problem as mentioned by OP.
There are special "fruit grabber" pectins, which can solve that problem.

Cooling with mixing before filling also helps, depends on pectin used.

Bojan

Dear Bojan,

Thks for the input, and late is fine (knowledge tends to evolve ).

I only wish i knew how a "fruit grabber" actually works.

Rgds / Charles.C

[Bojan]

Dear Bojan,

Thks for the input, and late is fine (knowledge tends to evolve ).

I only wish i knew how a "fruit grabber" actually works.

Rgds / Charles.C

Well,
it makes solution/gel just little viscose, so fruit pieces (in my case cherry) stays "locked" in product during cooking/filling.
It helps to evenly distribute fruit pieces all through product, so you dont have problem of fruits on top/bottom.

Which pectin to use depends on conditions in product - pH, cooking temperature, cooling temperature, filling temperature etc.

I would contact pectin producer/distributor and ask him for help.
There are few very big and good producers in Europe, no need to mention them here - i can send PM if needed with contact info.