Jams & Jellies
Jams and jellies are long shelf-life fruit and/or vegetable preserves containg: sugar, glucose, honey, date extract and other as sweeterners and filling.
It is available on the market both high solids Jam & Jellies (>65 BX) or low solids Jams & Jellies (30 ÷ 65 BX). High solids Jams & Jellies are mainly traditional recipes for breakfast consumption.
Low solids Jams & Jellies are mainly higher fruit and typically organic origin.
Best acidity for both high and low solids Jams & Jellies is with pH between 2,9 and 3,6. Lower pH would give a too sharp taste while a higher pH would give a too short shelf life and not a pleasant taste.
Both high and low solids Jams & Jellies can be based on fruit puree or fruit with pieces on both.
In case of fruit pieces in suspension a specific stabilizer along with a proper recipe and technology is required.
Ideal for this application
Jam Pectin Solutions
Jams and jellies are long shelf-life fruit preserves that require precise formulation and processing control.
Why jam pectin selection matters
Pectin choice influences gel strength and reactivity, texture, fruit suspension and shelf stability.
Key formulation targets for jams & jellies
pH, solids level and fruit content determine the final texture and consistency.
Realfoods pectin range for jam applications
Realfoods offers standardized pectin solutions suitable for high-sugar, low-sugar and innovativ jam concepts.
If you are developing a new jam line, contact Realfoods to match the right jam pectin to your recipe and process.
