Fruit Jam
Fruit jam is a preserve of fruit pulp or fruit pieces cooked with sugar to a gelled, spreadable consistency, sold to the baking and dairy trade in bulk as a filling, variegate and topping. It is the same class of product as retail jam but formulated around the demands of a depositor, an oven or a freezer rather than a breakfast table.
Structure comes from a pectin gel. Sugar lowers the water available to the pectin chains and acid suppresses their charge, allowing them to associate into a three dimensional network that suspends the fruit and prevents the syrup draining out. High methoxyl pectin serves the conventional formulation at 60 to 68 degrees Brix, while amidated low methoxyl pectin sets through calcium bridges and is used where sugar has been reduced. Preservation rests on the soluble solids and a pH close to 3.2, backed by hot filling.
Presentations run from smooth seedless purees to jams carrying whole berries or diced fruit, in pails, drums and aseptic bag-in-box. The product is firm at ambient temperature and becomes pumpable when warmed, and bake-stable and freeze-thaw stable versions are formulated so that the gel does not boil out during baking or weep after frozen storage.
We source bulk Fruit Jam from top China manufacturers for our partners. The manufacturers are in Sichuan and Shanxi. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Uniform gel with fruit evenly suspended, no separation |
| Colour and flavour | Typical of the declared fruit, free from burnt notes |
| Soluble solids at 20 degrees Celsius | 60 to 68 degrees Brix for standard grades |
| pH | 3.0 to 3.6 |
| Fruit content | As declared on the specification sheet |
| Water activity | 0.80 to 0.86 |
| Bostwick consistency | Within the range stated for the grade |
| Bake stability | No boil-out under the stated oven profile for bake-stable grades |
| Lead | 0.5 mg/kg max |
| Arsenic | 0.5 mg/kg max |
| Total plate count | 1000 cfu/g max |
| Yeast and mould | 50 cfu/g max |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades separate on fruit content and on thermal behaviour. Products meeting the fruit and soluble solids minima of the destination market may be named jam or preserve; lower fruit compositions are sold as fruit fillings or fruit preparations and are labelled by ingredient rather than by reserved name. Reduced sugar and no added sugar versions run at lower Brix, set with low methoxyl pectin, and depend on preservative or aseptic packing because the sugar is no longer preserving them.
Functional grades are specified by process. Bake-stable jam holds its shape through the oven, freeze and thaw stable jam resists syneresis and ice damage to the gel, deposit grades are controlled on Bostwick flow to run through a nozzle without tailing, and glaze grades are thinner and higher in gloss. Fruit presentation, seedless or with seed, pureed, diced or whole, is specified alongside the fruit variety, and clean-label versions omitting synthetic colour and preservative are widely made.
Applications
- Bake-stable fillings for Danish pastries, thumbprint biscuits and filled tarts
- Injected fillings for doughnuts, buns and filled sponge products
- Cake sandwiching and Swiss roll spreading, where flow is matched to the spreading head
- Fruit tart glazing and nappage, applied warm for gloss and as a moisture barrier
- Yoghurt and dessert fruit preparations, filled aseptically for cold dosing
- Ice cream ripples and variegates, formulated to stay soft below freezing
- Steamed bun and mooncake fillings in the Asian bakery trade
- Breakfast cereal and snack bar fruit layers
- Sauce and coulis bases for foodservice, thinned at the point of use
China Manufacturers of Fruit Jam
Top Fruit Jam manufacturers in China.
- Chengdu Wutou Caramel Biotechnology Co., Ltd.6 ingredients in the directory
Shanxi Hongfuhua Agricultural Technology Co., Ltd.1 ingredient in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States jam and preserve are standardised terms under 21 CFR part 150, which fixes the ratio of fruit ingredient to saccharine ingredient and the minimum soluble solids and lists the optional ingredients that may be present. Compositions outside the standard are marketed as fruit filling or fruit preparation under a descriptive name with full ingredient labelling. Pectin, acidulants, colours and preservatives each rely on their own clearances.
In the European Union the vertical directive covering jams, jellies and marmalades sets minimum fruit content and soluble solids for each reserved sales name and limits which ingredients may be used, while additives fall under Regulation (EC) No 1333/2008 and its category provisions. Codex maintains a standard for jams, jellies and marmalades addressing composition, additives and labelling. In both markets allergens present through nut, dairy or cereal ingredients must be declared, as must sulphites where sulphited fruit is used.
Manufacturing Process
Fruit is received fresh, frozen or as aseptic pulp, then washed, sorted, destemmed or destoned and reduced to the required presentation by pulping, dicing or leaving whole. It is charged with sugar and glucose syrup, with pectin predispersed in dry sugar so that it hydrates without lumping, and with citric acid. Industrial lines cook under vacuum, which boils the mixture at a lower temperature and preserves fruit colour and fresh flavour, while traditional lines use open steam-jacketed pans.
Cooking continues to the target soluble solids, verified by inline refractometer. Acid, colour, flavour and any preservative go in at the end of the cook so that gelation occurs after filling rather than in the vessel. The hot product is filled above 85 degrees Celsius into pails, drums or bags and sealed, then cooled through a tunnel, or alternatively is heat treated through a scraped surface exchanger and holding tube and filled cold into presterilised aseptic bags. Filled containers rest through a setting period before palletising.
