Process of Making Jam

Depending on the country you live in, jam is determined as a consistent, pasty or jellified product, which is obtained by cooking and concentration of healthy, clean and appropriately prepared fruit, with sweeteners and with or without water. Fruit can have its whole form, be in pieces, in strips or thin particles, which must be uniformly spread within the product.

Components for the Elaboration of Jams

Fruit
Make sure to obtain good quality ripe fruit. The size or external appearance of the fruit is not what matters. In some cases however, such as in the case of the strawberry, smaller is better or preferred.

Sugar
This is used to give the adequate BRIX grade to the jam. Refined white sugar is used.

Citric Acid
This is used to give the adequate pH level to the jam.

Jello
This is used to give the jam consistency. Jello that is used in this case is pectin.

Potassium Sorbate or Sodium Benzoate
This is used to avoid the growth of microorganisms (fungus etc) in the product.

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