Process of Jam Elaboration

In general the type of operations for the elaboration of fruit jams corresponds to the scheme we will show you next and in the next part we will point out each step of the process in detail.

Selecting and Classifying

• Washing – disinfecting
• Rinsing
• 1^st weighing
• Bleaching
• Peeling
• 2^nd weighing
• Mashing
• Cooking
• Packaging
• Cooling
• Storing

1 Selecting and Classifying
In order to select and classify, the fruit that is damaged, or has fungus on them are thrown out.

2 Washing and Disinfecting
This is done to eliminate any foreign object that can be stuck onto the fruit; this can be done by placing the fruit inside water, agitating, and aspersion or sprinkling it.

Once the fruit has been washed it is recommended to disinfect it. in order to do this submerge the fruit in a sodium solution of 0,1% for at least 15 minutes.

3 Rinsing
Rinsing will get rid of the disinfectant that has adhered to the fruit.

4 1^st Weighing
It is important to know how much you are starting out with.

5 Bleaching or Scalding
This is done in order to inactivate the enzymes, soften the fruit and so they can be easily peeled. Fruit is boiled for around five to ten minutes until it has softened.

6 Peeling
Peeling the fruit can be done manually or mechanically.

7 2^nd Weighing
This is done to know what the weight of the pulp, which is going to be processed in order to calculate the amount of sugar to be used and the rest of the ingredients. 

8 Mashing
This is important in order to obtain a uniform mash and so it can be mixed with the rest of the ingredients. To do this you can use the masher or it can be done manually. This job is done only on some fruit that have a hard texture. Mashing is done from two thirds of the total amount of fruit and the fourth part of the fruit is added in small pieces or chopped.

9 Cooking
Once the fruit has been prepared, you will need to cook it. This is done by adding first a third part of the amount of sugar and then a second part. The pectine is added almost at the end of the cooking process and is mixed in with the last third part of the sugar.

Right afterwards the citric acid is added to adjust the pH and at the end of the cooking the preservatives are added.

10 Packaging
Once the cooking stage has culminated the jam needs to be contained while it is still somewhat hot at more or less 85 degrees C. This temperature allows the product to still have somewhat of a fluid consistency in order to fill up the containers. 

11 Cooling
This can be done by immersing the containers in water, by aspersion or sprinkling water over them.

12 Labeling
This is done so that the consumers are aware of the precedence and quality of the products.

13 Storing
The end products must be kept in a fresh & dry place (in a shady place) avoiding the direct sunlight on the bottles of jam.