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Notes For Making Jam

Jan. 30, 2019

Many fruits can be made into jams such as apples, pears, peaches, and apricots. In the process of production, Fruit Flavoured Jam Factory remind you that the most important thing is to take care not to use rotten fruit, and the weight of the fruit is subject to peeling and nucleation.

Processing Co., Ltd. Experience Summary: General jam is made according to the ratio of 1 part of flesh and half of sugar (the amount of sugar can also be reduced by half, and the same amount of maltose is added), the amount of sugar can be increased or decreased, sugar can make the jam thick, and sugar It is a good preservative. Too little sugar will shorten the shelf life. If the sugar is moderate, the paste will be preserved for more than 6 months. If it is a fruit with less water, such as apples, pears, etc., you can add less than half of the water; the pot of boiled jam is best resistant to acid, such as blueberries, hawthorn, etc. You can not cook in a wok or aluminum pan, pay attention to stirring while cooking. It is best to use a wooden spoon; the container of the jam is preferably made of glass, and it should be boiled for 5-10 minutes in advance for disinfection and drying. The prepared Blueberry Filling should be hot into the container, tightly closed, and placed under the buckle. After drying to room temperature, the bottle mouth is facing upwards (this prevents air from entering the vacuum inside the bottle), and it is best to store it in a refrigerator.

Blueberry Filling