Industrial Jam Processing Line
This industrial jam production line can be configured for:
• Strawberry jam, blueberry jam, raspberry jam, apricot jam, peach jam, apple jam
• Citrus marmalade (orange/lemon peel applications)
• Mixed-fruit preserves and fruit spreads
• Smooth jam (no pieces) or jam with fruit pieces
• Industrial supply jam base for bakery, dairy, ice cream, and dessert manufacturers
Raw material options: fresh fruit, frozen fruit, fruit puree, fruit concentrate, blended fruit bases.
Route A: From Fresh Fruit (for seasonal fruit processing plants)
Receiving → washing→sorting → crushing → pre-heater-pulping and extraction & refining → vacuum dilution cooking→ optional homogenizer →sterilization→ filling and capping → conveyor and packaging
Route B: From Puree or Concentrate (for stable year-round production)
Puree/concentrate feeding →vacuum dilution cooking → standardization (°Brix/pH/solids)→ optional homogenizer→ sterilization(as required) → filling and packing
Which route fits best depends on fruit availability, SKU complexity, shelf-life strategy, and packaging choices.
1) Fruit Base Preparation (Yield + Texture Foundation)
Jam quality starts with the fruit base. This section is configured by fruit type to control:
• Seed/skin removal requirements
• Fiber and particle profile (mouthfeel, spreadability, gel behavior)
• Pulp yield and solids recovery
• Downstream process stability (less clogging, more consistent viscosity)
Why it matters: inconsistent fruit base means inconsistent jam—no matter how good the cooking step is.
2) Formulation & Blending (Repeatability Engine)
Industrial jam requires precise dissolution and dispersion:
• Sugar dissolution strategy (to reduce crystallization risks)
• Pectin/hydrocolloid dispersion options (to avoid lumps and “fish-eyes”)
• Acid dosing to lock pH into the gel window
• Optional flavor dosing and micro-ingredients management
• Mixing style selected for viscosity and particle sensitivity
This is where you “lock in” the recipe before concentration.
3) Vacuum Cooking / Concentration (Jam Quality Core)
Vacuum cooking is commonly selected for industrial jam because it supports:
• Lower boiling temperature for better flavor and color retention
• Efficient water removal to reach target °Brix
• Predictable viscosity and thermal history control
• Reduced risk of overcooking compared with atmospheric boiling (process-dependent)
Configuration options depend on your capacity and SKU changeover needs.
4) Product Stability & SterilizationHygiene Control (Shelf-Life Strategy)
Depending on your product, packaging, and distribution, a stability/hygiene section may include:
• Foaming/air reduction steps when required (appearance, oxidation control, filling stability)
• Thermal treatment selection to meet microbial targets (process depends on recipe and regulations)
• Hygienic transfer and temperature control into the filling section
This section is often what separates “works in the lab” from “works in the factory every day.”
5) Filling & Packaging
Packaging format determines filling temperature, viscosity window, and cooling logic. Common options:
• Glass jar filling with twist-off / lug caps
• Cups/tubs for foodservice
• Pouches/sachets for portion packs (optional route)
If you already have filling/packing equipment, the line can be designed with clear interface points to integrate your existing assets.
A complete jam production line is typically built from these functional modules (configured to your project scope):
• Fruit receiving and preparation (optional)
• Crushing and pre-heating
• Ppulp extraction/refining
• Blending and formulation tanks
• Vacuum dilution cooking / concentration system
• HomogenizerOptional air/foam control (optionalwhen needed)
• SterilizationThermal stability/hygiene control section (when needed)
• Buffer tanks and sanitary transfer pumping
• Filling ,capping ,pasterization and packaging/capping and cooling
• CIP system
• -ready hygienic pipesing, valves, and instrumentation
• Siemens PLC + HMI recipe/setpoint management for repeatability
Designed for high-viscosity and sticky products
Jam is a high-solids, high-viscosity product. System sizing and agitation/transfer design are selected to handle:
• high sugar concentration
• fruit solids and particles
• viscosity changes during concentration
• stable flow for filling
Better control of key quality targets
The line is designed to control and document:
• °Brix target and concentration curve
• pH/acid window and gel stability logic
• viscosity range for filling and storage stability
• fruit particle size/fiber profile (by fruit type)
Hygienic design and efficient changeover
• Hygienic layout and sanitary fittings for food-grade operation
• CIP-ready structure to reduce downtime and support multi-SKU plants
• Clear access and cleaning considerations for sticky, sugar-rich products
To propose the correct configuration and sizing, please share:
1. Fruit type(s) and whether seeds/peels must be removed
2. Target products: jam, marmalade, preserves; smooth vs fruit pieces
3. Target °Brix, pH range, and desired texture/viscosity
4. Capacity target (kg/h or jars/h), daily run time, SKU count/changeover frequency
5. Packaging format and shelf-life requirements
6. Available utilities (steam, power, water, compressed air) and layout constraints
7. Existing equipment you want to keep (cookers/fillers/packers) for integration planning
Q1:What is the difference between a jam machine and a jam processing line?
A jam machine is a single unit (e.g., cooker). A jam processing line is the full system that includes fruit base preparation, dilution cooking,sterilization,and packaging integration.
Q2:Can the line handle jam with fruit pieces?
Yes. The process can be configured to protect piece integrity and improve stability (anti-float/sink) through gentle handling and viscosity tuning.
Q3:Why is vacuum cooking commonly used in industrial jam production?
Vacuum cooking can reduce boiling temperature and help preserve flavor/color while improving control of concentration and final texture (configuration-dependent).
Q4:Can you produce marmalade on the same line?
Yes. Marmalade often needs peel handling and tailored cooking/mixing control; the line can be configured accordingly.
Q5:Can the line support reduced-sugar jam?
It can, but reduced sugar requires tighter control of gel systems, solids, and pH. Provide your formulation targets so the process window can be engineered properly.
Q6:Can we integrate this with our existing filling line?
Yes. Many factories keep existing fillers/packers and upgrade the processing core. We define interface points (temperature window, viscosity range, sanitary transfer, CIP strategy) to integrate smoothly.
