Earning money from making jam. Business plan for jam production

It differs in consistency.

The quality of water in water supply systems in jam production shops must meet the requirements for water in centralized drinking supply systems. Workshops, washing rooms, loading rooms, and chambers for storing food waste must be equipped with drainage ladders. Working conditions for workers must be organized based on occupational health standards approved by the SES.

OKVED

OKVED 2 / Section C: Manufacturing
OKVED 2 / 10 Food production
OKVED 2 / 10.3 Processing and canning of fruits and vegetables
OKVED 2 / 10.32 Production of juice products from fruits and vegetables

Equipment for the production of jam

To do this, you will need a cutting table on which the raw materials will be processed, and a washing bath. The processing of berries is carried out in a special production plant, after which the resulting product is poured into containers.

To prepare berries: cutting table, washing bath;
For processing berries: a vacuum installation for production (cooking), a container for ready-made jam or jam;
Sterilization equipment: UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
For packaging and capping: finished product filling installation, capping device, labeling machine;
As well as scales, sand sifter, trays, containers, containers, etc.

The approximate price of a complete set of equipment with a capacity of 1000 kg. per shift with all options will cost you from $25,000. However, for home production, of course, such funds are not required.

Also for storage you will need:

Freezers for storing raw materials;
Refrigeration chambers for storing finished products.

Jam production technology

Raw materials and their preparation

The composition of the syrup is not gelling, but viscous and thick. There should be equal amounts of fruit and syrup in the jam (1:1), and the latter should be easily separated from the fruit.

Jam can be made from all kinds of fruits that have seeds and seeds, figs with berries, Kazanlak rose petals, nuts, tangerines, melons, etc.

Only ripe berries and fruits should be put into jam. However, walnuts in jam are used green.

You cannot put fruits that are not ripe or overripe into jam. The first fruits will give the jam an unpleasant taste, which will not resemble normal jam, and, naturally, will not have the desired aroma. Fruits that are not ripe will contain a large number of cells with vacuoles containing protoplasm. When sugar syrup acts on the cells, plasmolysis will be produced. As a result, the finished product will be much smaller than you expected, since the volume of the fruit will be smaller. Syrup with such fruits will quickly become veiny, especially for those fruits that contain a lot of acid and pectin, for example, black currants or cranberries.

Overripe berries and fruits are also not suitable for making jam, as they will be quickly digested.

Those fruits that have seeds and seeds, and are selected specifically for jam, must correspond to their maximum size, the color must resemble ripe fruit, and the pulp must be firm. And Chinese apples and fruits with seeds for jam are allowed in minimum sizes. Dogwood is suitable for making jam when its seed does not weigh more than 1/3 of the fruit. Walnuts are taken only green, that is, they should not be ripe (in a hard shell). To find out at what stage of maturity the nut is, an incision is made on top of it and the stage of hardening of the shell is observed. The petals of the Kazanlak rose are suitable for making jam when collected from the blossoming flowers. There should be no dried spots on the petals, and they are soft and natural in color. Only ripe, large-sized tangerines, which have a bright orange color and no rotten spots, are used for jam. All unripe fruits contain the glucoside naringin, which will make the jam bitter.

You can make jam not only from fresh fruits, but also if they are salted or frozen. The only thing that should be fresh are walnuts and melons.

All products from which it is decided to make jam must undergo careful sorting: by size, maturity, quality, etc. All rotten fruits are removed immediately. If the fruits are ripe, but their appearance is unpresentable, they are put aside for jam.

When all the raw materials have been sorted, they are sent to a fan washing machine and thoroughly washed, blanched, peeled, cut, pricked, and rolled. Depending on what fruits or berries are chosen for jam, preparatory operations are also chosen.

Careful processing of raw materials greatly influences the quality of the jam. You can cook jam much faster if the raw materials are cut, chopped, and blanched.

You can check the readiness of the jam by looking at the fruits - each of them should be evenly soaked in sugar. There are fruits that have a thick skin because they contain cells that prevent the fruit pulp from being soaked in syrup. To solve this issue, all fruits must be pricked or cut. The fruit must be pierced deeply and thickly - this is done to quickly saturate the pulp. Also, pricking helps to get rid of air in the intercellular passages. When a whole fruit is heated, the air in it expands and this can cause damage, that is, the fruit will have a crack.

Operations of cutting and pricking fruits allow syrup to get into the middle of the fruit, but sugar will not be able to get into the cells, because the protoplasm of a living cell is almost impenetrable. When cooked, sugar syrup acts on the processed fruits, causing all the liquid to leave the cells and the volume of the fruit becomes smaller. Because of this, the quality of the product becomes worse, and the volume of jam is less than planned.

The blanching operation causes the protoplasmic proteins in the fruit to coagulate. This makes it possible for the syrup to completely penetrate the skin cells.

There are berries that have rough skin, for example, black currants. To make them softer in the finished jam, they are rolled before starting cooking.

Preparation of some fruits, in addition to generally accepted processes such as washing, sorting, also have other operations

The tails and sometimes the pits of cherries and cherries are removed.

Light varieties of cherries are doused with boiling water (80-90 °C for only 3 minutes), after which they are sharply transferred to cold water until they cool completely.

If small apricots (no more than 35 mm) are used for jam, then they are boiled whole; if large, then in halves. Those apricots that are boiled with pits are pricked.

The pits of the peaches are discarded, dividing them in half, after which, using a boiling solution of caustic soda, the skin is removed. Then the peaches are doused with boiling water (85° C) for only 5 minutes, after which they are abruptly transferred to cold water and the fruits are well washed to remove alkali and peel.

It happens that peaches are blanched with syrup containing at least 30% sugar. To prevent the soda solution from destroying the sugar, it is thoroughly washed off the fruit before processing.

All plum tails are removed and placed in a caustic soda solution (0.5%) brought to a boil to carry out a similar operation as for compotes - apply a mesh, it prevents the fruit from bursting. The application of the mesh can be replaced by longitudinal deep cuts or doused with hot water (up to 85 ° C), after which all the fruits are pricked. You can also douse the plums with syrup heated to 85° C, which contains 25% sugar. This syrup is then poured over fruits to make jam.

If large plums are chosen for jam, then you need to get rid of the seeds by dividing them in half. There is no need to pour boiling water over such fruits.

The tails of the dogwood are removed, 10% sugar syrup is boiled to 100°C and water is poured in for a minute; if it has a temperature of 80°C, then for 5 minutes, then abruptly transferred to cold water.

For fruits that have seeds (for example, apple, quince, pear), the peel and seed nest are removed. For fruits other than apples, you can remove the peel with a caustic soda solution, which must subsequently be rinsed off well. Afterwards, the fruit is cut into 25 mm slices. All fruits, except quince, are taken in halves. Quince, due to its large size, is cut into pieces. Sliced pears and apples are doused with boiling water and boiled for up to 15 minutes, quinces - until the flesh becomes soft. Afterwards, the fruit cools well. If apples are selected from soft-cooking varieties, then blanching is carried out with syrup, which contains 50% sugar.

All fruits are transferred to a solution with citric acid (1%) so that they do not quickly darken.

Small varieties of apples (paradise, Chinese) are cooked only whole. They get rid of the sepals and make the tails small. The fruits are blanched in boiling water for no more than 5 minutes or with sugar syrup (10% sugar). Afterwards, transfer the fruits into cold water.

Apples must be pricked after they have been blanched. If you choose sugar syrup, then first you need to prick it, and then blanch it, so that it quickly saturates the pulp of the fruit.

The grapes are separated from the ridges.

The ovary is removed from the blackcurrant, doused with hot water and steam. After the currants have been sorted, they are rolled.

The tails of lingonberries and cranberries are removed, after which they are rolled or blanched.

Berries such as raspberries, wild strawberries, blackberries, strawberries get rid of tails and sepals.

The tails of the gooseberries are removed and pricked.

The tails of the figs are cut off. The fruits are blanched for 5 minutes.

The tangerines have holes cut in diameter and then boiled. You can also cook it in slices. Citrus fruits are left in boiling water for 15 minutes. After this, whole fruits are placed in cold water to cool for a day, and separated ones - for 12 hours. When the fruits are in water, the glucoside naringin comes out of them, which imparts bitterness to the peel.

There are several processing options for nuts. One of them: the covering layer is removed from the nuts; to do this, they are dipped in a soda solution (5%) for 5 minutes. After which the fruits are suddenly placed in cold water to completely get rid of the solution and peel.

For two days, nuts for jam should be kept in water, which is changed every 6 hours. This is done to ensure that all tannins are removed, which gives the fruit a tart taste. After the nuts have turned yellow, they are taken out of the water and transferred for a day to water with lime, which has a density of 1.045-1.060 g/cm3. During this time, the nuts turn dark purple and harden due to calcium pectate. After this, the nuts are washed under cold running water, pricked, placed in a boiling solution of potassium alum (1.5%) for 20 minutes, and then in 5% sugar syrup for half an hour. By choosing this option for preparing nuts, the jam will have a dark color.

There is another way to prepare nuts: keep the nuts in the fresh air for 2 days. Now the peel can be easily removed with a knife. Fruits without peels darken very quickly due to the oxidation of tannins by oxygen. To prevent this from happening, peeled nuts are placed in a solution of tartaric acid (0.3%). To make such fruits light, they are bleached with sulfur dioxide, after which a solution of 0.3% tartaric acid and 0.3% potassium alum is made, and blanching is carried out. Afterwards, the fruits are transferred to cold water to cool. If nut jam is prepared this way, its color will be light yellow.

To make melon jam, you need to peel it, remove the seeds, cut into slices, 5 cm long and 2 cm thick, into cubes. Then the chopped fruit is blanched for 10 minutes and cooled. To prevent the melon from falling apart, before dousing it with boiling water, place it in lime water for half an hour.

Blooming rose flowers are selected and their petals are removed, and the stalk is removed with scissors. To clean the petals from pollen, sift them well, then wash them in running water, pour boiling water over them for 10 minutes, stirring constantly. Since the water after blanching has a pleasant rose smell, it is used to make syrup for future brewing.

Peel the feijoa, place it in a soda solution (3%) for 3 minutes, then rinse with running water. To prevent the fruits from darkening, they are placed in a solution of tartaric or citric acid (1%).

Berries and sulfated fruits are doused with hot water (desulphated). To prevent the fruits from disintegrating quickly, they are placed in cold water and then immediately blanched. It is necessary to carry out desulphitation so that all sulfur dioxide in the cooked product is no more than 0.01%.

Cooking

When preparing jam, all products must be boiled in concentrated sugar syrup. You can make jam in another way: add sugar and boil. During this cooking, sugar dissolves in the juice extracted from the raw materials.

Fruits and berries are filled with syrup, while the juice extracted from the raw material is turned into syrup.

During the scientific work of V.I. Rogachev, which was accompanied by cooking jam, the following was established. The process of making jam means a diffusion-osmotic process, which may have side factors. One of which will be a change in the elasticity of juice vapors, which appears at elevated temperatures and the production of convection currents. Due to the fact that substances diffuse where the solution is less saturated, during the preparation of jam, sugar moves from the syrup to the fruit.

The rate of diffusion depends directly on its coefficient, and it also depends on the type of diffusing substance and the thermal environment. And the diffusion coefficient is completely opposite to the size of the radius of the diffusing particle. This means that the diffusion coefficient in solutions containing sucrose, in contrast to solutions with glucose, is 1.3 times less. As a result, the more sugar in the syrup, the faster the jam will be cooked. Diffusion will occur faster if the temperature is higher. This happens due to the fact that the speed of movement of diffusion particles becomes faster when heated, and the viscosity of the liquid becomes less. When the temperature increases by just 1°, the diffusion coefficient immediately increases by 2.6%.

The concentration gradient also affects the speed of the diffusion process. The magnitude of the concentration gradient becomes greater if the sugar in the syrup increases, and the rate of diffusion immediately increases. When the saturation becomes greater, the viscosity immediately increases. Because of this, diffusion becomes slower.

When jam is prepared, not only the diffusion process takes place, but also osmotic processes. This means that the fluid leaving the cells enters the intercellular space. Osmosis depends on the semi-permeability of the protoplasm of cells, which resist the equalization of the saturation of the solution in the intercellular space. Osmosis is observed both in a living cell and during the process of heating the protoplasm of the cell, when products are blanched.

When there is a strong accumulation of sugar in the syrup, osmotic pressure acts on plant cells. The value can be different, it ranges from 34 to 54 Mn/m2 (350-550 at) - it all depends on the type of fruit. Osmotic pressure can be affected by temperature, type of solute, and saturation of the solution. If the temperature rises by a degree, then the pressure increases by 0.30-0.35%.

When making jam, you need to make sure that the fruits do not change shape and volume. If in the finished jam all the fruits have become smaller and wrinkled, then they will not be beautiful and hard. Little sugar gets into such raw materials, their density becomes much less, and they rise to the top in the syrup.

Due to the fact that there should be equal amounts of syrup and raw materials for production in the jam, and during cooking the fruits become smaller, then due to the strong increase in syrup, there will be an excess of it. These leftovers can be used to make jam or make fruit syrup. This will all lead to less jam than planned.

When products are prepared, a yield of 100% is calculated, while by reducing the raw materials for production by just 0.1 mm in radius, the finished product will produce 70% less. If it decreases by 0.2, then when the jam comes out there will be only half.

To highlight the degree of fruit volume, a coefficient is taken; it is equated to the volume of fruits already in the cooked product to those that were just prepared. In pome fruits it is in a stable number (1), while in other fruits it ranges from 0.7-0.9.

To understand how much fruits and berries are saturated with sugar, you need to take a closer look at the dry matter. It can be explained by two facts how, during the preparation of jam, sugar gets into the middle of the fruit - the removal of liquid from the raw material and the entry of sugar into its middle. It is necessary to adjust the process of cooking the product so that the sugar saturates the fruit as quickly as possible, while at the same time the liquid comes out more slowly. If the above conditions are met, then the volume of the fruit will hardly change, and the sugar will spread evenly throughout the raw material. As a result, the finished jam will be of high quality.

Those products that were doused with boiling water during preparation absorb sugar much better during cooking, while at the same time the liquid does not disappear anywhere. If you take apples and hold them in boiling water for 20 minutes, when you put them in sugar syrup (50% sugar), 20% more liquid will come out of the fruit, compared to those fruits that have not been blanched. And regarding the saturation of fruits with sugar syrup, blanched fruits absorb 3 times more syrup compared to unblanched ones.

The coefficient of the amount of liquid that should leave the fruit (B) in relation to the absorbed syrup (C) should be as small as possible when leaving. This ratio greatly depends on what kind of syrup was originally prepared. Depending on the saturation of the fruit, the rate of diffusion decreases, while at the same time the osmotic pressure, on the contrary, increases. Therefore, if at the beginning of preparing jam there is a lot of sugar in the syrup, this will lead to rapid release of liquid from the fruit and to poor quality of the product. If you put too little sugar and its saturation is too weak, this will make diffusion too slow. The choice of raw materials for the production of jam also determines what concentration the syrup should be.

You can leave raw materials in syrup for different times, and this does not affect the B:C ratio in any way. Temperature can have a strong effect, because when it increases, diffusion accelerates along with the osmotic process. Because diffusion accelerates much faster than osmotic pressure at elevated temperatures, the B:C ratio becomes smaller.

The fruits will be filled with syrup until it reaches a temperature of 102° C in the middle of the raw material. When the temperature is raised in the middle of the raw material, it boils there, and the resulting vapors prevent the remaining sugar from entering directly into the fruit. At the same time, all the liquid that has flowed out of the fruit, due to the resulting vapors, becomes even greater. As a result, due to the loss of a large amount of moisture from the fruit, the process of “drying” of the raw materials occurs. If after this process the fruits are cooled sharply, then due to the fact that steam has entered the middle, a vacuum is created, which helps the syrup reach the pulp. This means that when raw materials are cooked, it is necessary to alternate heating and cooling. Thanks to this alternation, the jam will turn out tasty and will be prepared quickly, because it is easy for sugar to get into the fruit.

You cannot carry out the cooking operation for a long time, during which fruits and berries are heated to such a temperature that the juice in the cells boils. The duration of boiling may vary, since all fruits have their own size, and the duration ranges from 3 to 8 minutes. If it is not possible to cool the fruits, then the raw materials should be cooked in syrup at the appropriate temperature (approximately 100°C), the jam should not boil too much.

Capillary forces also greatly influence how saturated the fruit becomes in the middle during production. Some of the intercellular passages are filled when raw materials enter the syrup precisely because of these forces. When the cooking process takes place in production, this force has almost no effect on the fruit.

This power has a beneficial effect on the preparation of jam when the cooking process is just beginning. Air is removed under vacuum from the passages between the cells of the raw material pulp. When vacuumization takes place, and at this time the fruits are in syrup, it is much easier for it to get into the middle of the fruit.

This process is also well used for the immediate cooling of raw materials and syrup after the boiling process, which does not last long. Cooling occurs during the period when heat is switched to evaporation of the liquid, which occurs when a vacuum occurs in the evaporator.

As soon as the product has cooled, it is necessary to change the vacuum in the apparatus, after which the syrup should be re-boiled using atmospheric pressure, then a vacuum should be applied. Constant heating and cooling using atmospheric pressure, which replaces vacuumization, makes it possible to ultimately achieve excellent product quality and at the same time, without spending a lot of time.

It makes no sense to use vacuum machines only for the process of making jam, without using them for cooling, because the low cooking temperature makes the diffusion of sugar slower. The juice in the middle of the product will still boil, because if the boiling temperature becomes lower, then the pressure also decreases.

In order for the fruits to be saturated with sugar syrup as much as possible, but without involving long-term cooking (since the raw materials will be digested), the finished products must be placed in it for at least 4 hours. While fruits (berries) are in syrup, sugar diffusion occurs in them. To make this procedure faster, the temperature should first be brought to 80 °C.

The saturation of the syrup with which the raw materials will be poured is prepared taking into account the selected product for jam, and with what activity the diffusion-osmotic processes occur in it. The ratio percentage for different products is different: strawberries, wild strawberries, cranberries, melon, black currants - 75%. For fruits with seeds, cherries, cherry plums, apricots, figs, tangerines, grapes, tkemali, feijoa, refrigerated plums - 60%. For gooseberries, roses, almost all varieties of plums, nuts, cherries with pits, dogwoods - 40%. There is no need to pour syrup over black currants, grapes, dark varieties of cherry plums, black currants and cherries before cooking. Strawberries, raspberries, wild strawberries, and blackberries are sprinkled with undiluted sugar.

The product can be cooked in different ways: multiple and single. When one-time cooking is carried out, the cooking process is not interrupted to cool the syrup and raw materials. Berries and fruits are saturated with sugar during the diffusion process. In order for the fruits to be well saturated with syrup, the jam should be cooked over very low heat, and it should not boil, but should be on the verge of it. There are not many recipes for making jam using one-time cooking.

When repeated boiling is used, due to the fact that the boiling periods occur at short intervals, the juice in the middle of the fruit should boil for a short time. During those periods when the cooling process is underway, vapor condensation is formed in the fruit itself, which leads to the drying of the syrup. This also leads to the appearance of convection currents, which help the diffusion process to work faster. Therefore, by choosing repeated cooking, you can obtain active and uniform saturation of the raw material with sugar. As a result, the jam is of very good quality.

There is a one-time cooking of jam using two-body boilers. The process of one-time cooking takes place in special open two-body boilers. They are made of stainless steel and red copper. The boilers hold 35 liters of product, and the working load is 12 kilograms. There is no need to choose devices that have very large boilers, because they will hold a lot of raw materials, and it will cook much slower, and this will lead to deformation of the fruits and berries.

For raw materials such as roses and cranberries, you need to choose a one-time cooking method, because the syrup gets into them easily, and, at the same time, they are not subject to digestion. The products are first prepared, placed in syrup for a while, after which everything is put into the cauldron and the cooking process is carried out (boiling is carried out over low heat).

If there is the required amount of dry substances in the jam, then it is already ready. For a product that will be placed in a non-hermetic container, you need to make a syrup with a saturation of 75%, because after diffusion the finished product will only be 70%. There should be no significant difference between the presence of dry substances in the raw materials and syrup (no more than 1%). This must be done so that the jam can be stored for as long as possible.

If all containers in production are thoroughly pasteurized and hermetically sealed, then after preparing the jam, the saturation of the syrup should be 72%, and upon cooling - 68%.

If blackberries, raspberries, and strawberries were chosen as raw materials, then one-time cooking must be used to make the jam. Before you start cooking the berries, cover them with dry sugar and leave for 10 hours. During this process, juice appears in the berries, which is subsequently mixed with sugar. The resulting syrup diffuses into the middle of the food fabric. This makes it possible to cook the jam much faster and prevent the products from shrinking and overcooking.

If melon is used to make jam, then the washed and chopped fruits are placed in sugar syrup with a sugar content of 50% and boiled for 15 minutes. Then pour in 70% and cook until the fruits are boiled down.

During a single cooking, the jam should be cooked for no more than 40 minutes.

During repeated cooking in special two-body boilers. The jam is cooked by repeated cooking in similar two-body boilers as by single cooking.

The already prepared raw materials are poured into the cauldron, then poured with syrup and boiled for several minutes. At the moment the fruits are completely warmed up, and when the juice in them begins to boil, everything is poured out of the cauldrons. After the fruits stop heating, condensation forms in the tissues, and this causes the syrup in the middle of the melon to dry out. When the fruit cools very slowly, a process of diffusion occurs in the syrup, and the saturation of dry substances equalizes over time.

During the period of residence of the products in the syrup, which can vary from 5 to 24 hours, it gradually cools down and diffusion becomes slower. When this mass has completely cooled, it is again transferred to the cauldron, boiled for some more time, poured out of the cauldron, and left to diffuse. Repeat at least 5 times.

It is not advisable to heat the raw material many times, because there are many fruits that are quickly digested, and some are skipped, and only the syrup is brought to a boil, which is added to the jam.

The total time of all cooking processes in two-body boilers should be no more than 30 minutes. Depending on what raw material is selected, the number of brews is selected. You need to choose double cooking for cherries, black currants, dogwoods, and cherries. For figs, apricots, cherry plums, strawberries, nuts, peach halves, plums, melons, you need to cook them three times. For such raw materials as whole apricots, gooseberries, fruits with seeds, feijoa, four-time cooking is chosen. A similar procedure must be carried out five times for tangerine jam.

The syrup intended for the production of jam becomes more saturated with each cooking, and when the last cooking takes place, it turns out the same as during a single cooking.

To make jam from grapes, apples, cherries, gooseberries, figs, and figs smell better, you need to add vanilla to it. After that, a small bag containing certain herbs is placed in the nut jam: cinnamon, cloves, cardamom. If a rose product is being prepared, then when the jam needs to be removed soon, a little citric acid is added to it.

When cooking jam, foam is sure to form. This happens due to the formed air bubbles escaping from the raw material fabric. The foam must be removed so that the jam does not look bad and microorganisms do not develop. In the process of removing foam, the jam is immediately cleared of raw seeds and seeds.

Foam may also appear a second time when it is poured from the apparatus, put into containers, or during transportation. Also, the volume of foam depends on what raw materials were chosen for the jam. The proteins in the product that get into the syrup create a more stable foam. When the packaging process is in progress, and the temperature of the product is high, the steam released from above the jam creates a large volume of foam. The jam may foam during transportation due to strong vibration.

When tkemali jam is prepared, it happens that the syrup becomes a jelly consistency. To prevent this from happening, you need to pour lime milk into it.

Fast cooking process. The method that M. B. Lysyansky created is that the product in the jam is transferred several times to either hot or cold syrup. This method makes it possible to withstand the diffusion process not for 24 hours while cooling, but for only 10 minutes.

T. Ya. Rosenbaum's equipment consists of an apparatus consisting of a special mesh into which raw materials are placed, periodically pouring them into syrups of different temperatures.

After carrying out the work, P. S. Zhelezkov, S. S. Filatov and I. I. Adamovsky created a diffusion installation, where the entire cooking process takes only 3 hours.

All the methods mentioned earlier have helped advance jam production technology well. Only today, with the help of vacuum machines, jam is prepared in a more multifunctional way.

Making jam using vacuum machines

Jam is made in such devices in several ways. Black currants, cherries, and cherries are poured with sugar syrup, after which the whole mass is sent to a vacuum apparatus, but first you need to create a vacuum. If more delicate berries or fruits with seeds are selected for making jam, then syrup containing 73% sugar is first added to the machine, after which the vacuum is broken and the finished mass is sent back to the machine.

When the ingredients for jam have entered the apparatus, a vacuum of 150-300 mmHg is created in it. Art. and cook with a steam pressure of 117-196 kn/m2. The jam should not be cooked at a high boil, but rather maintain a moderate heat so that strong foam does not appear.

The cooking period can vary - 5-20 minutes. It all depends on what berries or fruits were chosen for jam. When the cooking is over, the vacuum is made stronger for some time, creating 400-600 mm Hg. Art. It will not be possible to make the vacuum stronger, because it can lead to active evaporation of the liquid, which will inevitably make the fruits of an abnormal shape. The product must be cooled under vacuum for 10 minutes.

When the product has completely cooled, the vacuum is made weaker and the cooking process is carried out again. The amount of cooking for different vegetables and fruits is different: roses and cranberries are boiled once; black currants and strawberries - 2 times; cherries, sweet cherries, grapes, raspberries - 3 times; quince, pear, apples - 4 times; plums - 5 times.

The vacuum cooking process is considered a new breakthrough. Considering that the cooking time has been significantly reduced, but at the same time the quality of the product has become higher.

Sugaring

The finished jam contains 65% sugar. If the temperature of the sugar becomes lower, the sugar can hardly dissolve. If the temperature of the liquid is 100° C, then no more than 4.87 kg of sucrose can dissolve in 1 liter, and the saturation of the syrup will be 82.97%. If the temperature is only 0°C, then only 1.79 kg will dissolve in water, and the concentration will be 64.18%. As the jam cools, the syrup will become more concentrated.

If there is severe oversaturation, the sugar will turn into crystals. This can also be called sugaring. Such jam will not correspond to a high quality product either in taste or visual appearance. Also, if the product is candied, the saturation of the syrup becomes less and, naturally, this relates to osmotic pressure. Microbiological processes may occur in such jam, causing the product to simply deteriorate.

To prevent the product from becoming sugary, you must carefully ensure that the syrup is not too saturated. To do this, during the preparation of the product, not only sucrose, but also invert sugar is added to it.

Sucrose dissolves much worse than mixed invert sugar with sucrose, therefore, when invert sugar is added to the product instead of sucrose, there are almost no problems with saccharification. But if sucrose is not present at all in the jam, then glucose will take over, but not the total mixture of glucose and fructose. And the fruits, which contain much less fructose than glucose, are to blame for everything. Due to the fact that fructose is not so stable, decomposition occurs during the cooking process. It happens that molasses is added to the jam, which also contains sucrose. If there is more glucose in the finished product than expected, this will lead to crystallization of the jam. Fructose is not subject to crystallization, because it simply dissolves and there is not much of it. In a concentrated aqueous solution heated to 20 ° C, fructose will be 78.9%, while glucose will be 47.4%.

Sugar and glucose sugaring differ in the shape of the crystals. Sucrose has crystals of large polyhedral shape, resembling a monoclinic system. Glucose has crystals of different sizes and shapes, often united into druses. Hydrated glucose forms into small strips of a monoclinic system. Anhydrous glucose produces oblong crystals, creating an orthorhombic system.

When the process of making jam is underway, there is control over the amount of reducing sugars, that is, “invert sugar.” But due to the fact that the product contains less fructose than glucose, inert sugar means a combination of fructose and glucose, only in equal parts.

To prevent the jam from becoming sugared during the cooking process, you need to ensure that there is the same amount of invert sugar and sucrose. The product that was brewed from sour raw materials (dogwood) can contain 45%, while jam that has already been pasteurized can contain up to 50%.

In the case when the jam is boiled, but for some reason it still lacks acidity, then during the last digestion, add a little tartaric or citric acid (40% solution).

If sucrose inversion occurs in a product during cooking, then acidic foods will be to blame. To prevent this from happening, the cooking process is made smaller, at the same time the raw material filled with syrup is increased, and it is infused a little longer than the allotted time. At low temperatures, despite the acidity, there will be no inversion of sucrose, so invert sugar may not appear.

Sugar is obtained from the mixture in this way. The solution has a fixed layer that surrounds the crystal. At its edges, the process of releasing sugar from the liquid takes place, which turns a highly concentrated solution into a simply saturated one. Because the sugar is not of equal saturation, it begins to diffuse into the crystal. It turns out that crystallization occurs in 2 stages. First, the sugar penetrates through the stationary layer of syrup closer to the crystals. Then, the process of sugar crystallization occurs on the edges of the emerging crystals.

Even if strong supersaturations occur during the cooking process, the sugar itself may not crystallize in the solution only if certain conditions are not met. These conditions may include the presence of a candied mass in the syrup, sudden cooling or stirring. Jam may also crystallize due to the viscosity of the solution or its chemical nature.

Depending on the solidification of the syrup, the rate of diffusion of sugar to the crystals decreases slightly. If the viscosity is very high, then the stationary layer of concentrated syrup becomes much thicker. Therefore, the very high viscosity of the syrup does not allow the sugar to crystallize much. It is clear that viscosity becomes higher at low temperatures. Just don’t place the product where the temperature is very low, as the sugar will not dissolve.

To make the viscosity as high as possible, a stream is added to the product, which is obtained during the saccharification of starch. It resembles a thick, solidified solution that is light yellow in color. It contains elements such as glucose, dextrin, maltose. The viscosity of molasses is created due to the presence of dextrins.

When the process of making jam occurs, the molasses is heated, after which sugar is added to it to dissolve. The resulting mass is poured into the prepared product and boiled with the final cooking. If you divide the mixture into 1000 parts, then the finished product may contain different amounts of fruit, depending on the raw materials (up to 500 parts), molasses up to 80 parts, sugar up to 520 parts.

It is clear that if there is no crystallization center, then most likely the product will not be able to crystallize during cooking. To avoid getting into the jam those substances that promote crystallization, you need to make sure that all the added sugar is well dissolved. The jam should only be poured into containers in a room where sugar should not be stored. It is necessary to carefully control the equipment that is intended for packaging jam; it must be absolutely clean and free of dried sugar crystals.

If the jam is stirred, this leads to the movement of the crystals that are present in the product. The layer of surrounding crystal becomes thinner in the sugar solution and allows the resulting crystals to be directed to the center of crystallization, which will ultimately lead to the sugaring of the product. So during storage, there is no need to touch the container too much, rolling or moving it from place to place.

Various jams or preserves are tasty, healthy and enjoyable products that are in demand among many people. People usually do not have the opportunity and time to prepare these delicacies on their own, so they prefer to purchase ready-made products sold at the market or in supermarkets.

Therefore, activities related to the production of products are a promising and interesting area in entrepreneurship.

The specifics of this area of business activity include:

you have to deal with food products, so you definitely need to purchase the best equipment, prepare premises in accordance with the requirements of the SES, and also hire only specialists with open medical records;
It’s best to start with a small production to make sure the business is in demand;
production will be constantly subject to inspections from the SES and fire inspection;
to increase profits from work, it is recommended to focus not only on the city where the production organization is located, but also on nearby regions;
It is important to find proven and optimal ones, since the taste and quality of the created products depend on the raw materials used.

Reasons for opening and running a business

A business based on the production of various jams or preserves has many positive parameters, due to which it is in high demand among beginning and experienced entrepreneurs.

It is based on several reasons:

a high markup on the finished product allows you to receive high profits from your activities;
good demand guarantees constant sales;
These products, if properly created, have a long shelf life, so the return of expired products will be minimal;
if you carry out production correctly and offer customers really high-quality preserves and preserves, then demand will constantly increase, so this area of work is considered promising;
If you first focus on creating a mini-production, then the initial investment in opening it will be low, so such work is available even to beginning entrepreneurs with a limited budget. How to open a mini-bakery from scratch - find out

Important! Each individual entrepreneur has the right to receive a subsidy from the state to open a business, and also receives certain payments when registering employees from the labor exchange, which significantly reduces the financial burden on him.

Types of jams, preserves and preserves

Varieties of jams and jams.

Jam is classified according to different criteria:

according to the specifics of production: sterilized (packaged in a hermetically sealed way) or unsterilized;
by class: extra, higher or first;
according to the raw materials used: from fresh or frozen fruits, and sulfated raw materials are also considered in demand;
by the amount of sugar used;
according to the fruits used, so the jam can be apple, pear, fruit, sea buckthorn or some other.

Important! Jam is a fruit and berry product, for the production of which fruits are boiled in sugar syrup, and a gelling agent, spices or organic acids can be added to them.

Jam can be:

sterilized or unsterilized;
made from cherries, raspberries, apples or other fruits and berries;
created from fresh or frozen fruits;
with or without various spices, additives and citric acid.

Jam is created by boiling various fruit, berry or other types of purees. It is divided depending on the ingredients used.

Some manufacturers use sugar, while others do not use it to produce a dietary product. Jam can be sterilized or unsterilized, and homemade unsterilized jam is also classified as a separate type.

Step-by-step process of starting a business

The creation of such a business, based on the production of marmalade, jam and preserves, is carried out in several successive stages.

Important! Before starting work, it is recommended to create a competent and detailed business plan containing the main nuances of future activities, and with its help it is possible to receive a subsidy from the state for starting a business.

The procedure for starting a business is divided into stages:

registration, for which the optimal organizational form () and tax regime are selected. Which tax system to choose for an LLC - find out
searching for a production facility that has all the necessary utilities connected to it, and its area must be sufficient for the location of production equipment and the allocation of a separate space for storing finished products;
quality equipment for production is purchased;
for the production of food products, it is necessary to obtain permission to operate from the SES, fire inspection and Rospotrebnadzor;
there are optimal suppliers who offer truly high-quality products, represented by various fruits, berries and fruits, and it is necessary that the sellers have quality certificates and other documents for raw materials, and it is also advisable to independently check the quality with special devices for determining nitrates and other additives;
creating recipes for the production of various jams, jams or preserves;
contacts are being established with large trading organizations, to which manufactured goods will be supplied in wholesale quantities, and advertising may be directed not at intermediaries, but at direct buyers, so they will independently search for these products on store shelves.

Thus, if you correctly follow the competent stages of starting a business, there will be no difficulties in organizing a high-quality manufacturing enterprise.

The business plan for jam production is discussed in this video:

Technologies for the production of jam, marmalade and marmalade

If you plan to produce these three types of products from the very beginning, then it is important to have a good understanding of the features of their creation.

The difference between jam is that special fruits are used to create it, which provide a jelly structure, and special natural ingredients can also be added for this.

Jam does not contain large berries, so only purees are used, and jam consists of whole berries and fruits or large parts of them, which are boiled in syrup.

Important! The production of each variety has its own characteristics, and different equipment is also used for this.

Production is carried out using different technologies:

Jam. It is created using whole or cut fruits or berries. They are boiled in sugar syrup until a jelly-like mass is obtained. First, the fruits are pitted, then blanched and boiled in a weak sugar solution. The finished product is poured into a glass container, after which it is sterilized for 15 minutes.
Jam. This product is ungelled, and it is created by boiling fruits and berries in sugar syrup. Berries and fruits are sorted, washed, pitted and boiled in strong sugar syrup. After soaking in syrup, the resulting solution is poured into the boiler and cooked over low heat.
Jam. Fruits and vegetables are prepared in the standard way, after which they are boiled and pureed. Next they are boiled with sugar, water and various additives.

Thus, the production of each product has its own characteristics, so before starting work you should study the nuances of the processes.

What equipment will be needed?

Specifics of purchasing equipment

To carry out this process, the following equipment is certainly used:

cutting surfaces for preparing raw materials;
containers for washing ingredients;
hobs for direct cooking of preserves, marmalade and marmalade;
container sterilizers;
special installation for fast and high-quality bottling of products;
automatic machine for gluing labels on containers;
capper;
scales for determining the mass of products and finished products;
different containers and additional elements that will be needed during the work process.

The cost of equipment can vary significantly depending on whether an entire line is purchased or all units are purchased separately. On average, the cost of all elements is 350 thousand rubles if a mini-production is created.

Business plan: approximate opening costs

To open an enterprise you will need 965 thousand rubles:

rent of premises per month – 35,000;
purchase of equipment for the production process – 350,000;
finishing and preparation of premises – 50,000;
purchase of raw materials for work - 300,000;
employees – 140,000;
advertising and promotion of products in stores – 45,000;
taxes, utility bills and other expenses - 45,000.

In the process of calculating approximate costs and income, one should take into account the demand for products, the possibility of cooperation with large retail chains, competition in the region and nearby cities, as well as the purchasing power of the population.

What is the approximate income from the activity

Sales of jam are considered quite significant, since these products are in demand on the market. If you set average prices and offer tasty and high-quality products, then demand will be high.

When distributing goods to various retail grocery stores, you have the opportunity to earn from 1.2 million rubles. per month, and the net profit will be equal to 235 thousand rubles, which is considered a good result of activity.

You can achieve payback within one year, but this period is influenced by many factors, which include good advertising, distribution of products to many retail outlets, the taste of the jam, as well as other factors that directly affect customers.

If the jam is really tasty and inexpensive, then it will be in demand in any market.

Target audience and rules of competent marketing

The main consumers of the goods are private buyers, however, it is necessary to sell the jam and jam produced in wholesale quantities to intermediaries, which are retail stores. Also, a manufacturing company can cooperate with large wholesale companies operating throughout Russia.

There are two ways to attract customers:

influence on intermediaries, for which retail trade organizations are offered convenient and favorable conditions for cooperation;
advertising in the media, which will attract the attention of direct consumers to the product, so they will look for preserves and jam on store shelves, which will lead to the fact that trading companies will independently strive to purchase these goods.

Important! If you have significant funds at the initial stage of opening, you can use the two above methods.

You can find out how a jam production workshop works in this video:

In order for this activity to generate good income at the first stage of work, it is recommended to take into account the advice of experienced entrepreneurs:

a lot of attention is paid to the quality of products, on which the saleability of goods depends, since if they are tasteless or of low quality, they will not be in demand among buyers;
before starting work, production premises are prepared so that there are no future problems with the SES and other inspection bodies;
It is initially recommended to do this to ensure the feasibility and profitability of the activity;
Suppliers are selected especially carefully, since their raw materials must be of high quality, environmentally friendly and safe for use.

Thus, opening a business based on the production of jam, preserves or marmalade is considered quite promising and interesting. If it is managed correctly, high profits are guaranteed. However, to achieve high results, certain nuances of the work must be taken into account.

In the industrial production of preserves and jams, artificial colors, flavors and thickeners are often added to reduce costs. Modern consumers have begun to think about this and often prefer natural, healthy treats. In addition, high-quality jams and marmalade are often required to make delicious baked goods. So, we have a demand for the product, so let's look at the production of jams and preserves as an idea for building a business.

Home production

There are several options for starting a jam production business - from working at home to organizing a mini-factory. Let's start with home brewing. You don’t need any specialized equipment for the production of preserves and jams, except that you will have to buy a larger pan. The main expenses will be spent on the purchase of berries, fruits, sugar, and packaging. The only difficulty you will face in this business is finding a market.

To begin with, it makes sense to offer jam to your friends and colleagues. Word of mouth has not been canceled, and it often gives good results. It would also be a good option to give your products for sale to grocery stores or market outlets. You don’t even have to try to enter large chains, and especially hypermarkets, with your goods. Firstly, you will be asked for all the necessary documentation and certificates, secondly, they will require large quantities of goods that are impossible to produce at home, and thirdly, in retail chains there is a complex system of listing and retrobonuses that will not leave a profit for a small enterprise .

If you take up the production of jam, do not bypass various exhibitions and festivals. At them, visitors will be able to taste the product and buy a jar or two. You might even find regular customers there.

Special item

You can increase profitability by offering customers an exclusive product. This could be the production of homemade jam, for example, with herbs or spices, jam from rose petals or dandelions.

You can find some old recipes and try to cook sweet goods according to them. An exclusive product will also require proper packaging. These could be some small pots or labels, stylized as antique ones.

Since the price for special jam will increase significantly, it is better to sell it in small containers - people will be more willing to buy it. In addition, to the already mentioned methods of market promotion, it will be necessary to add online sales. To do this, you will need your own website with high-quality, attractive photographs and a pleasant, unobtrusive description of all the advantages of the product. Promotion through special groups on social networks also produces results. If jam sales grow, you can open a small factory. The business, of course, will have to be officially registered.

Example from life

For example, you can go to the website of the company producing jam “Ekosbor”. They position themselves as a company engaged in the production of sweets from highly environmentally friendly raw materials collected near the reserve. The design emphasizes the authenticity of the product. You can come up with something of your own, the main thing is to emphasize the uniqueness of your own product.

Organization of a mini-factory

Jam production as a business can be implemented in another format - by organizing a mini-factory. Before creating this type of business, you need to decide in advance on the sales market, survey nearby bakeries and confectionery shops about who supplies them with preserves and jams for baking, whether they are satisfied with their suppliers, whether they would like to change them, how much they are willing to pay per kilogram of jam or jam, how much jam do they buy per month? If the market situation is favorable, you can start.

First you need to find a suitable room. It must have all communications: electricity, water, sewerage, and be equipped with a good exhaust system. The area required for production is, depending on the equipment chosen, from 100 to 200 square meters. If necessary, the premises will need to be redecorated.

Production Line

Next, we purchase equipment for the production of jam. Depending on the capacity, the production line will cost you from 160 thousand rubles to 1.5 million (for a line with a capacity of more than 1 ton of finished products per day) and more.

You will need:

Washing facilities and intermediate bins.
Fruit pre-processing line.
Mini installations for production.
Packaging machine.
Seaming and packaging machine.
Freezers for storing raw materials.

Minimum required personnel: two sorters, two culinary specialists and one technologist. All employees must have medical records.

Don't forget about a small truck for delivering raw materials and finished products.

Registration

From the legal side, you will be required to:

Register your business activity (it will be most convenient to register an LLC).
Obtain a conclusion from the SES and fire inspection for the premises.
Obtain a conclusion from the SES that the equipment meets the requirements for food production.
Draw up a document on the manufacturing technology of the product - technical conditions (TU), with subsequent approval.

According to Decree of the Government of the Russian Federation dated December 1, 2009 N 982, jam is not subject to mandatory certification; a declaration of conformity from the manufacturer itself is sufficient. The production of jam must comply with the standard “GOST R 53118-2008 Jam. General technical conditions".

After solving organizational issues, all you have to do is find wholesale suppliers of raw materials and containers, order labels and start production. The easiest way to make purchases is at wholesale stores. As soon as you receive the first shipments of goods, you can begin to enter into contracts with customers. Do not try to sell the product at the maximum price: it is much more important to build mutually beneficial long-term relationships with customers.

Mistake in a million - jam production went wrong: Video

It consists of berries, fruits, cut into cubes, but thoroughly boiled in syrup until the mass becomes jelly-like. When the syrup in the jam is ready, the fruits do not separate from it.

OKVED

OKVED 2 / Section C: Manufacturing
OKVED 2 / 10 Food production
OKVED 2 / 10.3 Processing and canning of fruits and vegetables
OKVED 2 / 10.32 Production of juice products from fruits and vegetables

Jam production equipment

Cutting table for processing raw materials, and a washing bath;
To prepare berries: cutting table, washing bath;
For processing berries: a vacuum installation for production (cooking), a container for ready-made jam or jam;
Sterilization equipment: UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
For packaging and capping: filling installation, capping device, labeling machine;
Freezers for storing raw materials;
Refrigeration chambers for storing finished products;
As well as scales, sand sifter, trays, containers, containers, etc.

A complete set of equipment with a capacity of 1000 kg. per shift with all options will cost you from $25,000. But, of course, such funds are not required for home production.

Jam production technology

Preparation of raw materials

For the production and cooking of jams, not only fresh fruits are taken, but also quickly frozen and distilled ones. The greatest preference is given to the following fruits: peaches, strawberries, cranberries, tangerines, plums, black currants, melon, gooseberries, quince, apricots, blackberries, cherries, raspberries, cranberries.

The jam must contain the right amount of acids and pectin substances, which help the product obtain a gelled base. It can become jelly if there is excessive introduction of pectin concentrates, as well as juice in raw materials that contain a lot of pectin (for example, quince, apples, gooseberries, plums). You can also add citric acid.

To understand that the mass in the product has become jelly-like, you need to do a clot test. In this process, squeezed juice is taken and alcohol or acetone is poured into it. They cause the formation of jelly and coagulation of colloids. The coagulant should be up to 30 ml per 10 ml of juice. When the coagulant and juice are shaken, a clot should form. The quality of the gelling product is considered good when its mass resembles a thick lump. If, when shaking, you get strange flakes, then the quality of the jam is poor, because it did not gather into 1 clot.

Raw materials for production are thoroughly washed and sorted. If these are fruits with seeds, then the peel, cups, tails, and seed nests are removed from them. Processed fruits are cut into small pieces. If you have chosen White filling, Antonovka or Papirovka apples, then you do not need to peel them, since their peel is very thin and delicate.

If these are fruits with seeds, then their seeds and tails are removed. If the raw materials are large in size, then they can be cut.

Sepals and tails are removed from the berries. Blackcurrants, cranberries, and gooseberries are pressed on rollers.

If tangerines are used to make jam, they are peeled and divided into parts. You can also add peel to them, which should be cut into small strips, but not more than 5%. The seeds and peel of the melon are removed and then cut into medium pieces.

Basic manufacturing process + video on how to do it

Already processed raw materials for production are doused with boiling water or blanched in syrup. This process is carried out in cooking machines, where the atmospheric pressure is quite high. This is done in order to convert protopectin into soluble pectin, due to which the product becomes jelly-like. At the same time, the raw material is desulphated. If the fruits were initially frozen, then you should not blanch them.

The blanching process can be carried out in vacuum machines in which the process of making jam takes place, only the vacuum must be broken. If you need to blanch the raw material in sugar syrup, you should not make it too saturated, otherwise this will prevent the protopectin from breaking down.

When blanching is carried out, sugar or highly saturated sugar syrup (75%), if necessary, and gelling juice are added to the raw material. These ingredients can be added to the product in different quantities, depending on what the jam is made from. For 100 parts of raw material, there can be up to 150 parts of sugar, and no more than 15 parts of gelling juice.

The mixture is poured into a vacuum machine and cooked until it is ready. In such machines, the boiling process helps to make jam of higher quality and it produces the natural aroma and color of the selected raw materials.

If cooking is carried out in two-body boilers, then this product can be blanched and cooked only in 1 apparatus. When the cooking of the fruit has already come to an end, the necessary materials are added to the cauldron, which must be put in according to the recipe and cooked until the jam has reduced significantly.

Video of how jam is made in a large production facility:

You can determine how cooked the product is by checking the amount of dry matter. If the jam will be pasteurized, then it must be boiled to 68%, but if not, then to 70%. At the same time, sugar, which is calculated as invert sugar, must be at least 65%.

Jam packaging + video of the line operation

Packaging is carried out in 50 liter barrels or 3 liter glass jars.

If you are packaging directly into barrels, then before doing this, the product must be cooled so that it does not exceed 60° C. Since jam from strawberries and apricots gels very poorly, compared to other fruits, it will have to be cooled to 40° C. You need to cool the jam in the same way as cooling jam. To ensure that the product has a good jelly consistency, when packaging it in non-airtight containers, this must be done in 3 stages. To do this, you need to leave the finished barrels undisturbed for a whole day so that they stand upright.

If this is a sealed container, then the product is packed hot (at least 70°C), after which the jars are rolled up. If the packaging container selected is no larger than 1 liter, then sterilization must be carried out at 100° C.

Determination of grade

Jam can be made of two grades: premium and first. You can determine what type it is by consistency, color, and taste. In the finished product, the amount of dry substances and sugar is restored, in addition to the permissible amount of sulfuric acid and heavy metal salts. If it is made from a sulfated product or is packaged in unsealed containers, then it is grade I.

Production of confiture

One type of jam is confiture. It is made similar to jelly; chopped and whole fruits are distributed in equal quantities. During this process, you cannot do without food acid and pectin, which help harden better.

Bulgarians prefer to prepare confiture this way: the preparatory process is carried out similarly to our factories. The confiture is boiled only in small two-body boilers, which can hold no more than 50 kg. Pour in syrup, boil, add fruits or berries, cook for 20 minutes. Then add pectin and molasses, cook for another 3 minutes, and finally add tartaric acid.

Canned products from fruit and berry crops are in great demand among consumers. Previously, most people made jam, marmalade, jam, marmalade, syrups and jellies at home, storing them for future use for the winter. However, although such canned products have not lost any of their popularity, most people prefer to purchase them in stores rather than waste their time and effort on home canning. Thus, the production of natural canned products from berries and fruits seems to be a promising and profitable business, the organization of which, moreover, does not require much money.

One of the most popular canned products since ancient times is jam, which is made from whole or cut into slices fruits or berries, boiled in sugar syrup or with added sugar. The possibilities for long-term preservation of all consumer qualities of such products are explained by the fact that with a high sugar content (over 65%) in the solution, microorganisms that cause the usual spoilage of berries and fruits practically do not develop. Unlike jam, jam is cooked in one step. At the same time, the syrup from which it is produced has a jelly-like consistency. Most often, jams are made from currants, quinces, gooseberries and various varieties of apples. Jam is obtained by boiling various fruit purees with sugar, and jelly is obtained by boiling fruit and berry juices with sugar. In most cases, juicy berries are used to make jams and preserves - cranberries, blueberries, blueberries, cloudberries, lingonberries, strawberries, etc.

Jam is made from various fruits, berries, rose petals, melons, walnuts and even watermelon rinds, boiled in sugar or saccharine syrup. In this case, you can use both fresh fruits and berries, as well as frozen or sulfated (processed). Jam differs from other similar canned preparations in that the fruits and their parts in it retain their integrity, which is achieved as a result of two or three boilings. It is believed that the highest quality jam is made from berries and fruits with a high content of sugar, acids and aromatic substances. Particular attention is paid to the quality of the raw materials - only ripe and undamaged fruits are selected for jam, and only refined sugar of the highest grade is used to prepare sugar syrup. The content of the latter in jam should not be less than 65-70%, otherwise the product will quickly deteriorate.

There are two types of jam: sterilized (sealed in jars) and unsterilized (packed in barrels). The product range is determined by the type of raw materials used (strawberry, raspberry, apricot jam, etc.). In addition, jam is divided into three grades, depending on the quality indicators of the product: extra, premium and first grade. The extra grade includes jam made from fresh or frozen fruits and berries with the return of aromatic substances that volatilize during cooking. Jam made from certain types of raw materials (cherries, cherries with pits, from wild varieties of apples or sulfated fruits and berries), as well as jam that is packaged in barrels, is not rated higher than first grade.

Contrary to popular belief, jam made from natural products can contain not only the fruits and berries themselves, as well as sugar and water (syrup components), but also various aromatic additives. For example, vanillin is often added to jam made from cherries, grapes, cranberries, gooseberries, melons, figs, apples and walnuts, cardamom is added to jam from walnuts, and cinnamon is added to jam from cranberries, lingonberries and walnuts. However, all these supplements must be completely natural. Artificial colors and synthetic flavors are absent in high-quality canned products.

In general, the jam is quite simple to prepare. Its production technology involves rubbing peeled berries with sugar and/or boiling raw materials with sugar syrup, followed by packaging the finished product in special containers (cups, jars, buckets, barrels, etc.). The main stages of production include preparation of berries (cleaning, washing), processing of berries (rubbing and/or cooking with sugar), sterilization of containers, packaging of finished products and their packaging. There is no need to create your own recipes. You can use ready-made ones. This is what most manufacturers of canned foods do, positioning them as “produced according to ancient and traditional recipes.” In fact, they simply use recipes preserved from Soviet times. However, despite all its simplicity, the process of making jam has its own nuances. According to product quality requirements, fruits or their slices in jam must be whole and retain their original shape. In this case, the volume of fruit should not change much during cooking. For example, the volume retention coefficient for stone fruits is in the range of 70-80%, and for pome fruits this figure should be 90% or more. The color, aroma and taste of the products should not change when cooking jam, and the syrup should be transparent, have a color characteristic of the fruits and berries used, and not have a jelly-like consistency typical of jellies and jams. All these properties of the product are associated, first of all, with the quality of the raw materials used. Only the strongest and most intact fruits are selected for high-quality jam. Fruits and years with various defects (stains, bruises, etc.) are used only for preparing compotes (this can be done in the same production). Depending on the type of raw material used, the requirements for it also change. For example, cherries and plums must be completely ripe, otherwise the jam will have an unpleasant sour taste, and peaches, strawberries, raspberries and pears, on the contrary, must be slightly underripe, otherwise they will quickly boil and will not retain their shape. It is extremely important to find a good raw material supplier that you can trust. Experts know that berries and fruits that are used to make jam must be collected in sunny and dry weather. Moreover, immediately after collection they must be sent to production. Berries that are collected during rain or immediately after it contain too much moisture and quickly boil, losing their shape and changing the consistency of the finished canned products.

The quality of jam is assessed according to GOST R 53118-2008 “Jam. General technical conditions". Control over the content of toxic elements and microbiological indicators is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities.

To increase the shelf life of the finished jam, it is packaged in a special container. Previously, various packaging was used, including lacquered metal and solid aluminum cylindrical cans. However, now natural preserves and jams are packaged mainly in glass jars, containers made of thermoplastic polymer materials and stand-up doypack bags (mayonnaise, sauces, condensed milk and ketchups are packaged in the same bags).

Regardless of what packaging is used, it must indicate the trademark, the name of the manufacturer and its postal address, the name of the product, its composition, net weight, production date, shelf life, information about the nutritional and energy value of 100 grams product. In addition, the packaging will indicate the current certificate and certification information. The finished jam in an unsealed container is stored at a relative air humidity of no more than 75% and at a temperature of 2 to 20 degrees Celsius (sterilized jam) and 10-15 degrees Celsius (unsterilized jam). The guaranteed shelf life of jam from the date of production is 24 months for sterilized products and 12 months for unsterilized products and citrus jam containing vitamin C, six months for sterilized jam and packaged in thermoplastic polymer containers.

To produce jam in a special berry processing workshop, as well as to store raw materials and finished products, you will need special equipment. Thus, the preparation of raw materials for processing is carried out on a cutting table and in a washing bath. To process berries and fruits, you will need a special production plant and containers for the finished product. To sterilize jam, you need to purchase a UV water sterilizer, a sterilizer for jars and lids, and a device for rinsing jars. Filling and capping of finished canned products is carried out using a finished product bottling installation, using a capping device and a labeling machine that glues labels to the cans. In addition, you will need to take care of auxiliary equipment, which includes scales, a sifter for granulated sugar, trays, containers, special containers, etc. The minimum cost of a set of small-capacity equipment (1200 kg of jam per shift) with everything necessary is from 1. 6-1.7 million rubles.

In addition to production equipment, you will need special equipment for storing raw materials and finished products, which includes freezers with a temperature range of -20 degrees Celsius (for raw materials) and refrigeration chambers with a temperature range of 0 to 2 degrees Celsius (for finished fruit). berry products). To deliver your jam, wholesale companies will need at least one light-duty truck with an insulated van.

The area of production premises is at least 70 square meters. meters.

The main buyers of canned fruit and berry preparations are consumers with above-average incomes who value their time and give preference to natural and high-quality products. Jam producers supply their products directly to grocery stores, supermarkets and hypermarkets, markets, as well as wholesale companies that sell food products.

To organize your own production of jam with a volume of over 1000 kg per eight-hour shift, a minimum of 3.5 million rubles will be required. This amount includes the purchase of equipment, rental and renovation of premises for organizing food production, purchase of the first batches of raw materials, purchase or rental of transport for distribution of finished products, development of design and production of packaging for packaging of finished products, wage fund for the first two months of work (from calculating 8-10 people per shift). The payback period for such a production enterprise is two years. It is worth considering the fact that jam and other canned fruit and berry preparations are a seasonal product. They are in greatest demand in the winter and until mid-spring. Summer sees a significant decline in sales as consumers prefer to buy fresh fruits and vegetables rather than canned ones at this time. On the other hand, it is in the summer that the fruit harvest is harvested and preparations are made. And they usually go on sale no earlier than autumn.

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