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Information on jams, jellies and marmalades refers to products with more than 65% soluble solids.
Also refer to information on legislative requirements below.
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| Sodium
Citrate |
Acidity
regulator, buffering agent |
In highly
acidic systems, or where there are large amounts
of soluble calcium ions present, buffering agents
such as Sodium Citrate can
sequester the free calcium and increase the product
pH. We
prefer adding sodium citrate to
acidic systems in the form of a 20% solution. |
| Citric
Acid |
Acidulant
Used to lower pH to the optimum pH range for stabilisers such
as pectins (pH 3.0 – 3.4).
Also used to balance the perception of acid and sweetness, especially in fruit
products. |
Citric
Acid is
a natural acidulant that gives a pleasant acid note. |
| Tartaric
Acid |
|
Tartaric
Acid is a natural acidulant,
but with a slightly more acidic profile than citric
acid.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Ascorbic
Acid |
Antioxidant |
Ascorbic
acid can often provide colour stability
in fruit products. We strongly suggest that shelf
tests be carried out. |
| Citrus
Oils |
Aromatics,
flavour enhancers |
Amedeo
Giovanni offers a full range of citrus
essential oils, including orange, lemon
and lime. |
| Oleoresins |
|
Oleoresins to
use in fruit fillings might include
cinnamon, clove, ginger and nutmeg. |
| Natural
fruit extracts |
Colour |
Although
added colours are not permitted in standard jam, some natural
fruit extracts may be used to intensify colour.
We can provide a list of possible extracts, but clarification
must be sought from the relevant authorities. |
| Flavours |
Flavour |
Flavours
can add back top notes lost during processing. |
| Pectin |
Gelling agent,
hydrocolloid,
thickener, stabiliser |
Pectins offer good stability,
particularly in high solids products at low pH.
Generally pectins have good flavour release.
Classic AF401 pectin from Herbstreith & Fox is
a general-purpose pectin suitable for jams and marmalades, giving a smooth, spreadable
texture.
Classic CF201 pectin from Herbstreith & Fox is
a rapid-set citrus pectin, giving a clear, firm gel,
along with good fruit suspension.
Classic CF401 pectin from Herbstreith & Fox is
a slow-set citrus pectin, giving a clear gel, especially
in jams, well-suited to filling into large containers.
Although originally designed as a bakery pectin, Classic
AB901 pectin from Herbstreith & Fox can
be used to provide a pasty-textured jam that can
be
pumped.
There
are many other pectins available from Hawkins Watts Australia. Please contact
us for further information. |
| Stevia |
Sweeteners |
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
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Jams, jellies and marmalades
The current legislation for jams (http://www.foodstandards.gov.au/_srcfiles/Standard_2_3_2_Jam_v64.pdf )
specifies that jams must contain no less than 400 grams
of the fruit named in the label per kilogram of jam and
not less than 650 grams/kilogram of water-soluble solids. Additionally the
jam can contain fruit; sugars, honey, fruit juice, concentrated
fruit juice and water extracts of fruit.
Currently no food standards exist for marmalade or jelly.
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