Professional Jam Manual (Includes DIET Versions)

Complete manual for professional jam production, including standard and DIET versions, with industrial scaling, step-by-step methods, and quality control.

🔹 Main features:
• Industrial scales and standard recipes for strawberry, peach, mango, blueberry, raspberry, pineapple, apple & cinnamon, and orange (marmalade-style) jams.
• DIET versions with LM pectin, reduced sugar content, and use of polyols and fiber.
• Step-by-step methods for each type of jam, including pectin hydration, pH adjustment, °Brix control, and packaging.
• Quality control: texture, pH, °Brix, absence of syneresis, and hermetic sealing.
• Estimated nutritional tables per 100 g and per serving.
• Good manufacturing practices: foam management, container sanitization, citric acid adjustment, and pasteurization.
• Expected shelf life and labeling recommendations according to regulations.
• Includes technical information on HM and LM pectins, calcium activation, and strategies for optimal gelation.