Industrial jam production is a fascinating process,both recipe and cooking method reflect traditional ones. Jam to the fresh product is produced:

Control: the quality of the raw material is checked

Visual manual sorting: unsuitable fruit and any foreign bodies are removed

Pitting: after washing the fruit, its remaining stones are removed

Concentration:in the bubble the cooking of the product is done by removing the water contained in the fruit,then vacuum cooking is done this allows the boiling temperature to be lowered and color,flavor and nutrients to be preserved.

Packaging: glass jars are filled with jam at a temperature of 80-85 degrees.To ensure no microbiological changes are present, hot filling can be carried out where the heat of the product is used to sterilize the container.

Sterilization/Pasteurization: where hot-filling is not provided, the packaged product goes through a pasteurization route.

Rest: 15 days after production to verify the total microbiological stability of the product.