The fruits are crushed and made into puree. Thereafter, certain bio-agents are added to ensure that the end product looks and tastes appetizing. These bio-agents include gelling agents like pectin, sweetening agents, buffers, acids and preservatives. However, the proportions of all the ingredients have to be right in order to get the desired taste and look.

Usually sugar is the most common sweetening agent used. However, sugar substitute can also be used in commercial jam making process. Once the fruit pulp and sugar are boiled for a certain period of time, the concoction gets a gel-like consistency. However, this consistency may not be what is desired, and that is why pectin, a natural gelling agent, is added. Pectin usually derived from citrus fruits or apples.

The entire preservation method in jam processing ensures that the water activity level is low. Water activity is amount of water available to allow the growth of microorganisms. Therefore, the lower this level, the lower are the chances of microorganisms forming in the jam and spoiling the product.

In addition, the bottling method is also very important as the method used will ensure a greater shelf life for the product. In commercial jam processing, bottling of jam is usually done under vacuum using the heat filling method. This process discourages the growth of microorganisms. However, there are other bottling methods that can be used.

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