Strawberry Jam Processing Production Line

Release Date:

2025-11-11 14:45

Source:

I. Overview of the Strawberry Jam Processing Production Line

Jam products are made by peeling and pitting fruits, softening them, grinding them into a pulp, or directly juicing berries, then adding sugar and pectin. The mixture is heated and boiled until it reaches the specified consistency, resulting in jam. Strawberries, rich in nutrients—including fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and minerals such as calcium, phosphorus, and iron—are often referred to as the “Queen of Fruits.” Strawberry jam is one of the most popular varieties of fruit jam and is widely used across the industry.
Drawing on years of practical experience and integrating cutting-edge domestic and international production technologies, our company has developed a well‑structured processing solution for strawberry jam production lines. Tailored to each client’s investment capacity and operational needs, we offer end‑to‑end project services, encompassing engineering design, equipment supply, installation, commissioning, as well as technical support and operator training, delivering turnkey solutions to our customers.

II. Process Flow

Raw materials → Rinsing → Destemming → Softening → Concentration → Blending → Filling → Sterilization → Finished product
1. Raw Material Selection: The strawberries used for strawberry jam must be free of off‑odors and decay. Preference should be given to high‑pectin, high‑acid varieties that are richly aromatic and of superior quality. Raw materials prone to discoloration after cutting should be promptly immersed in a salt solution or other color‑preserving liquid.
2. Heating and Softening: The prepared strawberries must be heated to soften them. The primary purpose of this step is to inactivate enzymes, thereby preventing discoloration and pectin hydrolysis, while also softening the fruit pulp to facilitate pulping and sugar solution penetration, thus promoting the release of pectin from the pulp.
3. Concentration: The sliced strawberries are transported to the cooking room for processing, where a vacuum low‑temperature concentrator is used. This equipment is particularly suited for concentrating and evaporating liquid materials. Strawberry jam produced using a vacuum low‑temperature concentrator boasts a vibrant color, a sweet and delightful taste, and retains the fruit’s distinctive flavor.
4. Ingredients: After low-temperature concentration, the fruit pieces are softened; subsequently, pectin, citric acid, and other ingredients should be added in the blending tank.
5. Filling: After the jam is removed from the pot, it should be filled into jars and sealed while still hot. The temperature of the strawberry jam at sealing should be below 80–90°C, and the sealed jars should be immediately sterilized and cooled.
6. Sterilization: The filled strawberry jam is transferred to the sterilization chamber, where the temperature is maintained at 98°C or higher. Following sterilization, the jam is cooled in stages until its temperature drops below 30°C.

III. Scope of Application

1. Production capacity: 50–1,500 tons of strawberries processed per day;
2. Product concentrations: 28%-30%, 30%-32%, 36%-38%;
3. Control mode: semi-automatic or fully automatic;
4. The production line is highly flexible and can be configured with equipment of varying functionalities to meet customers’ diverse product requirements.

IV. Related Equipment

None

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