Fruit, sugar, a gelling agent and an acidulant. Those are the four key ingredients of jam. We use these ingredients at the optimal ratio. We are able to prepare the jam within a short space of time by cooking it in a vacuum kettle without a stirring mechanism. That way, the jam retains its optimal flavor and structure.

The fruit in our jam is of the best quality. We have enjoyed excellent relationships with the fruit farmers who supply us for many years. They understand that we have exceptionally high quality standards. We then ensure the color and flavor of the fruit is optimally preserved by allowing the jam to reduce in our vacuum kettle. In addition, our vacuum kettle has no stirring mechanism, so the fruit remains whole. We are not satisfied with ‘good’, only with ‘the very best’!

Sugar is indispensable in the jam making process. It gives it a sweet taste, the right consistency, and it contributes to preservation of the color and aroma of the jam. Besides, sugar has a preservative effect. The right sugar content gives our jam a longer shelf life. Thanks to modern technology, it is now possible to make jam with a higher fruit content and a lower sugar content, but with a shelf life that is just as long. This is healthier, and besides, it brings out the flavor of the fruit better.

Pectin gives jam the right structure, thickness and spreadability. All are very important for preparing the perfect jam. Pectin also ensures the fruit does not need to be too thickened while cooking. This means cooking time is shorter and the taste and color of the fruit is preserved far more effectively. The addition of pectin therefore ensures better jam!

It is important for the jam to have the right balance between sweet and sour. Citric acid regulates this balance. In addition, this acidity regulator ensures the optimal functioning of pectin.