Whether it be strawberry, apricot or cherry, for many people breakfast just wouldn’t be the same without something fruity to spread on their bread. After all, it is these exquisite fruit delicacies which deliver the energy that is needed to start the day off right.
A glance at the label reveals that there are many different types of these spreads – a distinction is made between extra jams and jellies, marmalades and fruit spreads. What exactly do these terms mean?
DEFINITIONS
In Germany, jams, jellies and marmalades are governed by the German Jam Regulations [Konfitürenverordnung – regulations for jams and other similar products / most recent amendment: 10 October 2008].
Jams are always comprised of four main ingredients which determine their quality:
- fruits and the components thereof,
- various types of sugar (such as refined sugar, glucose-fructose syrup etc.),
- food acids (e.g. citric acid) and
- pectin.
The use of flavouring agents is not permitted. The only substances which are permissible as flavouring are vanilla, vanilla extracts and vanillin, as well as spirits, herbs and spices.
Depending on the mandated minimum fruit content, a distinction is also made between extra jam and jam, and between extra jelly and jelly.
Extra jam / jam
An extra jam can be made from one or more types of fruit, whereby the fruit content must be at least 45 percent. The minimum fruit content for jams is 35 percent. Exceptions are made for fruits such as currants, rose hips and quinces. For these fruits, the minimum fruit content for extra jam is 35 percent, while it is 25 percent for jam.
Extra jams and jams must also offer a minimum sugar content. The legally mandated minimum sugar content for jams is at least 56 g per 100 g. Before the German Jam Regulations were updated in October 2008, the legally mandated minimum sugar content was at least 60 g per 100 g.
In line with the trend towards more healthy and balanced nutrition, the sugar content of Zentis Belfrutta Selection extra jam was reduced to the greatest permissible degree in October 2008, to 56 g per 100 g.
Dietetic jams
With a dietetic jam that is suitable for diabetics, the refined sugar component is replaced with fructose and/or other sugar substitutes and sweeteners. Belfrutta Diet Jam has nearly 50 percent fewer calories than a conventional extra jam.
A jam may only be designated as “light” or “low calorie” if its calorie content has been reduced by at least 30 percent in comparison with a conventional jam.
What exactly are marmalades?
Many of the products commonly referred to as “marmalade” in Germany are actually jams. Strangely enough, anyone who thinks they are searching for a strawberry or cherry marmalade at the supermarket is in fact mistaken.
For industrially produced products, the term “marmalade” can only be used for spreads made from citrus fruits (e.g. oranges, lemons, limes) with a minimum fruit content of at least 20 percent.
Otherwise, only those fruit spreads which have been privately produced can be labelled as marmalade.
In other words, industrially produced orange spreads are considered to be “marmalade”, yet industrially produced raspberry spreads are called jams.
Jelly
Jelly is produced from fruit juices without the addition of any fruit pieces. As with extra jam, the fruit content of an extra jelly must be at least 45 percent, while it must be at least 35 percent for jelly. The exceptions for fruits such as currants, rose hips and quince apply here as well, with minimum fruit contents of 35 percent and 25 percent respectively. Jelly marmalade refers to marmalade from which all insoluble matter has been removed with the exception of small quantities of finely sliced peel.
Fruit spreads
Fruit spreads are not covered by the German Jam Regulations. Unlike jams, the sugar and fruit content of fruit spreads are not mandated by law. Even so, fruit spreads are usually offered with higher fruit contents than extra jams and with a lower sugar content than jams (e.g. Zentis 75% Fruit).
RAW INGREDIENTS
It all comes down to the ingredients used
It goes without saying that top quality raw ingredients are an essential prerequisite for the production of top quality spreads made from fruit. All ingredients are purchased in accordance with strict quality criteria, and the entire process chain is tested to ensure compliance with these parameters, right through the processing stage. A large percentage of fruit is frozen directly after the harvest. As a result, fruit from the world’s best growing areas is available year-round. The consistency of the fruit used depends on the type of end product. Not only are whole fruits and chopped fruit used, but also fruit pulp, fruit juice and citrus peels.
MANUFACTURING PROCESS
Naturally the very best fruits are a prerequisite for delivering the ultimate fruit satisfaction in a jar or cup. At ZENTIS, all of the ingredients are subjected to stringent controls in order to ensure the highest standards of quality. Only fruits with firm flesh and an excellent flavour and aroma are purchased and processed for the production of ZENTIS jams, marmalades, jellies and fruit spreads. All of these fruits are cleaned, stoned and destalked before delivery to ZENTIS. As part of the quality control process, fruits are examined to ensure that they are clean, free of stones, ripe, and of the right size (whole, pieces etc.) at the time of receipt. Subsequent tests in the laboratory determine their dry weight and pH values.
It is only after all of these tests have been performed that the production of jams, jellies and marmalades may commence. In order to achieve the correct flavour and consistency for each end product, the individual ingredients such as fruit, sugar, citric acid and pectin are weighed out. Fruits and other ingredients are put into a large cooking vessel and heated gently.
The production process takes place at reduced pressure in a closed vacuum vessel. Among the key advantages of this industrial cooking process are the fact that it allows lower temperatures and shorter heating periods. This guarantees optimum product characteristics such as colour, appearance and consistency – and naturally many tasty fruit pieces and an incomparable fruity flavour.
Once the heating process is over, the finished fruit product is filled into jars. The jars are then quickly cooled in a cooling channel. This rapid cooling prevents caramelisation, colour changes and impaired flavour. It is at this time that the jellification process commences. This gives jams, marmalades and jellies their characteristic consistency.
The finished products are labelled, packaged and loaded for shipment – so that they can take the quickest possible route to your breakfast table.
