STAINLESS STEEL JAM MARMALADE COOKING EQUIPMENT
Ideal and affordable cooking equipment for jam production
Stainless steel jam cooking pot with agitator 50l and electric stove is an ideal solution for small production of different kind of jams, goulash and many other products. The jam cooking pot is made from high quality stainless steel material - AISI 304. Suitable for hotels, small kitchens, school kitchens, catering facilities.
Suitable products:
- jams
- goulash
- sauces
-
soups
For more information, send us an email to This email address is being protected from spambots. You need JavaScript enabled to view it. or buy it at the eshop http://foodtechprocess.com/en/products/297-stainless-steel-jam-cooker-with-agitator-ens-50.html
Cooking pot with agitator with two mixing elements, no burning
The stainless steel cooking pot is equipped with an agitator with two mixing elements: The lower element prevents the jam from being burnt, while the lateral one provides a good mixing of the mixture. At the bottom of the cooking pot is a special outlet with a valve were the mixture can be emptied and directly filled in the jars.
Cooking pot technical details:
- SINGLE PHASE MOTOR 220V
- POWER 0,12kW (OVERHEAT PROTECTION)
- 50 LITER CAPACITY
- STAINLESS STEEL VALVE ½”
- SAFTY SWITCH TO SHUT OFF MOTOR.(mounted on the lid)
- CONTROLLING LID (can be opened)
Easy and efficient production of different kind of jams
The stainless steel cooking pot with agitator model ENS 50 is used for cooking different kinds of jams and other food products (e.g. jam, jellies, goulash etc.). The user is able to easily and efficiently produce different kind of jams. The cooked jam can be filled directly into the jars through a special valve mounted at the side of the bottom.
Electric stove technical details:
- 40 cm diameter plate - for pots up to 100 l
- Completely made of stainless steel
- Power: 5 kW
- dimensions: 580x580x380 mm
HOW TO MAKE JAM
INGREDIENTS FOR MAKING JAM
- Fruit - preferably fresh, but frozen
- Pectin - 1 package (box usually) or if you get it in bulk, 8 Tablespoons (it's a natural product, made from apples and available at grocery stores (season - spring through late summer) and local "big box" stores. You'll get best results with no-sugar needed pectin, whether you choose to add sugar or not!
- Jar funnel
- Sugar - About 4 cups of dry, granulated (table) sugar. Yes, you can substitute an equivalent amount of honey or agave.
- Lemon juice - 1/4 cup per batch. While it is not always necessary , as many fruits and berries have sufficient acidity to ensure a good gel or "set", I usually add it, just to make sure, and it does not affect the flavor
EQUIPMENT FOR MAKING JAM
- At least 1 large pot; The one from our offer is 50l and it is equipped with agitator
- Electric stove
- 1 Canner (a huge pot to sanitize the jars after filling or a pasteurizer. For a price quote, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it.
- Ball jars
- Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. They may only be used once.
- Rings - metal bands that secure the lids to the jars. They may be reused many times.
- Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them;
HOW TO MAKE JAM - PROCESS
- Pick the fruit
- Wash the jars and lids
Put the lids into a pan of hot, but not quite boiling water for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.
-
Wash and destone the fruit!
- How to choose the right amout of sugar
- Mix the fruit with the pectin and cook
- Warm up the lids in hot (not boiling) water
- Add the remaining sugar and bring to a boil again for 1 minute
When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of berries) and then bring it back to a boil and boil hard for 1 minute... If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming. Remove from the heat.
- Remove any excessive foam
- Fill the jars, put the lid and rings on
Fill them to within 1/4-inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner.
- Process the jars in the boiling water bath
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 5 minutes, which is what SureJell (the makers of the pectin) recommend. I say "in general" because you have to
process (boil) them longer at higher altitudes than sea level, or if you use larger jars, or if you did not sanitize the jars and lids right before using them. The directions inside every box of pectin will tell you exactly. The directions on the pectin tend to be pretty conservative. Clemson University says you only need to process them for 5 minutes. But you don't want to process them too long, or the jam will turn dark and get runny.
- Remove jars, cool them and enjoy your delicious jam!
