In the ever - evolving landscape of the food industry, the demand for high - quality raw materials has witnessed a significant upsurge. Among these, frozen blackcurrants have emerged as a preferred choice for overseas B2B exporters, especially for jam production. This article delves into the reasons behind this trend and offers a comprehensive guide on leveraging frozen blackcurrants to enhance jam quality.
The key to the success of frozen blackcurrants lies in the advanced quick - freezing technology. When blackcurrants are rapidly frozen, it effectively locks in essential nutrients such as vitamin C and anthocyanins. Research shows that up to 90% of vitamin C can be preserved through proper quick - freezing methods. This not only ensures the nutritional value of the raw material but also has a positive impact on the final product.
Anthocyanins, which are natural antioxidants, are responsible for the vibrant color of blackcurrants. The quick - freezing process helps maintain the color stability of the fruit. As a result, jams made from frozen blackcurrants have a more appealing and consistent color, enhancing the visual appeal of the end - product.
Making high - quality jam from frozen blackcurrants involves several crucial steps. First, thawing is a delicate process. It is recommended to thaw the frozen blackcurrants slowly in the refrigerator overnight. This gentle thawing method helps preserve the texture of the fruit and prevents excessive loss of juice.
When it comes to adding sugar and lemon juice, timing is everything. Sugar should be added gradually during the cooking process to ensure proper dissolution and to prevent the formation of sugar crystals. Lemon juice, on the other hand, helps adjust the acidity of the jam, which is essential for achieving the right texture and flavor. A general rule of thumb is to add about one tablespoon of lemon juice per 500 grams of blackcurrants.
Temperature and time control during the boiling process are also critical. The jam should be cooked at a medium - high heat until it reaches a temperature of about 105°C (221°F). This temperature is crucial for achieving the right consistency of the jam. The cooking time usually ranges from 20 to 30 minutes, depending on the quantity of the ingredients.
There are several misconceptions about using frozen fruits in jam - making. Some people believe that frozen fruits contain too much water and will result in runny jam. However, by following the proper thawing and cooking techniques, this problem can be easily avoided.
To illustrate the effectiveness of using frozen blackcurrants in jam - making, there are numerous success stories from small family - run workshops and startups. These businesses have been able to produce high - quality jams with consistent taste and color, which has helped them expand their market share.
If you're interested in exploring more about the advantages of frozen fruits in food processing, our technical whitepaper provides in - depth insights. Don't hesitate to leave a comment below to share your experiences or to ask any questions. You can also share your own jam recipes and let's start a fruitful discussion!
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