The production and sale of eco-products is one of the fastest growing segments in the agricultural industry in the world. According to analysts, by 2017 the volume of the natural products market will approach the $1 trillion mark. In Russia, the market for natural products is just emerging; in 2011, the capacity of the market for environmentally friendly products was only 2-2.4 billion rubles; it is worth noting that the main share is occupied by imported products.

The Russian market of eco-products has enormous potential for growth; according to experts, growth rates will be double-digit for the next 5 years (more than 10% per year). It is also expected that Russian manufacturers will gradually increase their market share. Thus, by 2020, it is expected that the share of Russian producers in the organic products market will increase from the current 10% to 60-70%.

In this regard, the production and sale of natural food products is a promising activity.

One of such eco-productions is the production of natural jam.

The raw materials for production are berries (cranberries, raspberries, lingonberries, blackberries, blueberries, chokeberries, currants, etc.) and sugar.

The technology for producing natural jam is quite simple and consists of rubbing peeled berries with sugar and packaging it in special containers (cups, jars, buckets, barrels).

The main stages of production are

1. Preparing berries (cleaning, washing)
2. Processing of berries (rubbing with sugar)
3. Sterilization of containers
4. Packaging of finished products
5. Packaging of finished products

Product consumers

The main buyers of natural jam are the urban population with above-average income (middle class).

Sales channels

The main channel for selling products are grocery supermarkets aimed at people with above-average incomes, as well as stores (including online) for eco-products.

What equipment is needed to make jam?

To open a berry processing workshop, the following equipment is required:

1. Production equipment

• For preparing berries (cutting table, washing bath);
• For processing berries (installation for production, container for the finished product);
• Equipment for sterilization (UV water sterilizer, sterilizer of jars and lids, device for rinsing jars);
• For packaging and capping (finished product filling plant, capping device, labeling machine);
• Auxiliary equipment (scales, sand sifter, trays, containers, containers, etc.).

Background information: The cost of a set of equipment with a capacity of 1200 kg. per shift with all options is 1.5-1.6 million.

Production line for mashed berries and jam. Equipment for processing berries and fruits.

In the section equipment for jam production you can familiarize yourself with technical characteristics and the price of the line described in this article.

2. Equipment for storing raw materials and finished products

• Freezers, temperature range from - 20C (for storing raw materials)
• Refrigeration chambers, temperature range +2C - 0C (for storing finished products)

3. Transport for delivery of finished products.

To deliver finished products, you need to purchase a light-duty cargo vehicle with an insulated van.

Summary

Total costs (purchase of equipment, preparation of premises for organizing food production, purchase of raw materials, purchase of transport for delivery of finished products) for opening the production of natural jam with a capacity of 1,200 kg. per shift is about 3 million rubles.

An area of ​​about 70 sq.m. is required to accommodate the equipment; 10-12 people are required to service the production. The return on investment is 1.5-2 years.

Various homemade preparations are very popular not only here, but also in many other countries. For example, in America, large supermarket chains order batches of various home preserves from small private farms for sale to their customers.

There are also more and more private small shops offering homemade goodies. For example, on etsy.com such a product is definitely sold. This type of business does not require large start-up investments and costs, and it is accessible to almost everyone.

But there is demand. Many people annually purchase a variety of berries, which for the most part are used for home preparation. But even more workers lack the time, energy, or desire to tinker with the stove in the kitchen. But they would probably be happy to taste such a delicious delicacy as jam on long winter evenings.

What are the benefits of such a business?

Everyone who grows berries for sale knows: if you don’t manage to sell them in the very first days, you won’t be able to sell them anymore, which means you either need to eat them urgently, or simply throw them away, or process them for your own needs. The sale of fresh berries is hindered hot weather and numerous competitors. But jam packaged in jars has practically no competitors yet, and you can sell it even in a month, even in six months - it won’t spoil.

This home business can be done even by those who are not familiar with farming. It’s worth just driving around the nearby markets in the late afternoon to buy already leaking raspberries or strawberries from grandmothers at bargain prices. Another source of raw materials for this business can be various villages, where it will be possible to agree on regular inexpensive purchases of various berries.

With the help of wholesale purchases of containers and inexpensive raw materials, it is possible to achieve profitability above 100% with prices for your finished products almost equal to the costs of those who make their own jam. According to statistics on sales of similar products (for example, the same homemade honey by private beekeepers), after the end of the first year from the start of such a business, grateful and regular customers have accumulated.

Starting investments

Another encouraging aspect of this type of business is that you can start it practically from scratch.

Everything you need to start farming is already there. You will need a kitchen and some equipment, such as a stove, a large saucepan, containers and a seaming machine.

Production of natural jam as a business

“The capacity of your production” will depend only on the amount of money invested in this moment time in circulation: for berries (if you don’t have your own, and you will need to buy them), sugar, as well as the necessary containers (jars) and sealing lids.

If desired, the business can be converted from a home business to a small (or family) one. Here you will need almost the same thing, only the “workshop” will need to be larger, with a larger number of stoves, pots, cans and, of course, people working in this production. Capacity can be gradually increased, while simultaneously reducing costs by setting up your own gardens and berry fields. And the sales market can be increased with the help of an organized online store.

Mini equipment for home production of jam, preserves and confiture

Any housewife can set up a mini business for the home production of jam products. A home mini line for the production of jam, marmalade and confiture includes equipment that is affordable for everyone who receives at least some income. A good microwave oven and a seaming wrench are all that your mini plant will be equipped with. The main equipment for home dessert production will be a microwave oven. Here it performs two functions: sterilization and the process of making jam. Today everyone has the opportunity to buy frozen fruits and berries at any time of the year. You can even buy exotic berries and tropical fruits. Therefore, there will be no problems with the supply of products for processing using the equipment. The price of frozen strawberries is $2 per kilogram. Sugar is cheaper to buy in bags, especially since it will be used up very quickly. The cost of a bag of sugar is $44, that is, $0.88/kg. It’s cheaper to buy containers in bulk - it’s quite affordable. Minimum order of glass jars 0.5 l. with the “twist” type of closure starts from 2000 pieces, the price is $340 per set, that is, $0.17 per jar. A twist-type lid for a jar will cost 0.04 per piece. From a kilogram of strawberries and a kilogram of sugar we get 3 jars of strawberry dessert with a capacity of 0.5 liters each. The retail price in stores for one half-liter jar of strawberry jam is $1.5. The benefit is obvious. We spent on recyclable products: $2 + $0.88 = $2.88. We spent on packaging: ($0.17 + $0.04) X 3 = $0.63. The total expenses were: 3.51. And we earned $4.5 from selling three jars at $1.5 each. Total: $4.5 - $3.51 = $0.99 net profit. In one day, it is quite possible for one person to prepare 120 half-liter jars. Of course, the prices given in the calculations change under the conditions of the summer and winter seasons. Prices for strawberries and jam in summer are significantly lower than in winter. You can make money from this additional income. The guaranteed shelf life of the jam is 24 months. When making jam in the summer, it is wise to make a small deposit for winter sales. In this way you can get double net profit. Try to repeat Fraser Doherty's success. He's still in school years engaged in home production of fruit desserts. He built a whole business producing jams based on his grandmother’s recipes. Fraser Doherty founded the company SuperJam at the age of 14, and at the age of 16, he had already earned his first million. At first he sold his neighbors 12 jars a week. And then I cooked up to 1000 cans a week in my parents’ home kitchen.

We equip a mini production line at home

You can make jam using different kitchen equipment. List of suitable equipment for home jam production:

• multicooker;
• bread machine;
• microwave.

Modern multicookers and bread makers support the “jam” function. You simply add all the necessary components and set the appropriate mode settings. The equipment comes with a recipe book that includes jams. Perhaps the most complex jam recipes cannot be easily prepared in microwave oven. But you need to start simple and to start a business it is rational to start production using a microwave oven. The reasons for the rationality of choice are as follows:

1. The ratio of price and volume of production.
2. Possibility to sterilize jars for subsequent preservation of finished products.

When home production begins to generate income, it is quite rational to think about purchasing additional equipment to modernize the production line. Then it’s better, of course, to purchase a multicooker for production complex recipes. But if you already have a bread machine with suitable functions, great, it will fit harmoniously into the production cycle. Making jam in the microwave is very convenient and quick. Now you don’t need to constantly monitor, stir and worry that the jam will burn.

Enter the code shown in the picture:

First let's go back to strawberry jam. Place the strawberries (even when frozen) in a microwave-safe bowl. For the berries, you need to squeeze the juice out of half a lemon and put the peel directly into the bowl. Place in the microwave for 5-6 minutes at 800 watts. Add sugar to the hot strawberries, mix well and put in the microwave for 20-25 minutes. The jam will thicken and reach full readiness. Remove the lemon peel from the finished jam. You are using home equipment. For now, you have not industrial, but home production of dessert products. You should produce a wide variety rather than a large stock of fruit desserts. A wide range of products can significantly increase jam sales. Try making unconventional, exotic jams. Experiment and mix up your own recipe that will be unrivaled. Let's try to simply prepare quite complex orange jam in the microwave. We thoroughly wash the fruits from wax and place them in water for 5-10 minutes to remove unnecessary substances that are used to treat fruits. Using a fine grater, remove the zest (thin orange layer of peel) from three oranges and two lemons. Then we squeeze the juice out of the fruit, without throwing away the peel. We need pectin from the peel. Pour the juice into a glass container, cover the peel with gauze and place it in a bowl of juice. Cook for 20-25 minutes at 800 watts. until the peel becomes completely soft. Then we take out the peel and squeeze out the remaining pectin from it. Then add sugar and cook for another 12-15 minutes until the product thickens. Ready-made jam is best served with pancakes with sour cream.

Launch of equipment for home jam production

Jam, marmalade and confiture can be prepared very quickly in the microwave. The main requirement for equipment for home business- it's price, quality and performance. Therefore, it is better to choose a large microwave oven. For $620 you can buy a Panasonic NN-CD997SZPE microwave oven with a capacity of 42 liters internal space. In addition, this equipment model supports convection mode. The microwave oven is very convenient and high-quality sterilization of canning jars. Before sterilizing, carefully inspect the glass on the jars. Due to the slightest crack or just a chip, the jar will burst in the microwave. You need to wash the container well with baking soda and running water. Then pour water into the jars to a level of 1 cm. and place in the microwave for 2-3 minutes at 700-800 watts. When the water boils, the jar is sterilized with steam. The more dishes in the microwave oven, the longer duration sterilization time. The main advantages of sterilization in the microwave: fast, high quality and not expensive. Another plus is checking the cans for integrity. A jar that has a crack or chip will burst in the oven before preservation. This way, potential product defects can be identified at an early stage of production. Jam jars that have cracks are likely to ferment and soon burst. Three liter jar can be placed on its side. Lids, of course, cannot be sterilized in the microwave, and metal objects cannot be placed in the oven. Use traditional equipment to sterilize caps. When you cook jams in the microwave, you sterilize not only the jars, but also the berries and fruit during the cooking process. Just like in industrial production. Buying a capping key for twist-off cans is not a problem at all. The price of a good key is $3.

Recipe and technological composition of canned fruit desserts

Before you start a home business, you should research it well. Using this technology you can produce preserves, marmalade, and marmalade. It is important to have a good understanding of the recipe in order to properly set up the equipment during the home production process. Let's consider the profile of the technological composition of canned fruit desserts. Jam– this healthy dessert dish is made from fruits or berries, which are boiled in concentrated sweet syrup. Jam can only be made from one type of fruit. All fruits in the jam must be entirely preserved in their shape and well soaked in syrup. The color and aroma of the fruit berries should be preserved. Properly prepared jam retains up to 50% of vitamin C in fruits, and vitamin P – up to 90%. Long-term storage of jam is achieved due to the high sugar content (up to 65%). All bacteria that cause spoilage of fruits and berries cannot exist in such conditions. For this reason, if you do not add enough sugar to the jam, it may ferment or become moldy during storage. These processes also threaten the jam if the containers for bottling the product are not sterilized. Another reason is damp, unventilated raw condition storage Jam– has significant differences from jam. When preparing jam, berries and fruits should be beaten and completely boiled to a homogeneous, thick jelly-like mass. Can be mixed as part of jam different types fruits and berries. You can combine to create your own different recipes. Sometimes you get the divine taste of a fruit dessert that seems to be incompatible fruits. For example: pumpkin, dried apricots and lemon. Jam is made from ripe or slightly unripe berries and fruits. Overripe fruits contain little pectin (Pectin is a large group of carbons, found in all plants, designed to support the firmness and elasticity of tissues), which is why the jam will not gel. Sweets made from berries, fruits or vegetables cooked in sugar are called confiture. When preparing confitures, all components are finely chopped and boiled in sugar, molasses or honey. Important Feature The point is that before preparing the confiture, all the fruits are left to sit for several hours until the juice is released. Due to instant cooking The confiture retains the natural color of all the components from which it is prepared.

Production of homemade wine from defective products

If some types of jam did not sell well and the jars sat for more than 24 months? What if you have a defective product and some jars of jam or marmalade have fermented? Don't rush to throw them away. You can make excellent homemade wine from old or fermented jam. The main thing is that the jam is mold-free! The recipe is simple and does not require special skills. You will need the following ingredients:

• 3kg. jam;
• 3l. ordinary water;
• 2 cups sugar;
• 2 tablespoons raisins.

Heat the water and add jam to it while stirring. Then add raisins and sugar. On the surface of raisins there are many wine bacteria necessary for high-quality fermentation. This cocktail must be poured into a glass container filled 2/3 full. Then you should close it with a special lid with a fitting, to which a tube is connected at one end, and the other end of the tube is lowered into a glass of water. This entire structure must be left for several weeks in a warm place for fermentation. When the wine ferments, the glass of water will stop gurgling. It's time to strain through a triple layer of gauze and add half a glass of sugar. Then close the wine tightly with a lid and leave to settle for 2 months in a dark and cool place. After 2 months, the wine is ready to serve. Do not use moldy products for wine - it is dangerous! Thus, it is possible to reinsure a significant part of unforeseen expenses.

Home production gives rise to industrial business

Most likely, you already have everything in your kitchen to turn your culinary talents into... stable income. Try making one jar of jam for yourself and sell the other to your friends, even your neighbors. Then do correct conclusions and act by expanding the circle of consumers and the range of products produced. Fraser Doherty sold his own products and proved that nave millionaires are born. Now SuperJam brand products can be found in all TESCO supermarkets. But even if you don’t manage to earn a million, as Fraser did, the additional income will still not be superfluous. The business idea is based on a concept that works effectively. And with the help unique recipes you can compete with any major manufacturer. Believe in the product you produce and sell and you will achieve business success. Your product is healthy, tasty and can become unique. There are not many business ideas that start working with minimal investment. In addition, all such ideas are usually resistant to financial crises.

Fruit processing line (apples, pears) for the production of jam, confitures, marmalade and jams.

Vacuum homogenizing digester for making preserves, jams

NZPO LLC - Molpromline™ develops and produces a range of Vacuum boilers, homogenizing modules and production lines for the production of preserves, jams with or without the addition of whole berries.

A vacuum boiler or line of equipment for jams is produced taking into account the requirements of the technological process of manufacturing the product, taking into account the wishes of the customer.

The line, module or vacuum boiler can be made of any volume, ranging from 50 to 3000 liters per production cycle.

The working size of the containers is limited not by our technical capabilities, but by the ease of servicing the equipment and the sum of such indicators as cooking time + product mixing quality + energy consumption.

A vacuum boiler or module for the production of thermostable fillings can be manufactured with a lifting lid using an electromechanical screw lift, or with a sealed lid and a technological hatch, or with a manual lifting of the lid. The design of the boiler is determined only by the working volume and ease of maintenance.

BERRY - kit for producing berries ground with sugar

The design of the lid does not affect the quality of the product.

The advantage of vacuum cooking jams and preserves

Preparation of the product in a vacuum container (boiler) occurs at lower temperatures than in atmospheric containers (boilers), which helps to preserve a greater percentage of the content of useful substances in the final product. Using a vacuum when loading the product makes the process faster and more convenient.

The use of vacuum when cooking a product in a vacuum container, vacuum homogenizing unit, module or boiler significantly increases the shelf life of a number of products due to degassing, namely, the removal of air inclusions from the resulting mixture.

Equipment for making jam and jam

In fact, the configuration of a production line or homogenizing vacuum module depends 50% on the technologist who will work with this equipment.

The module can be equipped with homogenizing and pumping units and devices, both submersible and remote type.

The product can be heated using either steam or other coolants using electric heating elements.

Some technologists prefer universal modules with combined heating and cooling jackets, others insist on separate containers, often this depends not only on the requirements for the technological process.

The recovery of dry components and further pasteurization of the mixture before entering into the main vacuum boiler, reactor or module can be carried out in separate emulsifier mixers, or directly introduced through a special funnel into the circulation pipeline, through a homogenizer-dispersant using vacuum.

Jam is a product made from fruits or berries boiled in sugar or sugar-treacle syrup so that the fruits in the finished product are not boiled.

The syrup should be thick, viscous, but not gelling. The syrup separates freely from the fruit; the ratio of fruit to syrup in the jam should be 1:1.

Used as a raw material for making jam different kinds pome and stone fruits, berries, as well as figs, tangerines, nuts, melons, Kazanlak rose petals.

Jam is made from ripe fruits or berries. The exception is walnuts, which are used by greens.

Unripe or overripe raw materials are unsuitable for making jam. Fruits that have not reached full ripeness produce a product that is poor in quality. taste qualities, which does not have the aroma characteristic of mature raw materials. The cells of unripe fruits have small vacuoles and are almost entirely filled with protoplasm. Under the influence of sugar syrup, strong plasmolysis is observed in such cells. As a result, the volume of the fruit decreases sharply, which reduces the yield of the finished product. The consistency of fruits in jam made from unripe raw materials is hard. The syrup in such jam gels easily, especially if it is made from fruits rich in pectin and acids (cherry plum, dogwood, cranberry, black currant, etc.). As a result, the product acquires a jelly-like consistency that is undesirable for jam.

Overripe fruits and berries are not suitable for making jam, as they easily boil over.

Pome and stone fruits intended for making jam must reach their maximum sizes, have the color characteristic of mature raw materials and juicy, but not softened tissue. For stone fruits and Chinese apples, minimum permissible raw material sizes have been established. Jam can be made from dogwood only if the weight of the stone does not exceed 30% of the weight of the fruit. Green walnuts must be in the milky stage of maturity - without a woody shell. To determine the technical maturity of nuts, cut top part fruit and check for hardening. The petals of the Kazanlak rose are collected from flowers that have not fully blossomed. Petals should be natural color, soft, not dry. For making jam, tangerines are used when they are ripe, have reached their maximum size, have an intense orange color, without any green spots. Unripe raw materials are rich in the glucoside naringin, which gives the fruits bitterness.

Both fresh and quick-frozen or sulfated fruits can be used to make jam. The exceptions are melons and walnuts, which are used only fresh.

Raw materials entering production are sorted by quality, degree of maturity, color, and size. At the same time, unusable specimens are removed. Fruits rejected by appearance, but healthy, are used to make jam.

The sorted raw materials are washed in a fan washing machine, cleaned, cut, blanched, pricked, and rolled. The nature of the operations for preparing fruits and berries for making jam depends on the type of raw material.

Pre-treatment of fruits and berries has a significant impact on the quality of jam. The cooking process can be greatly accelerated by cutting or pricking the raw material, as well as blanching it.

In the finished jam, the fruits should be evenly soaked in sugar. Some fruits have a skin consisting of dense cells that prevent the diffusion of sugar syrup into the fruit tissue. Cutting the fruit into pieces or piercing them removes this obstacle. The punctures should be deep and frequent enough so that the syrup can quickly soak the fruit. Needling also helps remove air from the intercellular passages. When whole fruits are heated, the air expands and can cause damage to the integrity of the fruit tissue and especially their skin - the fruits will crack.

Pricking or cutting ensures that the syrup penetrates into the fruit, but sugar cannot penetrate into the cells, since the protoplasm of a living cell is semi-permeable. Under such conditions, under the influence of concentrated sugar syrup, the cells are easily dehydrated and the volume of the fruit decreases. This reduces the yield of jam and deteriorates its quality.

Blanching the fruit causes the coagulation of protoplasmic proteins. At the same time, its permeability increases, which ensures the penetration of sugar syrup into the cells.

Some types of berries (black currants, cranberries) have rough skin. To ensure that the berries in the finished jam are not hard, they are lightly rolled before cooking.

Preparation of individual types of raw materials, in addition to the sorting, washing and inspection processes common to all fruits and berries, includes the following operations

Cherries and cherries are freed from the stalks. In addition, sometimes the bones are removed.

White and pink cherries are blanched in hot water at a temperature of 80-90 ° C for no more than 3 minutes, then, to avoid boiling, cool in cold running water.

Small apricots (up to 35 mm in diameter) are supplied for making jam as whole fruits with pits, and large apricots - in halves. Apricots used with the pit are pricked.

Peaches are cut into halves or slices, removing the seeds, and then subjected to chemical peeling in a boiling solution of caustic soda with a concentration of 2-3%. Then the raw material is blanched in hot (85° C) water for no more than 5 minutes and washed intensively, removing any remaining skin, as well as alkali.

Sometimes peaches are blanched at 25-30% sugar syrup.

How to open a jam production workshop (VIDEO)

In this case, the fruits must be washed from alkali before blanching, since alkali destroys the sugar contained in the syrup

The plums are peeled from the stalks and processed in a boiling 0.5% solution of caustic soda to apply a mesh, which, as in the production of compotes, protects the fruits from cracking. Instead of applying a mesh, plums are sometimes deeply cut lengthwise (along the “groove”) or blanched for no more than 5 minutes in water at a temperature of 80-85 ° C, and then pricked. Plums are also blanched in 25% sugar syrup at 80-85 ° C, using this syrup to pour over the fruit before cooking.

Large plums for making jam can be cut into halves, removing the pit. Plum halves are not blanched.

The dogwood is peeled from the stalks and blanched in 10% sugar syrup at a temperature of 100°C for a minute or in water at a temperature of 80°C for up to 5 minutes, then cooled.

Pome fruits (pears, apples and quinces) are cleaned of the skin, calyx and seed nest. The skin of pears and quinces can be removed by treating the fruits in a hot solution of caustic soda, followed by thorough rinsing in water. The peeled fruits are cut into slices 15-25 mm thick. Small-fruited pears and apples are preserved in halves, and large-fruited quince in pieces. Apple and pear slices are blanched in boiling water for 10-15 minutes, and quince slices are blanched until softened, after which they are cooled. For boiled apples, blanching in 50% sugar syrup is practiced.

To avoid darkening, peeled fruits are stored in a 1% solution of citric or tartaric acid.

Chinese and paradise apples are boiled with whole fruits. Their stalk is cut short and the sepals are removed. The fruits are blanched for 3-5 minutes in boiling water or in 10% sugar syrup and cooled.

Apples are pricked. If blanching is carried out in water, then they are pricked after blanching in order to reduce the loss of extractives. In the case of blanching in sugar syrup, they are pricked before blanching, which makes it easier for the syrup to penetrate the fruit.

The grapes are removed from the ridges.

Black currants are freed from the ovary and treated with steam or hot water. Sometimes, instead of heating, pre-calibrated blackcurrants are passed through stainless steel rollers.

Cranberries and lingonberries are peeled and blanched in boiling water or rolled.

Strawberries, strawberries, raspberries and blackberries are cleaned of sepals and stalks.

The gooseberries are freed from the stalks and pricked.

The stalks of figs are cut off. The fruits are blanched for 5 minutes in hot water.

Tangerines are boiled in halves or whole fruits, pre-drilled along the diameter along the segments. The raw materials are blanched for 15 minutes in hot water, then soaked in cold water 12 hours in case of subsequent cutting into halves or 24 hours when boiling whole fruits. When soaked, the bitter glucoside naringin contained in the skin and albedo is leached.

Nuts can be processed in one of the following ways. According to the first method, the rough covering layer of nuts is removed by immersing the fruits for 3-5 minutes in a 5% boiling solution of caustic alkali. After this, the nuts are washed cold water for complete removal of peels and alkali from the surface of raw materials.

Peeled nuts are kept for two days in cold water, changing it every 6 hours. This leaches tannins, which give the fruits an extremely tart taste. Soaking is completed when the nuts become yellow, and the water stops being colored. Then the nuts are treated for 24 hours in lime water with a density of 1.045-1.060 g/cm3. In this case, the nuts acquire a dark purple color and become hard due to the formation of calcium pectate. Next, the nuts are thoroughly washed with cold water, pricked, treated for 15-20 minutes in a 1.5% boiling solution of potassium alum to give the fabric greater strength, and blanched for 20-30 minutes in a 5% sugar solution or in water. Jam made from nuts prepared using this method has a dark, almost black color.

According to the second method, the nuts are dried in air for 1-2 days. In this case, the skin dries out and can be removed with a knife. Peeled fruits darken very quickly in air due to the oxidation of tannins with oxygen, so immediately after cleaning they are immersed in a 0.3% solution of tartaric acid. The prepared fruits are bleached with sulfur dioxide, then blanched in a boiling solution containing 0.3% potassium alum and 0.3% tartaric acid. Blanched nuts are water cooled. Nut jam made using this method is light yellow in color.

Melons for making jam are peeled, seeds and a thin layer of pulp adjacent to the seeds, and then cut into pieces 3-5 cm long and up to 2 cm thick or into cubes. Then the raw material is blanched for 5-10 minutes in hot water and cooled. To strengthen the tissue, tender varieties of melon are kept in lime water for 20-30 minutes before blanching.

Rose petals are removed from the flower by cutting off the stem and the rough base of the petals with scissors. After this, the petals are sifted to remove pollen, washed with cold water and blanched for no more than 10 minutes in boiling water with stirring. The water remaining after blanching contains the aromatic substances of the rose and is therefore used to prepare the syrup in which the jam is cooked.

Feijoa is peeled, immersed for 2-3 minutes in a 3% caustic soda solution, then washed with cold water. Peeled fruits easily darken in air, so they are stored in a 1% solution of citric or tartaric acid until further processing.

Sulfated fruits and berries are first desulfated by blanching in hot water. When long-term heating is necessary for desulfitation, leading to boiling of the raw material, the fruits are pre-soaked in cold water, thereby reducing the duration of blanching. Desulfitation should be carried out so that the content of sulfur dioxide in the finished jam does not exceed 0.01%.

If you find an error, please select a piece of text and press Ctrl+Enter.

Canned products from fruit and berry crops are in great demand among consumers. Previously, most people made jam, marmalade, jam, marmalade, syrups and jellies at home, storing them for future use for the winter. However, although such canned products have not lost any of their popularity, most people prefer to purchase them in stores rather than waste their time and effort on home canning. Thus, the production of natural canned products made from berries and fruits seems to be a promising and profitable business, the organization of which, moreover, does not require much money.

One of the most popular canned products since ancient times is jam, which is made from whole or cut into slices fruits or berries, boiled in sugar syrup or with added sugar. The possibilities for long-term preservation of all consumer qualities of such products are explained by the fact that with a high sugar content (over 65%) in the solution, microorganisms that cause the usual spoilage of berries and fruits practically do not develop. Unlike jam, jam is cooked in one step. At the same time, the syrup from which it is produced has a jelly-like consistency. Most often, jams are made from currants, quinces, gooseberries and various varieties of apples. Jam is obtained by boiling various fruit purees with sugar, and jelly is obtained by boiling fruit and berry juices with sugar. In most cases, juicy berries are used to make jams and preserves - cranberries, blueberries, blueberries, cloudberries, lingonberries, strawberries, etc.

Jam is made from various fruits, berries, rose petals, melons, walnuts and even watermelon rinds, boiled in sugar or saccharine syrup. In this case, you can use both fresh fruits and berries, as well as frozen or sulfated (processed). Jam differs from other similar canned preparations in that the fruits and their parts in it retain their integrity, which is achieved as a result of two or three boilings. It is believed that the highest quality jam is made from berries and fruits with a high content of sugar, acids and aromatic substances. Special attention pays attention to the quality of the raw materials - only ripe and undamaged fruits are selected for jam, and only refined sugar is used to prepare sugar syrup premium. The content of the latter in jam should not be less than 65-70%, otherwise the product will quickly deteriorate.

There are two types of jam: sterilized (sealed in jars) and unsterilized (packed in barrels). The product range is determined by the type of raw materials used (strawberry, raspberry, apricot jam, etc.). In addition, jam is divided into three grades, depending on the quality indicators of the product: extra, premium and first grade. The extra grade includes jam made from fresh or frozen fruits and berries with the return of aromatic substances that volatilize during cooking. Jam made from certain types of raw materials (cherries, cherries with pits, from wild varieties of apples or sulfated fruits and berries), as well as jam that is packaged in barrels, is not rated higher than first grade.

Contrary to popular belief, jam made from natural products can contain not only the fruits and berries themselves, as well as sugar and water (syrup components), but also various aromatic additives. For example, vanillin is often added to jam made from cherries, grapes, cranberries, gooseberries, melons, figs, apples and walnuts, cardamom is added to jam from walnuts, and cinnamon is added to jam from cranberries, lingonberries and walnuts. However, all these supplements must be completely natural. Artificial colors and synthetic flavors are absent in high-quality canned products.

In general, the jam is quite simple to prepare. Its production technology involves rubbing peeled berries with sugar and/or boiling raw materials with sugar syrup, followed by packaging the finished product in special containers (cups, jars, buckets, barrels, etc.). The main stages of production include preparation of berries (cleaning, washing), processing of berries (rubbing and/or cooking with sugar), sterilization of containers, packaging of finished products and their packaging. There is no need to create your own recipes. You can use ready-made ones. This is what most manufacturers of canned foods do, positioning them as “produced according to ancient and traditional recipes.” In fact, they simply use recipes preserved from Soviet times. However, despite all its simplicity, the process of making jam has its own nuances. According to product quality requirements, fruits or their slices in jam must be whole and retain their original shape. In this case, the volume of fruit should not change much during cooking. For example, the volume retention coefficient for stone fruits is in the range of 70-80%, and for pome fruits this figure should be 90% or more. The color, aroma and taste of the products should not change when cooking jam, and the syrup should be transparent, have a color characteristic of the fruits and berries used, and not have a jelly-like consistency typical of jellies and jams. All these properties of the product are associated, first of all, with the quality of the raw materials used. Only the strongest and most intact fruits are selected for high-quality jam. Fruits and years with various defects (stains, bruises, etc.) are used only for preparing compotes (this can be done in the same production). Depending on the type of raw material used, the requirements for it also change. For example, cherries and plums must be completely ripe, otherwise the jam will have an unpleasant sour taste, and peaches, strawberries, raspberries and pears, on the contrary, must be slightly underripe, otherwise they will quickly boil and will not retain their shape. It is extremely important to find a good raw material supplier that you can trust. Experts know that berries and fruits that are used to make jam must be collected in sunny and dry weather. Moreover, immediately after collection they must be sent to production. Berries that are collected during rain or immediately after it contain too much moisture and quickly boil, losing their shape and changing the consistency of the finished canned products.

The quality of jam is assessed according to GOST R 53118-2008 “Jam. Are common technical specifications" Control over the content of toxic elements and microbiological indicators is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities.

To increase the shelf life of the finished jam, it is packaged in a special container. Previously, various packaging was used, including lacquered metal and solid aluminum cylindrical cans. However, now natural preserves and jams are packaged mainly in glass jars, containers made of thermoplastic polymer materials and stand-up doypack bags (mayonnaise, sauces, condensed milk and ketchups are packaged in the same bags).

Regardless of what packaging is used, it contains mandatory indicate the trademark, the name of the manufacturer and its postal address, the name of the product, its composition, net weight, production date, shelf life, information about food and energy value 100 grams of product. In addition, the packaging will indicate the current certificate and certification information. Store the finished jam in an unsealed container at relative humidity air no more than 75% and at a temperature of 2 to 20 degrees Celsius (sterilized jam) and 10-15 degrees Celsius (unsterilized jam). The guaranteed shelf life of jam from the date of production is 24 months for sterilized products and 12 months for unsterilized products and citrus jam containing vitamin C, six months for sterilized jam and packaged in thermoplastic polymer containers.

To produce jam in a special berry processing workshop, as well as to store raw materials and finished products, you will need special equipment. Thus, the preparation of raw materials for processing is carried out on a cutting table and in a washing bath. To process berries and fruits, you will need a special production plant and containers for the finished product. To sterilize jam, you need to purchase a UV water sterilizer, a sterilizer for jars and lids, and a device for rinsing jars. Filling and capping of finished canned products is carried out using a finished product bottling installation, using a capping device and a labeling machine that glues labels to the cans. In addition, you will need to take care of auxiliary equipment, which includes scales, a sifter for granulated sugar, trays, containers, special containers, etc. The minimum cost of a set of small-capacity equipment (1200 kg of jam per shift) with everything necessary is from 1. 6-1.7 million rubles.

In addition to production equipment, you will need special equipment for storing raw materials and finished products, which includes freezers with a temperature range of -20 degrees Celsius (for raw materials) and refrigeration chambers with a temperature range of 0 to 2 degrees Celsius (for finished fruit). berry products). To deliver your jam, wholesale companies will need at least one light-duty truck with an insulated van.

The area of ​​production premises is at least 70 square meters. meters.

The main buyers of canned fruit and berry preparations are consumers with above-average incomes who value their time and give preference to natural and high-quality products. Jam producers supply their products directly to grocery stores, supermarkets and hypermarkets, markets, as well as wholesale companies that sell food products.

To organize your own production of jam with a volume of over 1000 kg per eight-hour shift, a minimum of 3.5 million rubles will be required. This amount includes the purchase of equipment, rental and renovation of premises for organizing food production, purchase of the first batches of raw materials, purchase or rental of transport for distribution of finished products, development of design and production of packaging for packaging of finished products, wage fund for the first two months of work (from calculating 8-10 people per shift). The payback period for such a production enterprise is two years. It is worth considering the fact that jam and other canned fruit and berry preparations are a seasonal product. They are in greatest demand in the winter and until mid-spring. Summer sees a significant decline in sales as consumers prefer to buy fresh fruits and vegetables rather than canned ones at this time. On the other hand, it is in the summer that the fruit harvest is harvested and preparations are made. And they usually go on sale no earlier than autumn.

Sysoeva Lilia
- portal of business plans and manuals

To be honest, there are various sweet delicacies - pastries, ice cream, pies, etc. – loved by everyone without exception. Even those who are on a strict diet and sweat gyms, or does not eat sweets due to some illness. The assortment of the “sweet” market has grown so much that one’s eyes are literally running around the store windows. However, the leading position in demand among sweets is confidently occupied by preserves, jams, syrups, jams, etc. made from natural ingredients. - everything that any good housewife can do.

Most people's best memories come from childhood. Maybe this is why almost all of us remember well the taste of berry or fruit jam made by our mother or grandmother, and carry this preference throughout our lives. However, some enterprising people associate not only their taste preferences with jam, but also their work. Jam production as a business is now very popular in Russia, and it is this business idea that we will talk about today.

Brief business analysis:
Costs of setting up a business:from 20,000 rubles (at home) to 3.5 million rubles (mini-production plant)
Relevant for cities with the population: from 20,000 people
Industry situation:the supply market is saturated
Difficulty of organizing a business: 3/5
Payback: from 1 month to 3 years

Does it mean that if there are so many producers of sweet preservatives, then a novice businessman simply cannot push his way into this market and cannot find a sale for his products? After all, the market is not rubber! No. In any market sector, even a crowded one, there is always room for one more entrepreneur. And you can always get ahead of competitors - with the help of a marketing strategy, improving product quality, dumping, or other methods.

Current market situation

The economic sanctions introduced by Western countries also appear to affect the dynamics of the production of canned sweets from natural products. Currently, the market for preserves, jams, and other similar products, to be honest, is somewhat worse than, say, 3-4 years ago. Let's try to understand the situation. People didn't give up sweets. It’s just that, against the backdrop of a general decline in well-being, it has become preferable to prepare preserves, jellies, marmalade, etc. yourself.

But this circumstance only affects the sale of products from store shelves. But preserves and jams are also used as a sweet filling in pancakes, dumplings, the same cakes, and other confectionery products, so the situation is not as terrible as they try to make it out to be. Moreover, the government is now providing real help small and medium-sized businesses, and it would be simply unreasonable not to take advantage of this.

However, it is not at all necessary to try to “get into” the export market with your product, or set the goal of being “first” throughout the country (although that would be simply wonderful!). At first, be content with sales in your region, or even locality. If you are “noticed” and made a lucrative offer, good. If not, you will always earn money for bread and butter (and you already have jam!).

Well, and, of course, it should be noted that jam production as a business is more suitable for women. You can find out about other business ideas for women.

This is interesting: jam is an original Slavic product (among Russians, Ukrainians, Belarusians), not typical for Western countries. In many languages ​​of the world, the word “jam” is borrowed from Russian. And it sounds exactly the same as you and I pronounce it.

What can jam be made from and what flavor do Russian consumers prefer?

Jams and preserves can be made from almost any fruit and berries, and even some vegetables and flowers:

• Traditional for Russian cultivated and wild vegetation - raspberries, currants, gooseberries, strawberries, wild strawberries, cherries, plums, apples, rowan, etc.
• Exotic, not typical for most of the country - grapes, apricots, peach, melon, watermelon, figs, oranges, lemons, etc. Moreover, many fruits even have their peels used - for example, they make jam from watermelon rinds and skins orange or lemon, etc.
• Of rose petals, green pine cones, young walnuts and other types of nuts, zucchini, etc.

The most popular types of preserves and jams among domestic consumers are apricot and strawberry. Strawberry, lingonberry flavors (marketing research data from PKR LLC). Mixed berries – mixtures of different flavors – are also in great demand.

Methods for making jam

Any housewife can make jam at home, but the taste of the prepared preservative from the same fruit can be completely different. The fact is that everyone has their own cooking technology:

1. Cook the berries with sugar for 30-40 minutes.
2. Boil the berries with sugar for no more than 5 minutes (five-minute jam).
3. Grinding berries with sugar (“raw” jam, or “vitamins”).

Production consists of the following main stages:

1. Preparatory – in which fruits, berries, or other raw materials are sorted, cleaned of husks, twigs, leaves, and thoroughly washed.
2. Cooking raw materials with the addition of 65-70% sugar. Or, if pureed jam is made - 100% sugar. It is sugar that allows you to avoid spoilage of the product.
3. Sterilization of containers.
4. Packaging of the finished product.

Special control should be over the quality of the source material. For jam, mainly large, intact, ripe berries and sifted sugar of the highest quality. Everything else will be spent on preparing jams and marmalade, in which the raw materials will be ground. The quality of the raw materials determines which class the product will be classified into. Total of such classes assessed according to GOST R 53118-2008 “Jam. General technical conditions", three:

1. Extra.
2. Top class.
3. First grade.

If several years ago metal, varnished, or aluminum cans were used to package preserves, jellies, marmalade, and other sweet preservatives, now such products are packaged mainly in glass containers, plastic containers, or laminated dock-packs. "

Whatever container is used for packaging jam, it must contain the following information:

• Manufacturer's trademark
• Its name and production address
• Product Certification Information
• The product's name
• Ingredient composition
• Net and gross weight
• Shelf life and date of manufacture
• Information about nutritional value product

Where to get raw materials for production

The purchase of fruits and berries in unlimited quantities can be arranged from farms and individuals. By agreeing on regular purchases, you can reduce the price for a retail purchase to a wholesale one. Excess raw materials can be frozen and processed as needed. However, one must take into account the fact that the demand for preserves and preserves is seasonal, since in the summer consumers prefer to buy fresh fruits and berries.

Various seasonings and spices, for example, cardamom, saffron, etc., are also often added to preserves, jams, and jams to add flavor. Detailed recipes with these supplements can be found on the Internet. And at this link you can find information on how to open a spice and seasoning store.

Equipment for the production of jam

While homemade jam production requires a gas stove, running water and glass containers, production for sale requires much more special equipment:

• Sorting table on which the selection of berries and fruits will be carried out.
• Washing bath for washing raw materials.
• Sterilizer for jars.
• Digester.
• Automatic line for packaging and packing products into containers.
• A device for gluing labels (by the way, label printing must be ordered from a printing house).
• Electronic balance.
• Granulated sugar sifter.
• Consumables – cans, containers, trays, etc.
• Industrial refrigerator and freezer for storing excess raw materials.

All equipment needs to be installed somewhere, so you will have to rent a small room and equip it in accordance with Rospotrebnadzor standards for food production. As the practice of existing enterprises shows, 70 square meters is enough to make jam. meters of production area and 30 sq. meters - storage space for finished products. The number of personnel to manage the entire production line will be 8-9 people. Of course, everything depends on the volumes produced.

In addition, it doesn’t hurt to purchase a small freight car, "Gazelle" type for transporting orders across retail outlets.

Sale of preserves and preserves: retail or wholesale?

If you have quality certificates for your products, there will be no problems with the sale of preserves and jams - you can offer the product to any supermarket chain or retail stores.

Healthy eating is gradually becoming not a fashionable trend, but an important need. The preference for natural homemade products is quite capable of bringing the production of jams and preserves to the level of popular and.

Who will provide the demand?

There are many similar industries today, and the economic crisis is seriously pressing with high utility tariffs. However, even in conditions of a large supply and an expensive product, there are still consumers who are ready to purchase canned sweets. Here is a sample list of them:

• city ​​dwellers;
• large and small confectionery shops;
• manufacturers of bakery products;
• restaurateurs, cafe owners who prepare desserts in their kitchen;
• private kindergartens and other children's institutions that provide meals;
• grocery supermarkets;
• stores specializing in the sale of eco-products.

Who is the “sweet” business suitable for?

Think about big things right away production complexes not worth it. It is advisable to open small workshops or home production. This form helps you gradually improve your skills as a businessman and establish contacts with suppliers and consumers.

Jam production as a business is suitable for:

• Cooks - lovers of delicious and unusual recipes. Despite the saturation of the market, consumers love to try something new and unusual. Orange jam with lavender, candied ginger, elderflower jam - such unusual and delicious dessert options will decorate any table. Even the price won't scare you.
• For housewives who love to collect grandmother's recipes and improve them, adding a special charm to ancient traditions. Of course, you will have to work a lot, and your home kitchen will turn into a small workshop.
• For summer residents who have a serious surplus of crops on their plot garden and berry crops. Home production will allow you to turn a loss into income. Even after selling the products to loved ones or turning them into gifts (and saving on purchases), it already makes sense to think about starting work. If you like the business, a kind of network of buyers will arise, which will expand itself.
• Rural residents for whom the area allows them to grow a sufficient amount of raw materials or purchase them cheaply from their neighbors. Such products will be low cost and will easily withstand competition in the market.
• Enterprising people who know cooks and gardeners. The work can be done by hired workers, but in this case, in order to be profitable, the production of jam or preserves must be carried out in at least a small workshop.

Documenting

Not difficult. IN tax authorities Registration will take 3 days, equal to 800 rubles.

It is more difficult regarding the recognition of product quality. When distributing desserts among friends, you can rely on your reputation as a scrupulous housewife, but reaching any outside consumer will require official quality guarantees. For products to be competitive, certification is required.

The quality of desserts must be assessed according to GOSTs R 53118-2008 and 32099-2013 (jam and marmalade, respectively) by Rospotrebnadzor. To do this, the entire production technology must be documented and agreed upon, an operational conclusion, a conclusion on the final product and a manufacturer’s declaration must be obtained. The validity period of this package of papers is 3-5 years, then you will have to go through the whole process again.

Material base

For home production, a spacious kitchen with an area of ​​20 square meters is suitable. m. In this regard, houses in rural areas, where the premises are usually large.

The workshop will occupy an area of ​​200 sq. m., since it requires much more technical devices. You can rent a room in a basement or warehouse. The main condition is the presence of communications and the absence of harmful substances.

How to equip production

Preserves and jams should be selected carefully as it significantly affects the quality of the final product. Need to purchase:

• intermediate bunkers;
• refrigeration and freezing units;
• lines for preliminary preparation of raw materials and production;
• washing baths, sterilizers, washers, rinsers;
• machines for filling, seaming, labeling;
• scales, containers and other additional equipment.

The room must be equipped with a powerful ventilation system.

How to start production with minimal costs

To launch a workshop with a daily production output of 1200 kg, it is necessary to spend an average of about 1.6-1.7 million rubles just for the initial launch. At the same time, monthly rent, government fees, purchase of raw materials, payment utilities and salaries, employees must be prepared to spend another 250-300 thousand rubles; and this is subject to successful purchases of raw materials from the manufacturer with delivery at his expense.

home kitchen

If such tools are not yet available, it is easier to start production at home. There is no need to pay rent, but a cutting table and a gas stove are available. Utility bills for citizens are cheaper than for individual entrepreneurs.

The production of homemade jam or marmalade will require the purchase of containers, equipment for sterilization, capping, and, if necessary, a bath for washing raw materials. The only expensive purchase may be a large refrigerator with a freezer - 15,000 rubles.

Raw materials

You can also save significantly on raw materials. A picnic in the forest with the whole family will help you stock up on the necessary berries and herbs. Nuts, apples, cones and young shoots of pine, rose hips, elderberries, dogwoods, blackberries, strawberries, lingonberries, blueberries - all these are forest trophies. But the cost of ready-made delicacies is high.

WITH early childhood When they have a cold, mothers give their children hot tea, to which they add natural jam, most often raspberry or currant. This tasty remedy has long been considered the first cure for colds and flu.

Many types of jam contain natural salicylic acid, which is the main component of anti-inflammatory or antipyretic agents. In addition, they contain many vitamins and other useful substances.

Canning fruits and berries at home used to be quite common. Many women made preserves, marmalade, jams, storing them for the winter, but over time this tradition gradually began to fade away.

And although canned products have not lost their popularity today, most people prefer to purchase them in a store without wasting their time and effort on labor-intensive production. That is why the production of jam and other types of natural preserves has today become a very promising and profitable business, the organization of which does not require very much money.

Business plan

Processing of berries, which consists of making jam from environmentally friendly products without adding flavorings, is in constantly growing demand. And this is not surprising. Today's buyer wants to purchase only healthy and natural products. Therefore, the production and sale of berry and fruit jam has become one of the promising areas of entrepreneurial activity for some. Today you can build a profitable home business on this.

Market of canned food made from environmentally friendly raw materials

The production of jam belongs to the segment of production and sale of ecological products, which has great prospects in agriculture Worldwide. However, on Russian market natural clean products occupy an insufficient share of the overall market, and most of them are of imported origin. It is expected that in the coming years the picture will change, and the share of products from Russian manufacturers will reach sixty percent.

Potential buyers are mainly urban residents. At the same time, the main ways of selling jam are supplies to grocery supermarkets, which, as a rule, are aimed at representatives of the middle class.

Jam is made from various berries, rose petals, melon, walnuts, etc., boiled in sugar syrup. You can use fresh fruits, frozen or already processed ones.

Jam differs from other related canned preparations in consistency: the berries and their parts in it retain their integrity as much as possible. This is achieved as a result of two, sometimes three boiling processes.

According to the technology, much attention is paid to the quality of raw materials: for high-quality jam, only ripe and undamaged fruits must be selected, and for syrup - only premium sugar, the content of which in the finished product must be at least seventy percent, otherwise the canned jam will quickly deteriorate.

Main stages

Jam production includes the following steps:

• preparation of berries and fruits;
• processing;
• sterilization of containers;
• packaging of finished jam;
• packaging.

In this case, it is not at all necessary to create original recipes. For example, the production of raspberry jam can be carried out according to a recipe that came from Soviet times. Although some manufacturers position their products as “created according to ancient traditional recipes,” this is rarely the case.

At the same time, despite its apparent simplicity, the process of making jam has certain nuances. Based on the requirements for product quality, berries and fruits or their slices in the resulting canned food must be intact, retaining their original shape. At the same time, the volume of fruit should not change much during cooking.

For high-quality jam, you need to select only strong and whole fruits. Depending on the type of raw material used, the requirements also change. For example, plums and cherries should be ripe so that the jam does not have an unpleasant sour taste, and strawberries, raspberries or pears, on the contrary, should be used slightly unripe, since they can quickly boil and not retain their shape. Therefore, it is very useful to cooperate with a raw material supplier who will be aware of all the necessary requirements.

Equipment

In order to set up the production of jam, you need to, having decided on the premises, after preparing the documentation and obtaining a license and permits, begin setting up the workshop.

To do this, you will need a cutting table on which the raw materials will be processed, and a washing bath. The processing of berries is carried out in a special production plant, after which the resulting product is poured into containers.

To sterilize jam, you will need to purchase an ultraviolet water sterilizer, and you will also need a similar device for jars with lids. It will be necessary to purchase a special unit that rinses the jars. The packaging and capping of ready-made canned products must be carried out using an installation for bottling finished products. A special machine attaches labels to jars.

In addition, it is necessary to take care of auxiliary equipment - scales, a sifter for granulated sugar, trays, containers, special containers, etc. The workshop must have freezers and refrigeration chambers to ensure the safety of both raw materials and the finished product.

Production area and transport

The production of jam requires a premises with an area of ​​more than eighty square meters and staff (minimum ten employees). A properly organized enterprise will pay for itself in twenty to twenty-four months. To transport finished products, you need to buy or rent a light-duty cargo transport with an insulated van.

Cost calculation

The minimum cost of the entire set of equipment for a workshop with low productivity, for example about one and a half thousand kilograms per shift, will be from two to two and a half million rubles. This also includes renting or renovating premises for organizing food production, as well as purchasing the first batch of raw materials, purchasing transport, developing the design of containers and labels, and, finally, a two-month wage based on up to ten workers per shift.

The payback period for a competent operating business is a maximum of two years. It should be borne in mind that jam, like other fruit and berry preparations, is a seasonal product that is in greatest demand in the winter, until the end of spring. In the summer, there is a decline in sales, since consumers prefer to buy only fresh fruits and vegetables at this time, rather than canned ones. But, on the other hand, summer is the season when you need to harvest berries and fruits and start preparing them in order to have finished products by autumn.

Nuances

To increase shelf life, the finished jam is packaged in special containers. If earlier metal varnished or solid aluminum cans were used for this, today natural jams and jams are packaged mainly in glass jars or containers made of thermoplastic polymer material.

Regardless of what packaging is used for the finished product, it must indicate the trademark, the name of the product and the manufacturer, as well as its postal address. The label must clearly show the composition of the jam, net weight, production date with shelf life and information about the energy value of one hundred grams of the product. In addition, certification information must be indicated on the packaging.

Storage and quality control

Ready-made jam, according to the standards, can be stored in an unsealed container at an air humidity of no more than seventy-five percent and a temperature of up to twenty degrees for sterilized products and fifteen for unsterilized ones. The warranty period is counted from the date of its production.

Requirements of the sanitary and epidemiological station

The quality of jam is assessed according to GOST R 53118-2008. Control over the presence of various toxic elements in a food product and its microbiological indicators in accordance with the current procedure is carried out by the manufacturer himself in agreement with the State Sanitary and Epidemiological Supervision.

The quality of water in water supply systems during jam production must meet the requirements for water in centralized systems drinking supply. Workshops, washing rooms, loading rooms, and food waste storage rooms must be equipped with drainage ladders. Working conditions for workers must be organized based on occupational health standards approved by the SES.

Mini business at home

Even a housewife can set up a small jam production. An individual mini-line consists of equipment that is affordable for everyone. A good microwave oven with a seaming key is all you need to equip your home factory. The main thing in this dessert production will be a microwave oven, which performs two functions at once: the cooking process and sterilization.