Though originally created to preserve fruits for longer periods, jams and marmalades have become the sweetest part of our breakfast tables. While enjoyed around the world, these spreads are different in Turkey. Rather than the jelly-like consistency found in Europe, Turkish jams typically feature large pieces of fruit in a thick, flowable syrup. However, this unique texture brings its own challenges for producers. Fruits, which are less dense than the surrounding syrup, tend to float to the surface of the jar, leading to the producer’s biggest hurdle. Floating fruit can disrupt visual appeal and result in unequal portions when serving. But the challenges don’t end there. The fruit gathered at the top can release water due to osmotic pressure, creating an ideal habitat for molds and yeasts to flourish on the surface of the jam. Before long, producers are dealing with all sorts of shelf-life issues, from bloated jars to unexpected green and white guests on the jam’s surface.

So, what can be done to save the producers from this trouble? Traditional pectins work by setting jams into a gel, but that’s not the preferred texture in Turkish-style jams. Instead, they require a thick but flowable syrup. Since we’re not your average supplier, we didn’t stick with conventional pectins. Instead, we designed pectins specifically for Turkish-style jams, standardized by viscosity rather than gelling strength.

For jams that are filled hot right after production, we use pectins with a higher degree of esterification, while for those filled cold the next day, we use a lower degree. We developed and tested these products with jams standardized by Bostwick consistency measurements. And just like that, we swooped in like superheroes to save the day for producers!