Explore jams, marmalades, fruit preparations, bakery fillings and glazes from around the world. Connect fruit identity with soluble solids, acidity and the texture system your product needs.
Define the Fruit, the Solids & the Serving Texture
Build a balanced development trial before turning a framework into a production specification.
Read the measurement basis
Ingredient ranges are indicative development references, not tested Tianjiang specifications. Percentages describe mass unless stated otherwise. Initial-mix composition changes during concentration; keep final yield in the calculation.
Separate Brix, sugar and water activity
°Brix is a refractometer-based solids reading. In fruit systems it is not a direct measure of added sugar, and it does not determine water activity. Measure pH, titratable acidity and water activity separately where relevant.
Choose one coherent framework
Ranges are independent choices, not a recipe that totals 100% at every value. A grouped name does not inherit every number in its family. “Starch-focused” identifies trial opportunities rather than a compulsory ingredient.
Match the ingredient to the actual system. Specify fruit form and soluble solids, syrup solids, pectin grade, available calcium and starch cooking requirements. Product names and nutrition claims need separate review for the intended market; the tables are not naming standards or preservation schedules.
02 / Jam & Fruit Formulation Guide
Explore Jam & Fruit Products Around the World
Search familiar names, local specialties and industrial applications. Region labels describe culinary associations, not exclusive origins.
Keywords search both views. Family and starch filters apply to the formulation tables.
Jams — Single & Mixed Fruit60 directory entries
Strawberry JamGlobal
Raspberry JamEurope / Scotland
Blackberry / Bramble JamBritain & Ireland
Blackcurrant JamUK / Nordic countries
Redcurrant JamEurope
Whitecurrant JamEurope
Apricot JamGlobal
Peach JamGlobal
Plum JamCentral Europe
Damson JamUK
Greengage JamUK & France
Mirabelle JamLorraine, France
Quetsche JamAlsace / Germany
Sour Cherry JamCentral Europe / Türkiye
Sweet Cherry JamGlobal
Blueberry JamNorth America / Nordic countries
Bilberry JamNordic countries
Gooseberry JamUK / Nordic countries
Kiwi JamNew Zealand / China
Mango JamIndia / Philippines
Pineapple JamSoutheast Asia
Passion Fruit Jam (blended)Tropical regions
Guava JamLatin America / India
Fig JamMediterranean
Pear JamEurope
Apple JamGlobal
Quince JamMediterranean / Central Europe
Rhubarb JamNordic countries / UK
Melon JamMediterranean
Watermelon JamMediterranean
Grape JamGlobal
Elderberry JamCentral Europe / Nordic countries
Rowanberry JamNordic countries
Sea-buckthorn JamGermany / Nordic countries
Rosehip JamCentral Europe
Roselle / Hibiscus JamWest Africa / Southeast Asia
Dragon Fruit JamSoutheast Asia
Rambutan JamSoutheast Asia
Jackfruit JamSouth Asia / Southeast Asia
Banana JamTropical regions
Sapota / Chikoo JamIndia
Cempedak JamSoutheast Asia
Durian JamSoutheast Asia
Tamarind JamTropical regions
Cashew Apple JamIndia / Brazil
Soursop JamTropical regions
Cranberry JamNorth America
Forest Fruits JamEurope
Mixed Berry / Summer Fruits JamGlobal
Red Fruits / Black Fruits JamFrance
Exotic / Mixed Tropical JamGlobal
Apple + Plum JamEurope
Orange + Banana JamIndia
Indian Mixed Fruit JamIndia
Rose Petal JamTürkiye / Bulgaria
Hjortron — Cloudberry JamSweden / Finland
Lingonberry SyltSweden
Sylt (Swedish-style loose jam)Sweden
Feijoa JamNew Zealand
Carrot JamTürkiye / Persia
Clear Fruit Jellies28 directory entries
Concord Grape JellyUSA
Apple JellyUK & France
Redcurrant JellyUK & France
Blackcurrant JellyEurope
Quince JellyFrance
Crabapple JellyNorth America
Bramble JellyUK
Rowan JellyNordic countries / UK
Elderberry JellyEurope
Hawthorn JellyUK / China
Mint JellyUK
Wine JellyEurope
Port JellyUK
Sherry JellyUK
Beer Jelly (Biergelee)Germany
Pepper JellySouthern USA
Rosé / Prosecco JellyContemporary styles
Rosemary JellyContemporary styles
Thyme / Sage / Basil JellyContemporary styles
Elderflower JellyNordic countries / UK
Rose / Lavender / Hibiscus JellyContemporary styles
Tea JellyContemporary styles
Medlar JellyUK
Mayhaw JellyUS Gulf Coast
Muscadine / Scuppernong JellySouthern USA
Chokecherry JellyNorth America
Sand-plum JellyUSA
Prickly-pear JellySouthwestern USA
Citrus Marmalades21 directory entries
Seville (Bitter) Orange MarmaladeUK / Spain
Oxford Dark MarmaladeUK
Fine-shred Jelly MarmaladeUK
Sweet Orange MarmaladeGlobal
Blood Orange MarmaladeItaly
Lemon MarmaladeMediterranean
Lime MarmaladeCaribbean / UK
Grapefruit MarmaladeGlobal
Pink Grapefruit MarmaladeContemporary styles
Three-fruit MarmaladeUK
Four-fruit MarmaladeUK
Tangerine / Clementine / Mandarin MarmaladeMediterranean / East Asia
Fruit Pastes & Sliceable Blocks14 directory entries
Membrillo / Dulce de MembrilloSpain
Ate de MembrilloMorelia, Mexico
Ate de GuayabaMexico
Ate de TejocoteMexico
CotognataSicily, Italy
MarmeladaPortugal
GoiabadaBrazil
Goiabada CascãoBrazil
Bocadillo / Dulce de GuayabaColombia / Venezuela
Guava Cheese / MembrilyoIndia / Philippines
BananadaBrazil
Pâte de FruitsAuvergne, France
Shanzha GaoChina
Dulce de BatataRío de la Plata region
Fruit Curds & Egg-set Creams11 directory entries
Lemon CurdUK
Lime CurdGlobal
Orange CurdGlobal
Passion Fruit CurdGlobal
Raspberry CurdUK
Blackcurrant CurdUK
Mango CurdContemporary styles
Pineapple CurdContemporary styles
Passionfruit ButterAustralia
Kaya / SrikayaMalaysia / Singapore / Indonesia
Fruit CreamsContemporary styles
Compotes & Stewed Fruit11 directory entries
Applesauce (sweetened)USA / Europe
Applesauce (unsweetened)USA
Apple CompoteFrance
Pear CompoteEurope
Peach CompoteEurope
Plum CompoteCentral Europe
Rhubarb CompoteNordic countries
Mixed-fruit CompoteEurope
Berry CompoteContemporary styles
Cherry CompoteEurope
Mango CompoteContemporary styles
Fruit Preparations for Dairy & Desserts12 directory entries
Stirred Yogurt Fruit PrepGlobal
Fruit on the Bottom / Layered PrepGlobal
Corner-pot Side PrepEurope
Fromage Frais / Quark PrepFrance / Germany
Ice-cream VariegateGlobal
Ice-cream RippleGlobal
Sundae Topping SauceGlobal
Milkshake / Flavoured-milk Fruit BaseGlobal
Cottage Cheese Fruit PrepNorth America / Europe
Plant-based Yogurt PrepGlobal
Smoothie BaseGlobal
Fruit Base for Fermented DrinksGlobal
Bakery Fruit Fillings18 directory entries
Apple Pie FillingUSA
Cherry Pie FillingUSA
Blueberry Pie FillingUSA
Peach Pie FillingUSA
Turnover FillingGlobal
Danish Pastry FillingDenmark / Global
Strudel FillingAustria
Fig Bar FillingUSA
Date Bar FillingGlobal
Raspberry Biscuit FillingEurope
Fruit / Cereal Bar FillingGlobal
Doughnut JamUK / Global
Bakewell Jam LayerUK
Swiss-roll JamUK
Linzer FillingAustria
Hamantaschen Lekvar FillingJewish traditions
Kolache FillingsCzechia / Texas, USA
Pineapple Tart FillingMalaysia / Singapore / Taiwan
Fruit Glazes & Nappage8 directory entries
Apricot Glaze / AbricotageFrance
Redcurrant GlazeFrance
Neutral Glaze / NappageFrance
Red GlazeGlobal
Mirror Fruit GlazeContemporary French styles
Cold GlazeGlobal
Hot Glaze ConcentrateGlobal
Strawberry Pie GlazeUSA
Candied Fruits & Fruit in Syrup23 directory entries
Glacé CherriesFrance / Global
Candied Orange PeelMediterranean
Candied Lemon PeelMediterranean
Candied Citron PeelItaly
Candied AngelicaFrance
Candied Ginger (in syrup)Global
Crystallised GingerGlobal
Candied PineappleSoutheast Asia
Marrons GlacésFrance
MostardaCremona, Italy
Peaches in SyrupGlobal
Pears in SyrupGlobal
Apricots in SyrupGlobal
Cherries in SyrupGlobal
Plums in SyrupGlobal
Pineapple in SyrupGlobal
Fruit CocktailUSA
Lychee in SyrupEast Asia
Rambutan in SyrupSoutheast Asia
Mandarins in SyrupEast Asia
Amarena CherriesItaly
GriottinesFrance
Dulce de LechosaVenezuela
Sweet Fruit Chutneys8 directory entries
Sweet Mango ChutneyUK / India
Tamarind Chutney (Imli)India
Apple ChutneyUK
Peach ChutneyGlobal
Plum ChutneyUK
Date & Tamarind ChutneyIndia
Fig ChutneyMediterranean
Apricot ChutneyGlobal
Fruit Leathers & Dried-fruit Pastes11 directory entries
Amardine / Amar al-DinLebanon / Syria
Pestil (Mulberry)Türkiye
Pestil (Grape / Plum / Apricot)Türkiye
LavashakIran
Haw Flakes / Shanzha SheetsChina
Aam PapadIndia
Tamarind Paste (blocks)Southeast Asia / India
Date PasteMiddle East / Global
Fig PasteGlobal
Prune PasteGlobal
Raisin PasteGlobal
Chestnut & Specialty Spreads6 directory entries
Crème de MarronsArdèche, France
Chestnut Jam with RumFrance
HagebuttenmarkGermany
Sea-buckthorn MarkGermany
Elderberry MarkGermany
Doce de AbóboraPortugal / Brazil
No directory names match. Try a broader term or check the formulation tables.
03 / Jam & Fruit Formulation Guide
Jam & Fruit Formulation Frameworks by Family
Compare ingredient ranges, soluble-solids directions and process questions. Target bands are illustrative and do not establish product safety or shelf life.
01 / 2 frameworks
Jams — Single & Mixed Fruit
Match fruit variety, ripeness, acidity and natural pectin to the intended set. A grouped fruit name is not an individual production recipe.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Classic Jam65–68 °Brix · pH 3.0–3.3
Independent initial-mix directions: fruit 45–55%; sucrose 40–55%; HM pectin addition 0.2–0.4%; citric acid 0.2–0.6%, adjusted to the actual fruit. Glucose or invert syrup may replace 0–15% of the sweetener fraction; specify syrup solids. Balance the initial mix before concentration.
Account for evaporation when calculating finished fruit and sugar content. Measure soluble solids with a suitable refractometer and measure pH separately. Fruit variety, ripeness and endogenous pectin affect gel development; choose pectin setting speed for the package and filling sequence.
Freezer / No-cook Pectin JamCold-chain product · target depends on system
Crushed fruit, sugar and a pectin system suitable for the intended cold-process route. One volume-ratio example is 2 cups fruit to 4 cups sugar; this is not a mass formula. Lower-sugar directions can use LM pectin with a controlled calcium system.
Define pectin grade, hydration and sugar dissolution before using a ratio. A no-cook formula is not an ambient-stable preserve. Establish the appropriate hygienic process, refrigerated or frozen distribution and validated shelf life.
02 / 2 frameworks
Clear Fruit Jellies
Clarity depends on the juice or extract as well as the gelling system. Separate clear jelly from a pulpy jam.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Clear Juice JellyAround 65 °Brix · pH 3.0–3.2
Clarified juice/extract 45–60%; sucrose 45–55%; HM pectin 0.3–0.8%; acid adjusted to the selected pH. These are independent initial-mix ranges. A wine-style variant may replace 30–60% of the juice phase with wine, rather than adding that amount to the finished formula.
Juice clarification, controlled extraction and air removal matter as much as gel strength. Check alcohol and solids contributions for wine-based variants. Select pectin grade and set time to avoid pre-gelling, haze and trapped bubbles.
Pepper JellyAround 65 °Brix · pH direction 3.0–3.5
Independent additions: vinegar 15–30%; sugar 50–60%; sweet/hot pepper 10–25%; pectin preparation 0.5–1.0%, depending on grade and active content. Balance one combination and specify vinegar acidity.
Evaluate pepper distribution, clarity, heat level and gel texture. Sweetness, acidity and apparent thickness do not themselves validate the preservation process.
03 / 1 frameworks
Citrus Marmalades
Peel tenderness, bitterness and suspension define the product alongside the gel. Citrus varieties need different preparation.
Compare peel cut, citrus bitterness, clarity and suspension in the finished marmalade.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Citrus Marmalade62–68 °Brix · pH 2.9–3.3
Citrus input direction 20–35%; sugar 50–60%; glucose/invert syrup 0–10%; optional HM pectin 0.1–0.4%. Include peel, pulp and juice contributions when balancing fruit solids and acidity.
Peel preparation controls bitterness and tenderness. Compare fine, medium or coarse shreds, juice clarity and peel suspension. Match the setting profile and filling sequence; do not infer a universal fill temperature from the Brix target.
04 / 1 frameworks
Conserves, Preserves & Whole-fruit Products
Whole-fruit integrity and syrup equilibration matter. Conserves, gelled preserves and clear-syrup styles are distinct formats.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Conserve / Preserve / Whole-fruit60–65 °Brix · pH direction 3.0–3.3
Fruit input 50–75%; sugar 35–50%; optional slow-setting HM pectin 0.2–0.5%. Select a balanced mix. Varenye-style clear syrup may target 65–72 °Brix as a separate syrup-phase direction without a firm gel.
Gentle mixing and gradual syrup penetration help preserve fruit shape. Measure syrup and fruit equilibration rather than treating the syrup reading as the composition of every fruit piece.
05 / 4 frameworks
High-fruit & Reduced-sugar Spreads
Separate the texture target from any nutrition or product-name claim. Lower solids require a reassessed gel and preservation system.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Reduced-sugar Spread50–60 °Brix · pH 3.0–3.4
Define the comparison product and sweetener balance first. Candidate systems include a suitable HM grade near the upper end of the solids range or LM/LMA pectin with an appropriate calcium balance.
A lower-sugar claim is separate from a Brix reading. Compare gel strength, water separation and flavor, and validate the storage route for the finished product.
Illustrative LMA pectin direction 0.8–1.2%; citric acid 0.3–0.8%, adjusted to fruit acidity. A calcium screening direction of 20–50 mg elemental Ca per gram of pectin is grade-specific, not a universal recommendation.
Account for endogenous and added available calcium, salt form and buffering. Control addition order and shear after gel formation; excess calcium can produce an undesirably brittle structure.
Selected fruit base with a suitable sweetener/bulking system. Candidate texture directions: LMA pectin 1.0–1.5%, carrageenan 0.2–0.5%, or optional starch 0–2% for body; screen alternatives before combining.
No-added-sugar and sugar-free are different product claims. Refractometer readings in polyol or mixed-solute systems are apparent Brix, not direct sugar measurements. Validate water activity and preservation independently.
Apple or white-grape juice concentrate at approximately 68–70 °Brix, added at 20–40% of the initial mix; fruit and water balanced separately. Candidate LM/LMA or selected pectin blend direction: 0.5–1.2%.
Include concentrate sugars and acids in the mass balance. Evaluate browning, flavor and gel structure. The use of fruit concentrate does not automatically establish a no-added-sugar claim.
06 / 1 frameworks
Fruit Butters & Smooth Concentrated Purées
Concentrated purée provides the body. Fruit butter is a product style and does not imply dairy butter.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Fruit ButtersSelected apple-butter direction: 55–68 °Brix
Fruit purée 60–100% of initial mix, with sugar varied by style: apple-butter directions 20–40%; selected plum styles 0–20%; some Powidl styles use no added sugar. Optional spices 0.1–0.4%. These are alternative formulations, not combined maxima.
Body comes principally from concentrated fruit solids and its own pectin rather than an added firm gel. Track evaporation and scorching. Pumpkin and other less-acid bases require their own process assessment; do not transfer an acidic fruit-preserve process.
07 / 2 frameworks
Fruit Pastes & Sliceable Blocks
Target sliceability or confectionery bite. Specify whether pectin dosage is based on purée, initial mix or finished mass.
Quince purée:sugar mass ratio from 1:0.75 to 1:1, with acid adjusted to the actual fruit. A separate guava direction uses fruit purée 50–60%, sugar 40–50%, citric acid 0.1–0.3%, balanced before concentration.
Membrillo, cotognata, marmelada, ate and goiabada have related but distinct identities. Evaluate sliceability, endogenous pectin, crystallization and measured moisture/water activity. Do not equate a cooking temperature with a universal solids endpoint.
Pâte de Fruits77–78 °Brix · pH 3.25–3.40
Fruit purée, sucrose, glucose syrup and a confectionery-grade pectin. An illustrative purée:sugar mass ratio is 1:1.1; a separate pectin direction is 1–2% of purée mass, not automatically of the total batch.
Recalculate all additions onto one basis before trials. Specify syrup solids and pectin type; NH glaze pectin and confectionery pectin are not interchangeable. Manage late acid addition, depositing time and gel development.
08 / 2 frameworks
Fruit Curds & Egg-set Creams
Egg and fat structure distinguish these products from a conventional pectin gel. Each fruit base needs its own balance.
Independent mix directions: sugar 45–60%; butter 8–18%; whole egg/yolk 10–20%; lemon juice 10–16%; optional pectin 0.3–0.8%. Balance one formulation and adjust acid to the actual juice.
Egg proteins, the fat phase and optional stabilizers contribute to structure. Assess controlled heating, emulsion stability and cooling. Fruit-juice substitutions change acidity and solids and should not be treated as automatic one-for-one equivalents.
Kaya / SrikayaEgg–coconut spread · product-specific endpoint
One culinary ratio uses approximately 500 mL coconut milk, 450 g sugar and 10 eggs. Convert eggs and coconut milk to measured masses and composition before industrial scaling. Pandan and caramel-style variants use different flavor directions.
Egg and coconut components require a dedicated process and storage assessment. Do not use acidic jam processing assumptions for this system; evaluate smoothness, oil separation and cooked flavor.
09 / 1 frameworks
Compotes & Stewed Fruit
Retain a stewed-fruit character and define the serving format. A compote need not be concentrated like jam.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Compote / Stewed Fruit12–30 °Brix · pH direction 3.4–4.0
Fruit pieces 50–85%; sugar 5–20%; water balanced as needed. Many styles use no added thickener; selected topping designs may trial starch 0.5–2.0% or pectin 0.1–0.3%.
Preserve the intended fruit-piece texture without concentrating to a jam-like endpoint. Chilled, frozen and in-container processed formats need separate process and package specifications.
10 / 4 frameworks
Fruit Preparations for Dairy & Desserts
Evaluate the fruit preparation both on its own and after incorporation into yogurt, ice cream or another dessert.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Yogurt Fruit Preparation25–40 °Brix · pH direction 3.6–4.2Starch-focused
Fruit 30–60%; sugar 15–30%; candidate starch direction 2–4% with optional LM/LMA pectin 0.3–0.8%. A starch-led alternative may explore 3–5% without pectin. E1422 or E1442 grades are candidates for specific trials.
Starch is one route, not mandatory. Check pumpability, particle suspension and interaction with the dairy base. An illustrative addition into yogurt is 8–20%; recalculate fruit, sugar and stabilizer contributions in the finished dairy product.
Fruit-on-the-bottom / Layered Preparation30–45 °Brix · pH direction 3.6–4.2Starch-focused
Fruit 40–70%; candidate starch 2–3% and pectin 0.5–1.0%, with sweetener and water balanced to the desired product.
Evaluate yield stress, spoonability and migration between fruit and dairy layers. Test the actual depositing sequence and package; a stronger gel is not always easier to eat.
Ice-cream Variegate & Ripple35–55 °Brix · pH direction 3.2–3.8Starch-focused
Fruit 25–50%; starch 1–3% and/or pectin 0.3–0.6%; sweetener profile balanced for the intended freezing behavior.
Compare pumpability at the actual injection temperature, ribbon definition and texture in frozen storage. Avoid assuming that Brix alone predicts freezing point or scoopability.
Fruit Topping Sauce40–60 °Brix · pH direction 3.2–3.8Starch-focused
Fruit 15–40%; starch-led direction 2–4%, or a selected pectin route where clarity and a lighter flow are priorities.
Compare pouring, coating, gloss and flavor release at serving temperature. Select the packaging and storage route independently from the thickener choice.
11 / 5 frameworks
Bakery Fruit Fillings
Define pre-bake, post-bake or injection use. Bake stability, deposition and moisture migration are separate requirements.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Bake-stable Pie Filling25–40 °Brix · pH direction 3.3–3.8Starch-focused
A 4,720 g trial mix uses apples 2,800 g, water 1,000 g, sugar 800 g and suitable instant modified starch 120 g: approximately 59.3%, 21.2%, 16.9% and 2.5%, respectively. Broader independent directions: fruit 40–70%, sweetener 15–30%, starch 2.5–5%, acid 0.2–0.5%.
Specify cold-swelling versus cook-up starch. Evaluate bake-out, fruit integrity, filling flow and water migration in the actual pastry; a stovetop viscosity reading alone does not demonstrate bake stability.
Pectin–Starch Blend for Lower-sugar FillingsProduct-specific Brix · pH direction 3.3–3.8Starch-focused
Compare a starch-only control against planned partial replacement with a suitable buffered, calcium-balanced pectin system. Keep fruit solids, sweetener and finished yield consistent across trials.
There is no universal pectin-to-starch replacement ratio. Evaluate gloss, flavor release, hot pumping viscosity and bake stability; do not assume a reduction percentage guarantees equivalent performance.
Turnover, Danish & Doughnut Fillings45–65 °Brix · pH direction 3.3–3.8
Candidate texture directions: suitable pectin 0.5–1.2% and/or starch 2–4%, with fruit, sugar and water balanced to the selected solids target.
Post-fry injection and pre-bake depositing are different applications. Compare leakage, steam generation, deposit shape and texture after cooling; higher solids alone do not guarantee less boil-out.
Biscuit & Fruit-bar Centre Fillings65–75 °Brix · water activity measured separately
Fruit such as fig, date or raspberry 30–60%, with glucose/invert syrup and other solids balanced to the desired center. Selected designs may include a humectant; state its addition separately.
An illustrative water-activity development target is around 0.60–0.65, but the surrounding biscuit and package determine the appropriate target. Measure moisture migration; do not infer water activity directly from Brix.
Sweet MincemeatHigh-solids fruit mixture · not a pectin-gel target
Define fruit hydration, fat type, acidity and storage route. Alcohol addition and maceration are not substitutes for a validated preservation process.
12 / 3 frameworks
Fruit Glazes & Nappage
Hot-remeltable, cold-use and gelatin-based mirror glazes are not interchangeable.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Apricot-style Glaze / AbricotageGrade-specific solids, acidity and flow
Fruit/juice or a selected flavored base with sugar, water, pectin and acid balanced for the application. Specify whether the glaze contains apricot fruit and whether it is ready-to-use or diluted before application.
Set a measurable gloss, film and viscosity target using a defined instrument, temperature and method. Compare the glaze on the intended fruit, pastry or dessert surface.
Sugar/glucose syrup 40–55%; selected amidated low-methoxyl NH-type pectin preparation 0.8–1.5%; water and acid balanced separately. Specify the preparation's active content and calcium system.
Evaluate remelting and re-setting for the actual grade. A concentrate may be diluted for use, but recalculate solids and texture after dilution rather than assuming a fixed water addition works for every glaze.
Cold, Mirror & Pie GlazesFormat-specific targetsStarch-focused
Cold glaze direction: suitable pregelatinized starch 2–5% and/or pectin. A separate mirror-fruit direction uses fruit purée/juice 20–40%, sugar/syrup 30–45%, and gelatin 1–2% or a suitable pectin route.
These are different systems. Cold-swelling starch supports no-cook preparation; gelatin-based mirror glazes need temperature-controlled use. Compare clarity, adhesion, cut and water release on the actual dessert.
13 / 2 frameworks
Candied Fruits & Fruit in Syrup
Track equilibration within the fruit and its packing medium. Syrup concentration alone does not describe the complete product.
Fruit is gradually equilibrated with increasingly concentrated syrup. Selected fruit treatments may use calcium chloride baths at 0.05–0.5%; bath concentration is not a finished-product addition.
Stage duration depends on fruit size and structure. Measure internal equilibration and inspect shrinkage. Glacé and sugar-coated finishes differ; verify finished moisture, water activity and the preservation process.
Fruit in SyrupIllustrative packing-medium choices: 10–14, 14–18, 18–22 or above 22 °Brix
Fruit with a defined syrup, juice or water packing medium. Select the intended equilibrium solids rather than treating the initial syrup concentration as the opened-product reading.
Measure the equilibrated product and record fruit-to-liquid ratio and drained weight. These are design bands, not universal legal grade names or thermal-processing specifications.
14 / 1 frameworks
Sweet Fruit Chutneys
Sweet fruit chutneys combine fruit, sugar, vinegar and seasoning. Keep pouring and chunky styles separate.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Sweet Fruit ChutneySelected sweet style: 65–70 °Brix · pH direction 3.5–4.0
Independent additions: fruit 40–60%; sugar 25–45%; vinegar at 5% acidity 8–20%; salt 1–3%; dried fruit 0–15%; aromatics/spices 1–5%. Selected starch-led versions may trial 0.5–2%.
Balance one recipe and measure final acidity. A tamarind/date pouring variant may target 35–50 °Brix and needs its own process. Spice heat and sugar concentration do not establish shelf stability.
15 / 1 frameworks
Fruit Leathers & Dried-fruit Pastes
Drying changes yield and structure. Finished moisture and water activity must be measured independently.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Fruit Leathers / Dried-fruit PastesIllustrative leather moisture: 12–20% · measured aw direction 0.50–0.65
Fruit purée 70–100% of initial mix; sugar varied by style. An optional pectin trial direction is 0.2–0.4%. Product thickness directions of 1–5 mm require their own drying trials. Ingredient pastes made from dates, figs or prunes may target solids around 60–75%.
Pestil, lavashak, amardine and aam papad differ in fruit and solids-building route. Measure moisture and water activity after equilibration, and evaluate packaging; a fixed drying time cannot be assumed to produce the target.
16 / 1 frameworks
Chestnut & Specialty Spreads
These adjacent fruit and nut spreads have different solids and acidity profiles from a classic jam.
Product & target direction
Ingredient framework & indicative ranges
Process & texture considerations
Sweetened Chestnut Purée / Crème de MarronsStarchy purée system · product-specific targets
Chestnut purée, sugar and vanilla with water and solids balanced for the intended spread or dessert base. Rum-style variants require separate flavor and composition decisions.
Body comes substantially from the chestnut's inherent solids. Develop as a purée-based product rather than applying an acidic jam's gel or preservation assumptions.
No frameworks match. Try another term or clear the filters.
04 / Jam & Fruit Formulation Guide
Use Brix to Narrow the Texture Options
HM means high-methoxyl pectin; LM means low-methoxyl; LMA means amidated low-methoxyl. Solids, pH, ions and ingredient grade all affect the result.
Choose a Soluble-solids Scenario
Select a band to see the key development questions. The ranges overlap intentionally.
Choose a solids band above to explore a development approach.
pH direction 2.8–3.5; evaluate actual fruit acidity and pectin grade.
55–60 °Brix Moderately reduced-solids spreads
Suitable HM grade or LM/LMA
Illustrative screening directions: HM 0.4–0.8% or LMA 0.6–1.0%.
pH direction 3.0–3.4; calcium availability matters for LM/LMA.
40–55 °Brix Lower-sugar spreads
LM/LMA with controlled calcium
Illustrative LMA direction 0.8–1.2%.
pH direction 3.0–3.6; quantify available calcium and buffering.
25–40 °Brix Fruit preparations & fillings
Suitable starch, pectin or a blend
Candidate starch 2–4%; optional LMA 0.3–0.8%.
Selected dairy-preparation pH direction 3.4–4.2.
Below 25–30 °Brix Very low-solids fruit systems
Selected pectin / carrageenan / agar / gellan systems
Separate screening directions: carrageenan or agar 0.5–1.0%; gellan 0.1–0.4%.
Product-specific pH and ionic balance; grades are not interchangeable.
75–80 °Brix Fruit pastes & confectionery
Inherent fruit pectin or confectionery-grade pectin
Selected pectin direction 1.2–1.7% on a clearly defined batch basis.
Illustrative confectionery pH direction 3.2–3.4.
Apparent Brix is especially important when comparing fruit, polyols and other mixed-solute systems. Use measured composition and the selected grade specification to plan trials; do not treat these bands as universal gelling or preservation limits.
05 / Jam & Fruit Formulation Guide
Choose Starch for a Defined Fruit Application
Pectin can provide gel character and clarity; starch can contribute body and water binding. Their balance should follow the product, not a fixed replacement rule.
Identity
Starch type
Development direction
What to evaluate
E1412
Distarch phosphate
Selected fruit gels and cooked fillings
Illustrative trial 2–4%. Evaluate actual acid, heat and shear exposure.
E1413
Phosphated distarch phosphate
Selected fillings and fruit preparations
Illustrative trial 2–4%. Compare water release and texture after the intended storage sequence.
E1414
Acetylated distarch phosphate
Selected fruit pie fillings
Illustrative trial 2.5–5%. Compare deposit shape and baked-product performance.
E1422
Acetylated distarch adipate
Fruit preparations and bakery fillings
Selected preparation direction 2–4%; filling direction 2.5–5%. Performance is grade- and process-dependent.
E1442
Hydroxypropyl distarch phosphate
Chilled/frozen fruit preparations and fillings
Illustrative trial 2–4%. Evaluate the actual freezing, thawing, heating and pumping sequence.
E1420 / E1440
Acetylated / hydroxypropyl starch
Selected body-building and storage-texture applications
Compare the actual grade and cooking behavior. These modifications alone do not specify the entire product performance.
E1450
Starch sodium octenyl succinate
Fruit systems containing a defined oil or flavor phase
Evaluate the emulsifying role and oil-phase design separately from bulk thickening. No universal dose is assigned.
Cold-swelling grades
Pregelatinized / instant starch
No-cook fillings and cold glazes
Illustrative trial 2–5%. Confirm cold hydration from the grade specification; an E number alone does not identify instant behavior.
Native / functional starch
Botanical source and processing specified
Selected fruit leathers, compotes or fillings
Illustrative trial 0.5–3% for selected uses. Compare clarity, gel texture, storage and process tolerance.
Compare one planned change at a time against a control with the same fruit, solids and process. Trial ranges are not Tianjiang grade specifications, automatic replacements or guarantees of bake, acid or freeze–thaw stability.
Plan Cooking, Filling & Texture Evaluation Together
Define the full process before comparing candidate thickeners. Preserve fruit identity while controlling the finished product.
Jam preparation illustrates concentration and fruit handling; industrial settings remain product-specific.
Measure the Endpoint, Not Just the Cook Time
Record initial mass, final yield, soluble solids, pH and texture under consistent measurement conditions. Fruit pieces and syrup may require time to equilibrate before sampling.
Evaluate the complete filling or glaze in its intended food: a pie, yogurt layer, biscuit or frozen dessert can reveal problems that a stand-alone viscosity test misses.
Clarify the measurement basis and application before turning a reference range into a trial.
Are these complete production recipes?
No. They are representative frameworks and independent trial ranges. Choose one formulation, balance it on a consistent basis, account for yield changes and validate the finished product and process.
Does 65 °Brix mean 65% added sugar?
No. Fruit sugars, added sugars and other dissolved substances contribute to the reading. Apparent Brix also needs careful interpretation in polyol and mixed-solute systems.
Does a pH or Brix target establish shelf life?
No. The complete formulation, water activity, thermal or other process, hygiene, container and storage conditions all need product-specific evaluation.
When should I compare starch with pectin?
Consider the intended function. Fruit preparations and bakery fillings may benefit from starch, pectin or a blend; a clear jelly may prioritize a pectin-based gel. Evaluate the actual grade and finished application.
Can one pectin grade replace another at the same dose?
Not automatically. Degree of esterification, amidation, setting speed, active content and calcium requirements affect performance. Recalculate and test the specific preparation.
Does every local name have a separate formulation?
No. The 269 directory entries include regional names and grouped variants; the 33 frameworks describe representative approaches across 16 families.
What should I send to Tianjiang?
Share fruit type and format, target Brix/pH, desired flow or gel, sweetener system, heating and pumping conditions, packaging, storage and the texture issue to resolve.
Start with your fruit application
Discuss Your Jam or Fruit Formulation with Tianjiang
Share the product, process and texture target to start a formulation discussion.
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