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There are many types of fruit jams because they are a versatile and essential product in the hospitality and catering industry, especially for its ability to elevate the quality of dishes, desserts, and presentations. It not only adds flavor and texture to a wide variety of dishes. It also offers a wide range of possibilities for professionals in hotels, restaurants, cafes, and catering establishments. It is a perfect ally for preparing breakfasts, brunches, sophisticated desserts, and gourmet pairings due to its great versatility, flavor, and nutritional value.
In this post, we are going to see the different types of fruit jams that exist on the market, their characteristics and the different uses that professionals give them to satisfy the most demanding clients.
Table of Contents
Traditional type of fruit jams
Traditional jams are made primarily with fruit and sugar, following the classic recipe. Whole or chopped fruit is cooked with sugar until the characteristic jam texture is achieved. We can find flavors such as apricot, strawberry, apple, peach, raspberry, blackberry, orange, and kiwi, among others. They are widely used for breakfasts and snacks and are key ingredients in the preparation of tarts, filled cookies, and cake icing. Let’s take a look at the most commonly used ones:
Strawberry jam
It’s undoubtedly the most popular and versatile fruit jam, thanks to its intense red color and balanced flavor. Professionals use it in a variety of ways, such as in pastry fillings, as a base for mousses and bavarois, or as an accompaniment to breakfast buffets.
Peach jam
With its distinctive orange color and smooth texture, this jam stands out for its natural sweetness. Professionals often use it to fill cakes and pastries, to accompany fresh cheeses, in bases for sorbets and ice creams, or as an accompaniment to yogurt.
Apricot jam
This jam is very versatile and chefs and pastry chefs use it in a wide variety of contexts, such as glazing fruit on tarts, filling croissants, as a base for sweet and sour sauces, or for glazing cakes.
Citrus fruit jams
Jams made with fruits like oranges, lemons, and tangerines are widely used in baking and also in making sweet and sour sauces for meats. Their intense flavor and tangy notes make them an ideal ingredient for balancing sweet and savory recipes.
Forest fruit jams
Raspberry, blackberry, and blueberry jams are highly prized in haute pattiserie. They perfectly combine sweet and slightly acidic flavors, making them ideal for gourmet breakfasts and for accompanying cakes and filling chocolates, among other uses.
Homemade type of fruit jams
These jams are made with top-quality ingredients, hand-selected fruits, and slow-cooked ingredients. In some cases, they have less sugar and a texture with visible fruit chunks. Professionals working in HORECA establishments often use these types of jams in exclusive gourmet breakfast presentations, in premium cheese and charcuterie pairings, and in the creation of artisan desserts such as cheesecakes, tarts, and dessert cups.
Premium and special jams
Given the growing demand for healthy products, many Horeca establishments want to offer their customers special, premium jams. Their main characteristics are superior quality and the use of select fruits, along with reducing or eliminating sugar from their composition, using natural or artificial sweeteners. They are ideal for customers looking for light alternatives or concerned about calorie intake.
Professionals use premium jams in haute cuisine menus, paired with premium cheeses, as a garnish for main dishes, and as a distinctive ingredient in luxurious breakfasts. Sugar-free jams are often used in diabetic menus, diet breakfast menus, low-calorie desserts, and as healthy alternatives at buffets.
Innovative applications of fruit jams
Let’s look at some innovative applications that professionals can give to fruit jam:
- In pastry: Jams are essential in pastry making, whether as a filling for croissants and cakes or as a topping for tarts and puff pastries. They are also used in the preparation of mousses, semifreddos, and sauces for sophisticated desserts.
- In savory dishes: The sweetness of marmalade contrasts with the intensity of some dishes, providing an interesting balance of flavors. In haute cuisine restaurants, it’s used in sweet and sour sauces for meats, such as duck, pork, and lamb, salad dressings, specialty marinades, or creative garnishes.
- In cocktails: Jam provides texture and a natural sweetness that enhances the flavors of drinks. It’s used as a base for cocktails, garnishes, and sophisticated cocktails like the raspberry mojito.
- For breakfast and brunch: Horeca establishments often include high-quality jams in their offerings. They’re essential for accompanying toast, yogurt, and cheese, as well as being a key ingredient in healthy bowls.
How do professionals choose a good fruit jams supplier?
When choosing a brand of fruit jam, professionals demand tailored formats, both for large servings (buckets, multi-kilogram jars) and individual presentations (single-serving, mini jars). Furthermore, personalized flavors, depending on the season or event, are becoming increasingly common, allowing restaurants and hotels to differentiate their offerings.
Therefore, a professional who wants to offer the highest quality to their clients will choose a supplier with extensive market experience and quality products adapted to their needs.
In Lazaya Preserved Fruits, we have different types of fruit jam that professionals can use year-round. They can be injected, baked, or spreadable, with different brix values, sifted or ground, with or without sugar, and are suitable for allergy sufferers. As for packaging, we offer glass, tin, or plastic. Since 1940, we have offered the highest quality. We also offer our own production of products that are favorites of the most demanding professionals. Call us to solve any questions. Shall we talk?
