Jams benefit particularly well from a well design cooling process after hot filling. To ensure that flavour and color do not deteriorate, an effective cooling process ensures that the final product after filling is both aesthetically pleasing and has its flavours intact.

The main reason that jams suffer after the heating process is because of the sugar content, and when sugar is heated it can turn brown in color and deteriorate the overall color of the jam product. Effective cooling ensures this problem is solved.

Common condiment’s with sugar or other sweeteners, such as honey or maple syrup. Sugar and honey are used directly in everything from bitter beverages, such as tea, coffee, and chocolate, to a topping for breakfast cereals. Sugar and honey are also employed in making other condiments such as jams, jellies, preserves, and marmalades, and are used extensively on bread, rolls, scones, and in pastries.

Jam is made from fruit that is crushed or chopped and then cooked with sugar until the fruit softens and loses its distinct shape. While the jam cooks, it loses water and thickens into a spreadable state. Jam usually possesses 65 percent soluble solids.

Marmalade today is a jelly that contains pieces of citrus rind and offers a balance of both sweet and sour, along with a slight bitterness from any pith present.  Marmalade is one of the few preserves that does not require added pectin as citrus rinds already contain a large amount of the natural gelling agent. Like jam, marmalade must contain 65 percent soluble solids.

A savory jam that brings together the sweetness of fruit with the zip of spices and the tang of vinegar. Those three elements combined create a chutney, the popular Indian preserve made without pectin and that commonly includes dried fruit. Chutneys include much less sugar than most preserves, which makes them a more fitting condiment for savory and well-spiced Indian dishes.

Jelly is jam without all of the seeds and fruit pulp. It’s designed for people who like the flavor of certain fruits, but without the added texture. To make jelly, fruit is crushed and cooked to extract the juice before being strained through a jelly bag or cheesecloth. The strained juice is then boiled with sugar and sometimes added pectin—a stabilizer that occurs naturally in fruit—so that the jelly holds its shape. Jelly tends to be firmer than most other fruit spreads and it must contain 55 percent fruit juice