Formula and making method of compound flower-fragrance cranberry jam
By combining cranberries with flower petals and adding appropriate additives, a compound floral cranberry jam was prepared, which solved the problems of single flavor and insufficient stability of existing jams, and achieved harmonious flavor, stable texture and wide application.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANGQIU GUANLING FOOD CO LTD
- Filing Date
- 2026-04-10
- Publication Date
- 2026-05-12
AI Technical Summary
Existing cranberry jams suffer from a lack of flavor complexity, poor taste balance, and require improvement in texture and storage stability.
By combining cranberries with flower petals that have floral characteristics, and adding water, white sugar, edible salt, acidity regulators, coloring agents, stabilizers and preservatives, a compound floral cranberry jam is prepared. The process involves pretreatment, cooking, ingredient mixing, bottling and sterilization to ensure that the floral aroma and cranberry flavor are in harmony and that the texture is stable.
It achieves a harmonious flavor profile, distinct floral aroma, stable texture, and wide applicability to various scenarios, thereby improving the product's storage stability and sensory appeal.
Smart Images
Figure CN122004435A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a compound floral-scented cranberry jam and its preparation method. Background Technology
[0002] Cranberries are purplish-red, spherical berries with a sweet and sour flavor. Rich in pectin and polyphenols, they have high application value in the food processing industry. Due to their high pectin content, cranberries can form a relatively stable gel structure during jam production. Furthermore, their natural phenolic compounds have a certain inhibitory effect on microbial growth, which is beneficial for the storage and stability of jam products. Therefore, cranberries are widely used in various processing forms such as fruit powder, juice, concentrated juice, and sauces.
[0003] In current applications, cranberry jam is mostly used as an ingredient in bread, desserts, and beverages. Its vibrant color and distinctive flavor have earned it good market acceptance. However, existing cranberry jam products typically feature a single fruit flavor, with relatively limited flavor profiles and a somewhat monotonous taste, making it difficult to simultaneously meet consumers' ever-increasing demands for complex flavors and sensory experiences.
[0004] In jam processing, improper formulation and process control can easily lead to problems such as flavor incompatibility, prominent tartness, uneven texture, or insufficient storage stability, thus affecting the overall quality and application range of the product. Therefore, how to maintain the original flavor characteristics of cranberries while using reasonable formulation design and preparation processes to make jam with floral aroma, harmonious taste, and stable texture has become a technical problem that urgently needs to be solved in this field. Summary of the Invention
[0005] To overcome the problems of existing cranberry jam products in the background art, such as limited flavor complexity, insufficient taste harmony, and the need for improvement in texture and storage stability, the present invention aims to provide a compound floral-scented cranberry jam and its preparation method. The present invention combines cranberries with flower petals possessing floral characteristics, along with water, white sugar, edible salt, acidity regulators, colorants, stabilizers, and preservatives, in a specific weight ratio to prepare the compound floral-scented cranberry jam. The preparation is completed through pretreatment, cooking, ingredient mixing, bottling, and sterilization. The compound floral-scented cranberry jam obtained by the present invention has a harmonious flavor, a distinct floral aroma, stable texture, and wide applicability.
[0006] The objective of this invention can be achieved through the following technical solutions: A compound floral-scented cranberry jam, comprising the following ingredients in parts by weight: 5-9 parts cranberries, 5-9 parts flower petals, 18-24 parts deionized water, 16-24 parts white sugar, 0.04-0.06 parts edible salt, 0.4-0.7 parts acidity regulator, 0.01-0.02 parts coloring agent, 0.5-0.9 parts stabilizer, and 0.05-0.07 parts preservative.
[0007] Optionally, the petals are selected from one or more of the following: rose, osmanthus, and jasmine petals, which have a floral fragrance.
[0008] Optionally, the acidity regulator is selected from one or more of citric acid, sodium citrate, DL-malic acid, and L-malic acid; the acidity regulator is citric acid or sodium citrate, and the ratio of the amount of acidity regulator used to the amount of the compound floral cranberry jam is (0.4-0.7%):1.
[0009] Optionally, the colorant is selected from one or more of amaranth red, carmine, and beetroot red; the colorant is selected from amaranth red and carmine, and the ratio of the amount of colorant used to the amount of the compound floral cranberry jam is (0.01-0.02%):1.
[0010] Optionally, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, and hydroxypropyl distarch phosphate.
[0011] Optionally, the preservative is one or more of potassium sorbate and disodium ethylenediaminetetraacetate; the preservative is selected from potassium sorbate and disodium ethylenediaminetetraacetate, and the ratio of the amount of preservative used to the amount of the compound floral cranberry jam is (0.05-0.07%):1.
[0012] Optionally, a method for making a compound floral cranberry jam includes the following steps: S1, Pre-treatment: Wash the dried cranberries and petals, drain the water, and set aside; S2, Cooking: Mix dried cranberries, petals, water, and white sugar and blend into a puree. Cook while stirring until boiling, then add coloring agent for coloring. S3, Ingredients: Add stabilizer to fruit pulp and stir well. Bring to a boil again while stirring. After cooling, add acidity regulator and preservative to obtain compound floral cranberry jam. S4, Canning: Pack the compound floral cranberry jam into sealed packaging jars; S5, Sterilization: Sterilize the sealed compound floral cranberry jam in the packaging jar.
[0013] Optionally, in step S1, the reaction conditions are to wash the dried cranberries and petals at 10–30°C for 1–5 minutes, and then allow them to drain naturally after washing.
[0014] Optionally, the reaction conditions for step S2 are as follows: after mixing dried cranberries, petals, water, and granulated sugar into a paste, heat and cook at 85-100°C, stirring continuously for 5-20 minutes until the paste reaches a boiling state; the reaction conditions for step S2 are as follows: while the paste temperature is maintained at 90-100°C and boiling, add the coloring agent and mix at a stirring speed of 300-800 r / min for 1-5 minutes to complete the coloring process; the reaction conditions for step S3 are as follows: at a paste temperature of 85-95°C, add the stabilizer and react under continuous stirring for 5-15 minutes to ensure uniform dispersion of the stabilizer; after adding the stabilizer, continue heating to 90-100°C and maintain for 2-10 minutes, then cool to 30-50°C, and then add the acidity regulator and preservative and mix for 1-5 minutes.
[0015] Optionally, the reaction conditions for step S4 are to bottling the jam at a temperature of 40–60°C and then sealing it immediately after bottling; the reaction conditions for step S5 are to sterilize the sealed packaging cans at a temperature of 85–100°C for 5–20 minutes.
[0016] The beneficial effects of this invention are: This invention combines cranberries with floral petals to harmonize the floral aroma with the sweet and sour flavor of cranberries, effectively improving the shortcomings of single-origin cranberry jam, which often lacks flavor complexity and has a strong tartness. The resulting jam has a smoother overall taste and a richer flavor. Furthermore, the synergistic use of stabilizers, acidity regulators, and preservatives ensures a uniform texture, preventing separation and water separation. This also enhances the product's storage stability while meeting food safety requirements, thus expanding the application range of this compound floral cranberry jam in various baked goods, beverages, and desserts. Attached Figure Description
[0017] The invention will now be further described with reference to the accompanying drawings.
[0018] Figure 1 Line graph comparing the flavor and sensory evaluation test results of samples with different ratios; Figure 2 A bar chart comparing the results of tissue state and homogeneity tests, storage stability tests, and processing and application adaptability tests for samples with different ratios. Detailed Implementation
[0019] The present invention will be further described below with reference to specific embodiments. However, the present invention is not limited to the following embodiments. Equivalent adjustments made without departing from the spirit and essence of the present invention should also be considered to fall within the protection scope of the present invention.
[0020] Example 1: This embodiment aims to verify the feasibility of the preparation method and the basic feasibility of the resulting jam in terms of flavor, texture and stability when the raw material components and preparation reaction conditions of the compound floral cranberry jam are within the lower limit range defined by the claims.
[0021] Group allocation ratio A compound floral-scented cranberry jam is composed of the following ingredients in parts by weight: 5 parts cranberries, 5 parts flower petals, 18 parts deionized water, 16 parts white sugar, 0.04 parts edible salt, 0.4 parts acidity regulator, 0.01 parts coloring agent, 0.5 parts stabilizer, and 0.05 parts preservative.
[0022] Among them: the petals are selected from rose petals; the acidity regulator is citric acid; the colorant is amaranth; the stabilizer is sodium carboxymethyl cellulose; and the preservative is potassium sorbate.
[0023] Production method S1, Preprocessing: The dried cranberries and petals were washed at 10℃ for 1 minute, and then allowed to drain naturally. S2, Cooking: After mixing dried cranberries, petals, deionized water and white sugar into a puree, heat it at 85°C and stir continuously for 5 minutes until the puree reaches a boiling state. Then, while maintaining the puree temperature at 90°C and boiling, add coloring agent and mix at a stirring speed of 300r / min for 1 minute to complete the coloring process. S3, Ingredients: A stabilizer was added to the fruit pulp at a temperature of 85°C and reacted for 5 minutes under continuous stirring to ensure uniform dispersion of the stabilizer. Then, the temperature was further increased to 90°C and maintained for 2 minutes. After cooling to 30°C, an acidity regulator and a preservative were added and mixed for 1 minute to obtain a compound floral cranberry jam. S4, canned: The jam is canned at a temperature of 40°C and sealed immediately after canning. S5, sterilization: The sealed packaging cans were sterilized at 85°C for 5 minutes.
[0024] Example 2: This embodiment aims to verify the optimal effect of the product in terms of flavor harmony, texture stability and overall quality when the raw material components and preparation conditions of the compound floral cranberry jam adopt the preferred ratio and process conditions given in the disclosure document, and serves as the preferred embodiment of the present invention.
[0025] Group allocation ratio A compound floral cranberry jam is composed of the following ingredients in parts by weight: 7 parts cranberries, 7 parts flower petals, 21.6 parts deionized water, 20 parts white sugar, 0.05 parts edible salt, 0.55 parts acidity regulator, 0.01 parts coloring agent, 0.7 parts stabilizer, and 0.06 parts preservative.
[0026] The petals are double-petaled rose petals; the acidity regulators are citric acid and sodium citrate; the colorant is amaranth; the stabilizers are sodium carboxymethyl cellulose, carrageenan, and hydroxypropyl distarch phosphate; and the preservatives are potassium sorbate and disodium EDTA.
[0027] Production method S1, Preprocessing: The dried cranberries and petals were washed at 20℃ for 3 minutes, and then allowed to drain naturally. S2, Cooking: After mixing dried cranberries, petals, deionized water and white sugar into a puree, heat it at 95°C and stir continuously for 10 minutes until the puree reaches a boiling state. Then, while maintaining the puree temperature at 95°C and boiling, add coloring agent and mix at a stirring speed of 500r / min for 3 minutes to complete the coloring process. S3, Ingredients: Stabilizers were added to the fruit pulp at a temperature of 90°C and reacted for 10 minutes under continuous stirring to ensure uniform dispersion of the stabilizers. Then, the temperature was further increased to 95°C and maintained for 5 minutes. After cooling to 40°C, acidity regulators and preservatives were added and mixed for 3 minutes to obtain a compound floral cranberry jam. S4, canned: The jam is canned at a temperature of 50°C and sealed immediately after canning. S5, sterilization: The sealed packaging cans were sterilized at 95°C for 10 minutes.
[0028] Example 3: This embodiment aims to verify the adaptability of the preparation method to the product's flavor retention and storage stability when the raw material ratio and preparation reaction conditions of the compound floral cranberry jam are both within the upper limit range defined in the claims.
[0029] Group allocation ratio A compound floral cranberry jam is composed of the following ingredients in parts by weight: 9 parts cranberries, 9 parts flower petals, 24 parts deionized water, 24 parts white sugar, 0.06 parts edible salt, 0.7 parts acidity regulator, 0.02 parts coloring agent, 0.9 parts stabilizer, and 0.07 parts preservative.
[0030] Among them: the petals are selected from a combination of rose and osmanthus; the acidity regulators are DL-malic acid and L-malic acid; the colorant is carmine; the stabilizers are xanthan gum and carrageenan; and the preservative is disodium EDTA.
[0031] Production method S1, Preprocessing: The dried cranberries and petals were washed at 30℃ for 5 minutes, and then allowed to drain naturally. S2, Cooking: After mixing dried cranberries, petals, deionized water and white sugar into a puree, heat it at 100°C and stir continuously for 20 minutes until the puree reaches a boiling state. Then, while maintaining the puree temperature at 100°C and boiling, add coloring agent and mix at a stirring speed of 800r / min for 5 minutes to complete the coloring process. S3, Ingredients: Stabilizers were added to the fruit pulp at a temperature of 95°C and reacted for 15 minutes under continuous stirring to ensure uniform dispersion of the stabilizers. Then, the temperature was further increased to 100°C and maintained for 10 minutes. After cooling to 50°C, acidity regulators and preservatives were added and mixed for 5 minutes to obtain a compound floral cranberry jam. S4, canned: The jam is canned at a temperature of 60°C and sealed immediately after canning. S5, sterilization: The sealed packaging cans were sterilized at 100℃ for 20 minutes.
[0032] Comparative Example 1: This comparative example aims to verify the changes in flavor profile and sensory harmony of the cranberry jam obtained without introducing the complex floral aroma feature of petals, even when other raw material components and preparation conditions remain the same as in Example 2, thereby illustrating the role of petals as an innovative technical feature in improving jam flavor.
[0033] Group allocation ratio A cranberry jam is composed of the following ingredients in parts by weight: 7 parts cranberries, 21.6 parts deionized water, 20 parts white sugar, 0.05 parts edible salt, 0.55 parts acidity regulator, 0.01 parts coloring agent, 0.7 parts stabilizer, and 0.06 parts preservative.
[0034] Of which: no petals are added; the acidity regulator is citric acid and sodium citrate; the colorant is amaranth; the stabilizers are sodium carboxymethyl cellulose, carrageenan and hydroxypropyl distarch phosphate; and the preservatives are potassium sorbate and disodium ethylenediaminetetraacetate.
[0035] Production method S1, Preprocessing: The dried cranberries were washed at 20℃ for 3 minutes and then allowed to drain naturally. S2, Cooking: After mixing dried cranberries, deionized water, and granulated sugar into a puree, heat it at 95°C and stir continuously for 10 minutes until the puree reaches a boiling state. Then, while maintaining the puree temperature at 95°C and boiling, add the coloring agent and mix at a stirring speed of 500 r / min for 3 minutes to complete the coloring process. S3, Ingredients: Add the stabilizer to the fruit pulp at a temperature of 90°C and react for 10 minutes under continuous stirring to ensure uniform dispersion of the stabilizer; then continue heating to 95°C and hold for 5 minutes, then cool to 40°C, add the acidity regulator and preservative and mix for 3 minutes to obtain cranberry jam; S4, canned: The jam is canned at a temperature of 50°C and sealed immediately after filling. S5, sterilization: The sealed packaging cans were sterilized at 95℃ for 10 minutes.
[0036] Comparative Example 2: This comparative example aims to verify the impact on the texture and stability of the cranberry jam when the key cooking and stabilizer dispersion process conditions deviate from the preferred range, while keeping the raw material composition of the compound floral cranberry jam consistent with that of Example 2, thereby illustrating the technical effectiveness of the preferred preparation conditions used in Example 2.
[0037] Group allocation ratio A compound floral-scented cranberry jam is composed of the following ingredients in parts by weight: 7 parts cranberries, 7 parts flower petals, 21.6 parts deionized water, 20 parts white sugar, 0.05 parts edible salt, 0.55 parts acidity regulator, 0.01 parts coloring agent, 0.7 parts stabilizer, and 0.06 parts preservative.
[0038] The petals are double-petaled rose petals; the acidity regulators are citric acid and sodium citrate; the colorant is amaranth; the stabilizers are sodium carboxymethyl cellulose, carrageenan, and hydroxypropyl distarch phosphate; and the preservatives are potassium sorbate and disodium EDTA.
[0039] Production method S1, Preprocessing: Dried cranberries and petals were washed at 20℃ for 3 minutes, and then allowed to drain naturally. S2, Cooking: After mixing dried cranberries, petals, deionized water and white sugar into a puree, heat it at 85°C and cook it while stirring continuously for 5 minutes. Then, before the puree has fully boiled, add the coloring agent and mix it at 300 r / min for 1 minute to complete the coloring process. S3, Ingredients: Stabilizers were added to the fruit pulp at a temperature of 80°C and reacted for 5 minutes under continuous stirring. The pulp was then cooled directly to 40°C, and acidity regulators and preservatives were added and mixed for 1 minute to obtain a compound floral cranberry jam. S4, canned: The jam is canned at a temperature of 50°C and sealed immediately after filling. S5, sterilization: The sealed packaging cans were sterilized at 95℃ for 10 minutes.
[0040] Performance testing: 1. Flavor and Sensory Evaluation Test Methods Jam samples prepared according to Examples 1, 2, and 3, as well as Comparative Examples 1 and 2, were subjected to sensory evaluation tests under the same storage time and environmental conditions. An evaluation team of no fewer than 10 sensory evaluators, who received standardized training before the tests, was formed. During the tests, the evaluation focused on the jam's floral aroma characteristics, fruity aroma and sweet-sour balance, flavor richness, and overall palatability. Each evaluator independently tasted and recorded the results for each sample. By comparing the evaluation results of different examples and comparative examples, the influence of changes in raw material ratios and processing conditions on the flavor profile of the jams was analyzed.
[0041] 2. Test methods for tissue condition and homogeneity The jam samples obtained in Examples 1, 2, and 3, as well as Comparative Examples 1 and 2, were placed at the same temperature and allowed to stand for a certain period of time. The texture of the samples was observed and recorded. The focus was on whether the jam exhibited phenomena such as layering, water separation, particle sedimentation, or uneven gelation, and its flowability and structural integrity were compared. Simultaneously, changes in the jam's state were observed before and after gentle stirring to assess the homogeneity and stability of different sample systems, thereby comparing the effects of different formulations and reaction conditions on the texture.
[0042] 3. Storage stability test methods The jam samples prepared in Examples 1, 2, and 3, as well as Comparative Examples 1 and 2, were stored at room temperature under the same packaging conditions, and samples were taken periodically for testing within a predetermined storage period. By observing changes in color, odor, layering, or water separation during storage, and combining the sensory evaluation results, the quality retention of each sample during storage was compared and analyzed to evaluate the effects of different component ratios and preparation process conditions on the storage stability of the jam.
[0043] 4. Processing and Application Adaptability Testing Methods Jam samples obtained from Examples 1, 2, and 3, as well as Comparative Examples 1 and 2, were selected and applied to common food applications such as bread spreading, beverage preparation, and dessert ingredients, and tested under the same usage conditions. The spreadability, dispersibility, and compatibility with other food matrices of the jams were observed during actual application, and changes in appearance and flavor were recorded to compare the adaptability differences of different samples in processing and practical applications.
[0044] Table 1 Performance Test Results
[0045] As shown in Table 1, there are significant differences among the different embodiments and comparative examples in terms of overall sensory score, tissue uniformity index, storage stability retention rate, and application suitability score. Among them, Example 2 achieved the highest values in all test indicators, with an overall sensory score of 92 points, significantly higher than the 82 points of Example 1 and the 85 points of Example 3. This indicates that under the conditions of using the preferred raw material ratio given in the disclosure document, the floral aroma and cranberry aroma are more fully integrated, the overall flavor is more harmonious, and the sensory acceptance of the product is significantly improved.
[0046] Regarding the organization and structural stability, the organization uniformity index of Example 2 was 96%, significantly better than that of Example 1 (88%) and Example 3 (90%), and also significantly higher than that of Comparative Example 1 and Comparative Example 2. This indicates that under the optimized preparation process conditions, the stabilizer can be more uniformly dispersed in the jam system, resulting in a denser and more uniform internal structure of the jam, effectively reducing the probability of adverse phenomena such as layering and water separation, thereby improving the overall structural stability of the product.
[0047] The data on storage stability retention rate show that Example 2 achieved a retention rate of 98% under the same storage conditions, which is higher than 90% for Example 1 and 92% for Example 3, while the comparative samples were generally below 80%. This result indicates that the raw material combination and process parameters used in Example 2 can better maintain the appearance and flavor stability of the jam during storage, which is beneficial to extending the product's quality retention time and enhancing its commercial application value.
[0048] In the application suitability test, Example 2 scored 91 points, higher than Example 1's 80 points and Example 3's 83 points, and also significantly better than the comparative sample. This indicates that in applications such as bread spreading, beverage preparation, and dessert processing, the compound floral cranberry jam prepared in Example 2 has better spreadability, dispersibility, and compatibility with other food matrices, and can meet various food processing and usage needs.
[0049] In summary, a comprehensive analysis of the performance data in Table 1 shows that Example 2 is significantly superior to other examples and comparative examples in terms of flavor expression, texture uniformity, storage stability, and application adaptability. This fully demonstrates the rationality and superiority of the optimized raw material ratio and preparation process conditions adopted in this invention, resulting in a compound floral cranberry jam with more stable quality and broader application prospects.
Claims
1. A compound floral-scented cranberry jam, characterized in that, The compound floral cranberry jam is composed of the following ingredients in parts by weight: 5-9 parts cranberries, 5-9 parts flower petals, 18-24 parts deionized water, 16-24 parts white sugar, 0.04-0.06 parts edible salt, 0.4-0.7 parts acidity regulator, 0.01-0.02 parts coloring agent, 0.5-0.9 parts stabilizer, and 0.05-0.07 parts preservative.
2. The compound floral cranberry jam according to claim 1, characterized in that, The petals are selected from one or more of the following: rose, osmanthus, and jasmine petals, which have a floral fragrance.
3. The compound floral cranberry jam according to claim 1, characterized in that, The acidity regulator is selected from one or more of citric acid, sodium citrate, DL-malic acid, and L-malic acid; the acidity regulator is citric acid or sodium citrate, and the ratio of the amount of acidity regulator used to the amount of the compound floral cranberry jam is (0.4-0.7%):
1.
4. The compound floral cranberry jam according to claim 1, characterized in that, The colorant is selected from one or more of amaranth, carmine, and beetroot red; the colorant is selected from amaranth and carmine, and the ratio of the amount of colorant used to the amount of the compound floral cranberry jam is (0.01-0.02%):
1.
5. The compound floral cranberry jam according to claim 1, characterized in that, The stabilizer is selected from one or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, and hydroxypropyl distarch phosphate.
6. The compound floral cranberry jam according to claim 1, characterized in that, The preservative is one or more of potassium sorbate and disodium ethylenediaminetetraacetate; the preservative is selected from potassium sorbate and disodium ethylenediaminetetraacetate, and the ratio of the amount of preservative used to the amount of the compound floral cranberry jam is (0.05-0.07%):
1.
7. A method for preparing a compound floral-scented cranberry jam, characterized in that, Includes the following steps: S1, Pre-treatment: Wash the dried cranberries and petals, drain the water, and set aside; S2, Cooking: Mix dried cranberries, petals, water, and white sugar and blend into a puree. Cook while stirring until boiling, then add coloring agent for coloring. S3, Ingredients: Add stabilizer to fruit pulp and stir well. Bring to a boil again while stirring. After cooling, add acidity regulator and preservative to obtain compound floral cranberry jam. S4, Canning: Pack the compound floral cranberry jam into sealed packaging jars; S5, Sterilization: Sterilize the sealed compound floral cranberry jam in the packaging jar.
8. The method for preparing a compound floral cranberry jam according to claim 7, characterized in that, The reaction conditions for step S1 are as follows: the dried cranberries and petals are washed at 10-30°C for 1-5 minutes, and then naturally drained after washing.
9. The method for preparing a compound floral cranberry jam according to claim 7, characterized in that, The reaction conditions for step S2 are as follows: after mixing dried cranberries, petals, water, and granulated sugar into a pulp, heat and cook at 85-100℃, stirring continuously for 5-20 minutes until the pulp reaches a boiling state; the reaction conditions for step S2 are as follows: while the pulp temperature is maintained at a boiling state of 90-100℃, add the coloring agent and mix at a stirring speed of 300-800 r / min for 1-5 minutes to complete the coloring process; the reaction conditions for step S3 are as follows: when the pulp temperature is 85-95℃, add the stabilizer and react under continuous stirring for 5-15 minutes to ensure uniform dispersion of the stabilizer; after adding the stabilizer, continue heating to 90-100℃ and maintain for 2-10 minutes, then cool to 30-50℃, and then add the acidity regulator and preservative and mix for 1-5 minutes.
10. The method for preparing a compound floral cranberry jam according to claim 7, characterized in that, The reaction conditions for step S4 are to fill the jam at a temperature of 40-60°C and seal it immediately after filling; the reaction conditions for step S5 are to sterilize the sealed packaging cans at a temperature of 85-100°C for 5-20 minutes.