Real fruit Real jam Real Flavour
Roscherr’s is a family business built on traditional values. The original factory was established in the early 1980’s in Montagu in the fruit basket of the Western Cape, South Africa. We believe in a culture of traditional family values and passion for quality food. In 2010 a state of the art factory was built to ensure the latest techniques and highest food safety standards could be applied. Our emphasis remains on producing the best quality products, combining traditional recipes and great passion with good manufacturing practices within a world class facility. We believe that superior quality is truly appreciated by those who enjoy a lifestyle filled with passion and abundance. Relying on tradition, authenticity and innovation, we take pride in the quality of our products. We never compromise on quality and taste!
Kallie joined Kerkstraat 22 Konfyte CC in 2008 after his sister Zelda bought the business from Jean Biesenbach and Antoinette Esterhuyzen.
In the beginning Zelda and Kallie managed all aspects of the business ie. production, admin , orders, accounting, redesigning of labels. They also started with implementation of HACCP (a Food Safety System) all whilst planning state of the art new fascilities. It soon became evident that the growth of the business warranted more personnel to take over some of these functions and Sharon joined the team as bookkeeper.
The new factory was commissioned in 2010. Martin joined the jam family and handled all maintenance issues in the factory. The new premium Roscherr’s Brand complimenting the existing Church Street Brand was established during this phase
Kallie took over full management of the factory when Zelda scaled down direct involvement due to other commitments. Martin then assumed the task of production manager vacated by Kallie during this transition and also developed the Food Safety System resulting in HACCP certification for the factory.
Assisting Martin with production is Jennefer Beukes, the factory supervisor, who in turn is assisted by the various teamleaders from the Preperation section, the Production section, the Dispatch section and the Stores section.
With the growth of the administration section now consisting of an Orders dept with Johanna Lekay, a Supplier Account section, Payroll and Accounting, Sharon was tasked with overseeing this Admin section as Accounts and Payroll Manager.
Kerkstraat 22 Konfyte / Roscherr’s pride itself in the quality and innovation of its products
Frequently Asked Questions
WHAT IS THE DIFFERENCE BETWEEN A JAM, MARMALADE, JELLY, PRESERVE AND RELISH?
Jam is a fruit spread where fruit is cooked together with water and sugar. The jam can be chunky with larger pieces of fruit. (Also known as confiture in Europe)
Preserves are large chunks of fruit or whole fruit in clear syrup. Traditional preserves are whole fruit in syrup e.g. Green Fig Preserve or Watermelon Preserve. Jam and Preserve is sometimes used interchangeably. Jams are mainly called preserves in Europe.
Marmalades have traditionally been made with citrus. It is made with the peel and the flesh of oranges, grapefruit, naartjies and lemons.
Jelly is a clear fruit spread made by a similar process to jam but where the fruit pulp is filtered after the initial cooking.
Relishes are typically made with dried fruit, vinegar and spices.
ARE ALL MARMALADES BITTER?
Marmalades are made from citrus. Citrus with a natural bitter taste such as Seville (“bitter”) oranges and Grapefruit will be bitter. Marmalades made with any other citrus will taste like the underlying citrus.
WHAT IS MEANT BY A CHOICE GRADE RATING?
The department of Agriculture sets the rules ito what is required to obtain a choice grade rating. This includes the fruit content and quality and set of the product. Even though the rating is regulated not every product on the market can be tested by the authorities.
WHAT IS THE REAL SHELF LIFE OF THE JAMS? HOW DO YOU STORE JAMS?
We mark the shelf life of unopened products at three years even though traditional jams can be stored for much longer. Sugar is a natural preservative. The lower the sugar content the shorter the shelf live.
Once opened it is safest to store in a cool place.
Always refrigerate jams with no cane sugar. Eat within 1 month of opening.
WHY DO WE HAVE COLOUR AND SET VERIATIONS IN OUR JAMS?
Because we use no colourants in any of our products, there may be a colour variance between bottles of the same product. There are many factors that affect the colour and set of the jam e.g. the variety and the ripeness of the fruit, the season – is it warmer, wetter, colder than previous seasons as well as where in the season you are. For example, the fruit in a wetter season tends to have less pectin and will therefore not set as firmly as fruit with higher pectin. Soft fruits like cherries, grapes and strawberries have less pectin than hard fruit such as apples, quince and citrus (peels). We add a natural apple pectin to get the legally required set.
WHY DO PRESERVES CRYSTALISE?
All fruit and sugar have a certain level of acidity or alkalinity. PH measures the acidity (7 neutral) of a product. The ideal PH for preserves or jams is between 3.0 and 3.3. If the PH deviates from this reading, crystals could. Gently warm the product in hot water until the crystals dissolve. Never microwave your jams!
WHAT FOOD SAFETY PROCEDURES DO YOU HAVE IN PLACE?
Every food business must have a business license and health inspector certificate (R918). We practice good manufacturing business principles. We have obtained A rating in the SAFSIS Food Audit. We have completed the internationally accepted HACCP (Hazard Analysis and Critical Control Points) audit.
We are able to trace the supplier of every ingredient in every product we sell. Therefor if we have a problem with any product we can trace the batch and recall it from the market.
WHAT IS THE DIFFERENCE BETWEEN ROSCHERR’S AND CHURCH STREET JAMS?
Roscherr’s 100% Fruit Jams contains no cane sugar or artificial sweeteners. We sweeten the jam with Grape Concentrate. The set is lighter than the traditional jams. The flavour is more fruity. The sweetness counter (Brix) is less than for traditional jams.
Church Street Jams are TRADITIONAL jams. We use cane sugar (just like your grandmother and mother did) to sweeten the jams.
The solid fruit content in both ranges are above 60% or 60g per 100g.
WHAT IS THE DIFFERENCE IN SHELF LIFE BETWEEN CHURCH STREET JAMS AND ROSCHERRS?
Sugar is used as a preservative in traditional jams. Brix measure the sugar in jams. Traditional jams have a Brix reading of 68o. The higher the Brix the better preserved the jam (and the sweeter the jams). Refined sugar has a Brix reading of 100o.
Roscherr’s uses Grape Concentrate to sweeten Roscherr’s 100% Fruit range. The Brix reading for Grape Concentrate is approximately 68o.
Always store your lower sugar jams in the fridge after opening.
WHAT DOES 100% FRUIT MEAN WHEN THE LABEL STATES “60G PER 100G”?
The 60g per 100g refers to the solid fruit content of the product.
The 100% Fruit refers to the fact that the product only contains fruit products i.e. grape concentrate and fruit pieces.
IS THE ROSCHERR’S 100% FRUIT RANGE SUITABLE FOR DIABETICS?
Roscherr’s is NOT a diabetic jam. It has not been tested and does not claim to be suitable for diabetics. It is a healthier option and in small quantities should not be a problem. Use your jams to add flavour rather than “plastering” it on your bread!
The new Roscherr’s diabetic range in currently in development and will be ready in april/May 2017. The jams and marmalades are sweetened with Sorbitol instead of cane sugar and still retain their abundant fruit flavours.
Roscherr’s is very similar to a popular French imported jam. The recipes are similar even though Roscherr’s have a higher fruit content. The French jam is recommended by various international diabetic groups.
“Diabetic jams in general contain various artificial sweeteners and some additives. It is important to check the labels to avoid undesirable additives …” http://www.healthcastle.com/fruit_spreads.shtml