Jams, Jellies, and Preserves
Understanding the science behind jams, jellies and preserves is important to achieving a stable, safe, and appropriately firm product. This section has links to regulations pertaining to the production of this category of foods as well as to articles on the science behind making a high-quality jam or jelly.
Title 21 PART 150--Fruit Butters, Jellies, Preserves, and Related Products (FDA)
The is the U.S. standard of identity for fruit butters, jellies, preserves, and related products. Title 21 of the Code of Federal Regulations Section 150.
- Fruit Butters, Jam, Jelly and other Fruit Preserves (UCCE Central Sierra) (PDF 76 KB)
- Fruit Butters, Jams, Jellies & Preserves Information Page (UCCE) (PDF 900 KB)
- Fruit Jellies - Food Processing for Enterpreneurs (Univ of Nebraska-Lincoln Extension) (PDF 632 KB)
- Jams and Jellies - Imports CPG Section 550.500 (FDA)
- Manufacture of Low Sugar/No Sugar Jams and Jellies (p.1)
- The Science & Technology of Making Preserves (p. 4)
(Venture Newsletter, Cornell University New York State Agriculture Experiment Station) (PDF 378 KB)
- Manufacturing Jams, Jellies and Preserves (North Carolina State University Department of Food Science) (PDF 11 KB)