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UC Food Safety
University of California
UC Food Safety

Jams, Jellies, and Preserves

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.

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

Manufacturing Jams, Jellies and Preserves or view as a PDF (11 KB)
North Carolina State University Department of Food Science

Fruit Jellies - Food Processing for Entrepreneurs Series - (PDF 631 KB)
University of Nebraska Extension, Institute of Agriculture and Natural Resources

Site Creation date 6/1/2009
Webmaster for site:  Zann Gates

Webmaster Email: zgates@ucdavis.edu