UC Food Safety
University of California
UC Food Safety

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.

Site Creation date 6/1/2009
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