Jams, Jellies, and Preserves

From University of California:

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

The Science & Technology of Making Preserves (p. 4)
Manufacture of Low Sugar/No Sugar Jams and Jellies (p. 1)

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s