Red raspberry jam

Resources on Jams, Jellies, Converses, Preserves, and Nut Butters

They are gelled or thickened fruit products with a low pH, cooked and preserved with sugars, or a spreadable foodstuff made by crushing nuts. Specialty jams, jellies, converses, preserves, and nut butters are gourmet and ethnic items.

Examples of Specialty: Stonewall Kitchen, Joyva, Dickinson's, Hero, Deborah's Kitchen

 

Code of Federal Regulations Title 21 Part 150 - Fruit Butters, Jellies, Preserves, and Related Products
The U.S. standard of identity for fruit butters, jellies, preserves, and related products

Basics of Jelly Making
Clemson University Cooperative Extension Service, revised in 09/07
This material provides the information on common ingredients, pectin and acid content, equipment and containers, spoilage prevention and general procedures for making jams, preserves and marmalades.

How Do I Make Jams and Jellies?
National Center for Home Food Preservation, the University of Georgia
This website provides current research-based recommendations for home making jams and jellies.

Jam and Jelly Basics - Tempt Your Tastebuds with Natural Sweets
University of Missouri Extension Program, revised in 03/10
This document provides the information on the ingredients, methods and recipes for making jam and jelly.

Jams and Jellies
North Dakota State University Extension Service
This website provides the answers to the commonly asked questions on jam and jelly making.

Jams and Jellies
Ohio State University Extension Program
Jams, Jellies, and Other Fruit Spreads
Essential ingredients, equipment and containers, and general directions for making jam, jelly and other fruit spreads.
Preserving Uncooked Jams and Jellies
Essential ingredients, equipment and containers, directions, FAQs and recipes related with uncooked jams and jellies.

Manufacturing Jelly & Preserve Products
NC State University Extension Publications, last modified in 08/03/2010
This document provides standards and regulation for manufacturing jelly and preserves products.

Profile on Production of Ground Nut Butter
This profile envisages the establishment of a plant for the production of ground nut butter with a capacity of 15,000 kg per annum.

Science & Technology of Making Preserves: Fact Sheet for the Small Scale Food Entrepreneur
The Northeast Center for Food Entrepreneurship at the New York State Food Venture Center, Cornell University, published in 2007
This document provides information on definitions, ingredients, and general procedure for making preserves and jellies.

         

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