Jam and Jelly Key Terms

Some key terms for understanding the jam and jelly business

Jam and jelly is an interesting niche business that combines a consumer interest in fruits and vegetables with savvy long-term storage solutions. When a business is looking at acquisition, production or any other involvement in the large jam and jelly industry, it pays to take a look at some basic terms that will explain how these products are commonly created, packaged and distributed, enabling good decisions for a startup or vendor contract.

 

Pectin

Pectin is a natural product that is crucial in thickening and gelling fruit in jams and jellies. Any business interested in the jam or jelly trade should read up on pectin and its uses in the industry to understand how most conventional jams and jellies are made.
Try: See a whole lot of technical and business related resources on pectin and its uses at the International Pectin Producers' Association online.

Marmalade

Marmalade is a gourmet product similar to jam and jelly that includes bits of rind or peel. This is something an aspiring jam or jelly maker should know for diversifying a product line.
Try: See more on marmalades and different types of jams and jellies at the National Center for Home Food Preservation.

Low sugar and sugar free jams and jellies

Low sugar or sugar free jams or jellies are recipes where makers substitute a variety of sugarless sweeteners to give consumers that same enjoyment of these products without the sugar. Sugarless and low sugar options are a big part of the jam and jelly industry that businesses should take note of in planning their own recipes.
Try: Find more on sugar-free or low sugar jam and jelly products at Jelly Jam Recipes online.

Certified kitchen

A certified kitchen is a kitchen that has been inspected by a health department and adheres to standards for food production. Every state has its own regulations for certified kitchens that jam and jelly producers will need to look up.
Try: Find more on certified kitchen requirements for jam or jelly businesses and links to some state resources at ThriftyFun.

FDA food code

When looking at a food production business, there's also the federal FDA to contend with: the FDA has a number of resources online that can help beginning jam and jelly makers understand the general responsibilities of food producers.
Try: See more on FDA food guidelines at this Science and Our Food Supply page.

Boiling bath canning

Although corporate jam and jelly makers often use proprietary commercial setups for producing their brands, boiling bath canning is popular for smaller shops. Boiling bath canning is a canning process that uses heat from boiling water to ensure good health in sealing cans for long-term preservation.
Try: Use this resource from the Virginia Cooperative Extension to understand the common process of boiling bath canning to see if it is appropriate for a new jam and jelly enterprise.

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