Preserves
How to label jam to sell
Jam labels look simple but sit under two extra rule sets: the federal standard of identity for what may be called “jam” or “preserves” (21 CFR 150), and state cottage rules that nearly always allow high-acid preserves.
What jam labels get wrong
- “Jam” and “preserves” are defined terms. Fruit-plus-sweetener products below the standard's fruit/sugar makeup may need a different name (like “fruit spread”).
- Ingredient order surprises people: sugar often outweighs fruit and comes first.
- Added pectin, lemon juice, or citric acid must be declared. “All natural” doesn't waive the list.
- Net weight by weight (Net Wt 10 oz (283 g)), not volume, for jars of jam.
Serving size
Jams and jellies use a 20 g RACC, one tablespoon. See the RACC lookup for how the FDA sets serving sizes.
Make your jam label
The free cottage label maker builds the ingredient statement (auto-ordered by weight), detects the Big-9 allergens, including the ones hiding in sub-ingredients, and adds your state's required home-kitchen disclosure. Scaling into retail? The nutrition label maker computes the FDA panel from the same recipe for $9.
Jam & Preserves labeling FAQ
Can I call my product “jam” legally?
Only if it meets the federal standard of identity for jam/preserves (fruit and sweetener proportions under 21 CFR 150). Lower-sugar recipes are usually sold as “fruit spread”.
Do jams need refrigeration statements?
Shelf-stable high-acid jams generally don't require one, but “Refrigerate after opening” is common good practice, and some states expect it on cottage labels.
More product labeling guides
Verify before selling
Product rules vary by state (especially for jam) and change over time. Confirm with your state's program and official sources. Panelry is not affiliated with any government agency and does not provide legal advice. See our disclaimer.