The short answer
In the U.S., “jam”, “preserves” and “jelly” are standardized names. A product called “strawberry jam” must meet the standard of identity in 21 CFR 150.160: a set ratio of fruit to sugar and a finished soluble-solids content of at least 65%. Jellies follow a parallel standard (21 CFR 150.140). Low-sugar or sugar-free products that do not meet the standard must use a different, accurate name — commonly “fruit spread”.
The jam and preserves standard
| Element | Requirement (21 CFR 150.160) |
|---|---|
| Fruit to sugar ratio | 47 parts fruit to 55 parts sweetener for “Group I” fruits; 45 to 55 for the others |
| Soluble solids | Not less than 65%, measured by refractometer (AOAC method) |
| Name | “[Fruit] jam” or “[Fruit] preserves”; for 2–5 fruits, “mixed fruit” or the fruit names in order of predominance |
| Optional ingredients | Nutritive sweeteners, spices, acidifying agents, pectin (to make up for natural deficiency), buffering agents, preservatives, antifoaming agents (not from animal fat) |
| Labeling | Every ingredient declared on the label |
Jellies and non-standard products
- Fruit jelly (21 CFR 150.140) is made from fruit juice rather than whole fruit, with a similar ratio and soluble-solids rule.
- FDA’s Compliance Policy Guide 550.475 says nonstandardized jellies should be made with 45 parts fruit to 55 parts sugar and reach 65% soluble solids (black currant: 27 to 55), and the name should pair “jelly” with the fruit or flavor source.
- Reduced-sugar and no-sugar-added products do not meet the 65% standard. Use a name such as “strawberry fruit spread” and make sure any “reduced sugar” claim meets FDA rules.
- Marmalade, fruit butter and chutney: fruit butters have their own standard; chutneys and many relishes are not standardized and may be acidified foods — see pickles and chutneys.
Food safety and processing
- Most jams are high-sugar, high-acid foods and are not acidified foods. Low-sugar spreads, pepper jellies and products with low-acid ingredients (onion, chili, garlic) may be — check with a process authority. See acidified vs low-acid canned foods.
- Hot-fill or pasteurize, and validate the seal.
- Check permitted colors: no Red No. 3 from January 15, 2027 — see the Red No. 3 ban.
Example: preserves from France and a fruit spread from Serbia
A French maker exports apricot preserves at 66% Brix with apricots, sugar and pectin: it meets 21 CFR 150.160 and can be called “Apricot Preserves”. A Serbian company exports a plum product sweetened only with fruit juice concentrate at 45% Brix. It cannot be called jam, so the U.S. label reads “Plum Fruit Spread”, with Nutrition Facts and a validated pasteurization step.
Standard label review with Nutrition Facts $550. FDA food facility registration with U.S. Agent from $300. Prior Notice $15 per shipment.
Frequently asked questions
What makes a product “jam” in the US?
It must meet 21 CFR 150.160: the set fruit-to-sugar ratio and at least 65% soluble solids, with only permitted optional ingredients.
Can I call a low-sugar product “jam”?
Not if it does not meet the standard. Use an accurate name such as “fruit spread”.
What is the difference between jam and jelly?
Jam and preserves are made from fruit; jelly is made from fruit juice. Each has its own standard of identity.
Are jams acidified foods?
Standard high-sugar jams usually are not. Low-sugar spreads and products with low-acid ingredients may be, so check with a process authority.
Sources
Rules checked on November 12, 2026. This article is general information, not legal advice.