US Regulations on Jam & Jelly Formulation – Understanding the Fruit-to-Sugar Ratio
Hey everyone!
We want to start formulating jam and jelly products to export into the USA. Below are the regulations I found for a "jam" in the states:
§ 150.160 Fruit preserves and jams.
(1) The mixture referred to in paragraph (a) of this section shall be composed of not less than:
(i) In the case of a fruit ingredient consisting of a Group I fruit or a permitted combination exclusively of Group I fruits, 47 parts by weight of the fruit ingredient to each 55 parts by weight of the saccharine ingredient;
I'm looking for an explanation/calculation on how to determine 47 parts fruit and 55 parts sugar in the formula. Thank you!
you just need a calculator
batch 1000 grams prior to cooking
470 grams fruit
550 grams sugar/saccharine
or say 16 ounces of fruit and 18.4 ounces sugar you need ~85% fruit to the weight of the sugar
wheww! So glad we decided on 100% fruit including Monk Fruit sweetener (that is a fruit juice.) .... and organic all.
You might want to hold up a little bit on the "export" from Canada - as Gysolphate and most other pesticides are about to be banned in country and that will include Canada since it will be a state or a protected territory - I think more a state as the crown is down and that allows the Restored Republic to re-absorb what became Canada.
saccharine ingredient is also being considered for elimination along with that Splenda garbage.
MAHA/MCHA
Glenn
This is NOT a political forum Please keep my loved country out of your mouth