United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

Grading Manual for

Fruit Jelly

Fruit Preserves
This manual is designed for Processed Products Branch personnel of the U.S.

Department of Agriculture. Its purpose is to give background information and guidelines to

assist in the uniform application and interpretation of U.S. grade standards, other similar

specifications and special procedures.

The citation of any data, criteria, techniques, illustrations, copyrighted material, or pictorial

representation accredited to private authorship is used with the permission of the

individuals or sources cited. Unless a specific reference is cited, the information in this

manual has ben compiled or developed from sources available to the public as well as

from technical knowledge of personnel in the Department. 

Compliance with the suggested guidelines in this manual does not excuse failure to

comply with the Federal Food, Drug, and Cosmetic Act or any other applicable Federal or

State laws or regulations.

Except for official USDA inspection aids or devices and color guides (or standards)

produced under license of the Department, the mention of any supplier, patented device,

product, brandname, or equipment does not imply endorsement by the Department over

any other similar, or equally effective, material.

This manual is for sale to the public. Address inquiries to:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
1

Jelly and Preserves

1980

INTRODUCTION

Probably no other processed product offers the challenge to grade properly as does jelly

and (jam) preserves. There are numerous flavors and types, both standardized and

nonstandardized ingredients; and container sizes. Some processors control the

manufacture of the product very closely, while others may target for mediocre quality to sell

as price-competitive with other "sweet" foods. The quality of fruit and nonfruit ingredients

determines to a great extent the quality of the finished jelly or jam. For many fruits, the

grade of the finished jam or jelly is higher than the grade of the straight fruit ingredient. 

This condition complements the grades for "manufacturing" in fruit standards. It is not

uncommon for the high-solids in jelly and jams to improve the "color" of the fruit ingredient;

conversely, the high-solids may accentuate the "firmness" of unripe fruit and produce fruit

particles which are "rubbery."

Jelly is a colloid; thus, physics and chemistry are involved in producing an acceptable

product. Hydrogen activity (pH) affects the result of mixing fruit with sugar, adding pectin

(usually slow-set and fast-set), cooking, cooling, buffering, and placing the mixture in a

container.

Preserves (or jams) are the result of suspending fruit particles in a gel. Many of the

conditions that affect the grading of jelly also affect the grading of preserves. 

Corresponding conditions include, but are not limited to, strength of gel (consistency),

presence of fruit "bouquet" (flavor and odor), and crispness of appearance (color).

Human variability enters the grading of jelly and preserves. Among individuals, a distinct

like or dislike for specific flavor characteristics is common. These "personal traits" must

be suppressed, as nearly as practicable, to correctly evaluate fruit flavor. Flavors that may

be particularly disliked include guava, corn cob, cactus, elderberry, mint, and other

"astringent" varieties; however, it is necessary to taste these products.

Processed Products Branch personnel usually encounter the grading of jelly and preserves

in one of the following situations: (1) lot grading; (2) in-plant, on-line grading; and (3) inplant designated lot grading. Each of these situations requires some variation in grading

technique. Special situations in grading are cited in this manual as they affect the quality

factor under consideration.

This manual is intended to give helpful hints in grading jelly and jam. It is not a technical

manual. Several technical manuals are available from the preserving industry for 

reference. Also, the language in this manual is spoken "as is". It is used to express "trade

language" and "cook-room talk".
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1980

2

JELLY

Product description.

The Food and Drug Administration(FDA) has established standards of identity for fruit jelly.

In short, these standards outline the fruits (standardized) thatmaybe used in jelly; the soluble

solids of eachindividualfruit; the soluble solids requirement of the finished product (fruit plus

sugar); the permissible optional ingredients that may be used; and labeling statements.

The U.S. grade standards cover the product in the FDA standards (standardized jelly) plus a

number of nonstandardized jellies. Also, the U.S. standards cover nonfruitjelly. Nonfruit jelly

is usually a specialtyproduct sold through mail order and other similar outlets, and is seldom

submittedforofficialgrading. "Low-sugar" spreads are available in the market place and may

or maynotmeettheU.S.standards,depending uponthe soluble solids of the finished product.

Artificially sweetened fruit jelly is standardized by the FDA.

Our Branch is involed in grading noncarbohydrate sweetened jellies, usually only in the

processing plants that are under contract. Lot inspection occurs infrequently. The lack of

sugar(presenceofcellulosegum)producesacharacteristic"muddy" appearanceinartificially

sweetened fruit jelly. The flavor may be difficult to distinguish.

The flavor of noncarbohydrate sweetened jelly may have a "bitter," "bland" or "salty" trait. A

refractometric reading of the soluble solids content of noncarbohydrate sweetened jellies

represents the fruit solids of the in-going fruit plus optional ingredients that may or may not

distort, slightly, the reflection of light through the prism. It may help to squeeze artificially

sweetened jelly through a tissue paper to obtain a clear fluid to place on the prism of the

refractometer. The term "grading" is used rather loosely in the context of grading artificially

sweetened fruit jelly, and may represent special procedures used at each processing plant

to report product quality to plant personnel.

Essence

Manufacturers of high-quality jellies usually add essence (volatile flavoring materials) to their

product. Essence enhances the flavor and odor. It adds a "bouquet." Essence is usually

concentrated and designated as "2X," "4X," etc. The FDA has addressed the use of essence

in fruit jelly. Basically, FDA permits essence to be added back from the concentration of the

jelly mixture plus essence from any optional ingredient used. Any surveillance of the use of

essence is impossible with lot grading of jelly; difficult with in-plant, on-line grading; and

practical only by "Certificate of Conformance" under in-plant, designated lot grading.
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1980

3

Fruit jelly which contains added essence is expected to grade higher for the factor of "flavor."

However, the use of essence whichimpartsa"perfume"or"medicinal" flavortraitwould cause

the grade to be lower. Essence is usually added at the cooling pan. Verification of the quality

of the essence may be made at that point before the jelly is "dropped."

Nutritive carbohydrate sweeteners.

The choice of sweeteners in jelly formulationis influenced strongly byprice. The "Trade" uses

sweeteners derived from corn as the basic sweetener in jelly. Sucrose sweeteners may be

added only as theyare needed to controlconsistency, flavor and color. One hundred percent

corn derived sweeteners may or may not impart undesirable qualities to jelly.. Other factors

such as pH, ratio of slow-set to fast-set pectin, overshooting or undershooting the soluble

solids target, will offset a liperfect" jelly sugar formulation.

When grading imported jelly, it is helpful to observe the ingredients statement as a clue for

possible variations in normal quality attributes. Sweeteners thatare notnormally used in the

United States, such as glucose sirup or honey, may impart a "too sweet" or lialien" flavor to

jelly.

Soluble solids and unusual conditions.

Ordinarily upon opening any container of jelly, the first act of grading is to observe for any

unusualconditions, and make a refractometric reading. If a water-cooled prism is being used,

any condensate from too-humid atmospheric conditions in the grading lab would cause a

possible error. This error may be reduced by drying the prism immediately before placing

the jelly on the refractometer. Under in-plant conditions, cool the jelly in the unopened

containerprior to making the soluble solids reading. Unusual conditions to be alert to include:

mold or yeast growth in the headspace,and the presence of foreign material. Under in-plant

grading, it may be helpful to go to the stacks periodically and random sample jelly that has

beenprocessed for several months. In many plants, shipments may be made too close to the

processing time to enable random sampling from the stacks. In this event, set aside samples

periodically for examination at a later date (1 to 15 days). Specific fruits are more

troublesome with adequacy of pasteurization than others. Grape jelly may be troublesome

with yeast growth in the headspace, especially if the filled containers are not pasteurized.
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1980

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Consistency

The factor of consistency is the climaxof formulating and processing the jelly. It is affected by

many variables, to include: ratio of sucrose sweeteners to corn derived sweeteners; ratio of

slow-set to rapid-set pectin; temperature at filling;pH; soluble solids variation away from the

targetof65percent;and vibrationduring transportati on. Specific fruits cause problems more

oftenin reaching a desirable consistency. One of the causes is the unknown quantity of natural

pectinin the fruit. Some processors, through enzymatic action, depectinize the fruit ingredient

and base consistency on the quantityof pectinadded to the formulation. An alcohol test may

berunonthe fruitingredient to verifythe adequacyof depectinization. A suggested procedure

for evaluating the factor of consistency is as follows:

Lot grading.

Since the jelly is already cooled, the maximum "set" is present in the gel. Give no

allowance for "firmness" or "weakness" of gel. You should:

1) Hold all glass containers to a light prior to opening and observe for globules of

undissolved pectin, excessive air bubbles or other similar conditions;

2) Remove the cover from the container and observe the top of the jelly for

indications of "weeping";

3) Use a spatula and carefully break the pressure of the jelly againstthe sideof the

container by running the spatula around the inside of the container;

4) Decant the entire contents of the container onto a grading tray; and

5) Evaluate the consistency.

In-plant, on-line grading.

Since the jelly has not set, give allowance until verification of the gel is established.

You should:

1) Hold all glass containers to light and observe forglobulesofundissolvedpectin,

excessive air bubbles or other similar conditions;
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1980

5

2) Remove the cover from the container and decant a thin layer of jelly onto a

grading tray;

3) Use the jelly onthe trayto determine soluble solids, color, flavor; and estimate

consistency based upon how quickly a film begins to form on the layer of jelly;

4) In the order of production, retainthe partially filled containers of jelly in a single

row on the grading table until the gel is verified (you may wish to use the

procedure in step 3, 4 and 5 cited under "lot grading" previously). If more than

one productionshift is coninon- at the same processing plant, the second shift

grader can verify the gel for the last portion of the previous production shift. If

only a single production shift is involved at the plant,retainthe jelly from the last

portion of production until the following day to verify gel strength;

5) As the gelstrengthis verified,in the order of production, record the score onthe

grading record. The score for consistency is the last quality factor to be

recorded on the score sheet; and

6) Depending upon plant history, periodically, random sample old jelly from the

stack. Verify the gel strength and compare to the original grading record. If the

jelly is shipped too soon after processing to offer access for sampling, set

aside samples for examination, later. You may wish to store the samples under

warehouse conditions similar to the jelly normally produced. Score the factor

of "consisitency" as:

Grade A.

When the mound of jelly on the grading tray:

1) "Mushrooms" against the surface of the grading tray;

2) Does not break apart;

3) Shows no loss of liquid around the perimeter of the mound (weeping); and
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1980

6

4) Has a verydelicate (fragile) "bounce" whenpressure from a spatula is applied

to the top of the mound. As the final check for a questionable "slightly firm" gel

strength, try to spread the jelly on a fresh slice of bread. If the jelly cannot be

spread easily, the gel strength is too firm to receive a grade A score.

Grade B.

When the mound of jelly on the grading tray:

1) Retains a rigid shape nearly the size of the container

2) Breaks apart but is not "free-flowing"; and

3) Has a stiff"bounce" whenpressure is applied to the top of the mound,but is not

rubbery.

As the final check for a questionable "rubbery" gel strength, tryto spread the jelly on a

freshslice of bread. If the jelly cannot be spread without rolling into individual particles,

or tends to "ball-up," the gel strength is too tough and rubbery to receive a grade B

score.

Undissolved pectin.

If globules of undissolved pectinare noticeable in jelly, give the factor of"consistency"

alowerscore. Consider the size and number of pectin globules. Also, the background

color (apple jelly as opposedto blackberryjelly) would influence the overall effect of the

undissolved pectin. When undissolved pectin is easily noticeable don't give jelly a

grade A score.

Excessive air bubbles.

Observe the overall effect of excessive air bubbles in jelly priorto releasing the vacuum

in the container. Excessive air bubbles are verydifficult to evaluate. If you encounter

this condition, request assistance prior to rejecting any lot.

Institutional size containers.

Extra pectinis usually added to jelly packed inlargecontainers (e.g., Number 10 cans)

to compensate for the largermassofgel. Firmer gel may be typical of large containers

of jelly, but don't relax the score for this condition. Specific fruits, such as crabapple,

are more troublesome than others.
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1980

7

Color.

After you have evaluated the factor of consistency, score the factor of 11 col or. " The score

for color of fruit jelly is usually directly related to the quality of the in-going fruit ingredient. A

wide range in color of fruit jelly is characteristic because of varietal differences among fruits

(YellowDelicious as opposed to Rome), regionalgrowing conditions thataffectfruitcolor and

different methods of processing jelly. Consider the following points for these jellies.

Apple.

Almost without exception, apple jelly is made from concentrated apple juice (frozen

concentrated apple juice). The concentrate usually runs about 65@ Brix. Apple

concentrate is traded ontheWorld marketand the source of the supply could affect the

quality. Usually, the lighter color juice is considered of higher quality and this is

established in the U.S. Standards for Frozen Concentrated Apple Juice (FCAJ).

Apple processors disagree with the statement that lighter is better, but untilthe FCAJ

standards are revised,score apple jelly by the same criterion, "lighter is better." Apple

juice is clarified byenzymaticaction. If this process is not complete, it could cause jelly

manufactured from cloudy juice to contain a "haze" or "flocculent material." Also, if

apple jelly is processed following other jellies thatare "less transparent," the flocculent

material may be a carry-over from the previous batch. Score down jelly that contains

a haze or flocculent material.

Apple base jellies.

These jellies are common as theyare "cost competitive" with other"sweet" foods and

retain some of the traits of the "nonapple" ingredient. The more popular apple base

jellies, not counting the artificially colored type, are: apple-blackberry, apple-cherry,

apple-grape, apple-raspberry, and apple-strawberry. These jellies have the typical

color of the "nonapple fruit" but are weaker in color due to the dilution by the apple

base. High quality jelly color has a bright sparkle.
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1980

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Artificially colored jellies.

Apple is usually the base for artificially colored jelly. it should have all of the traits of

apple jelly plus contribute the characteristic coloring. Be alert for undissolved specks

of coloring. You may hold the jelly to a light source prior to opening the container and

observe for this condition. If any specks are noticeable, don't give the jelly a grade A

score. Mint and cinnamon are two of the more popular jellies that have color added.

The coloring should notcontibute an overly "deep" coloration to the jelly. Whenjelly is

packed in large containers, youneed to remove anamount equalto a 10 or 12 ounce

jar to make this comparison. Otherwise, the sheer mass of the jelly in a large container

would give a false impression of the true "deepness" of color. If poor quality apple

juice (dull, cloudy, etc.) is used as the base for jelly, don't give it a high score,

regardless of the color contributed by the artificial source. Usually, jelly of this quality

is apparent even with the presence of artificial coloring.

Blackberry,

Consider high quality blackberry jelly to be a deep blackish-red color. Reddish-black

color is an indicator ofdewberries or varietaltypes other thanblackberries. The color

should be deep for a high score. Don't overlook brightness and crispness of luster.

Blackberryjelly is enjoyed for its delightful flavor, and the color should complement the

flavor.

Cherry.

Cherry jelly is usually made from red tart cherryjuice. it should have a clear, crisp, red

color to receive a grade A score. Be alert for an opaque-like color. Score this

condition as grade B, or lower.

Crabapple.

High quality crabapple jelly has a pinkish-red color. It should be clear, like apple jelly.

Be alert for a slightly dull color, easily masked by the red color. Brownness of color is

not grade A.

Elderberry.

Highqualityelderberry jelly is a purplish-black color. The color is almost so black that

you should base the color score on luster (sheen), alone.
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1980

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Grape.

Highqualitygrape jelly is a deep,reddish-purple color. Concord jelly is considered the

top-of-the-line. Lower quality grape jelly may have prune juice or vinefera grape juice

added. These grape jellies are usually more red and less purple color. Concord

grapes are sensitive to unusualgrowing conditions and aretypically less purple during

a cool, short growing season. This condition is reflected in the color of the jelly made

from grape juice. Grape jelly is subject to formation of tartrate crystals. Examine the

bottom of the container for the white crystals that are representative of this condition.

Under in-plant grading, set samples aside for examination at a later date because

tartrates may form after packing.

Mixed fruit.

The color of mixed fruit jelly varies with the ratio of fruit ingredients, but should be a

pleasing color. The color of the various fruit ingredients should complement each

other. You may have to judge the color based on luster and clearness only. Yet, the

color should not be opaque or dull. Usually, the typical color of mixed fruit jelly is a

deep, cherrycolor. If the predominance of a single fruit ingredient produces a "muddy"

color, lower the score.

Strawberry.

The color of high quality strawberry jelly should be a "rosy-red" appearance.

Strawberry jelly is one of the most light-sensitive jellies. If it has been stored for any

length of time,be alert for a dull, loss of luster, and generally unappealing appearance.

Under in-plant grading, you may wish to set aside samples or pull samples from the

warehouse stacks that have been packed for some time. Verify the retention of the

typical strawberry jelly color. Don't expose set aside samples to light.

Flavor.

Exceptunder in-plant grading, score flavor last. You should be able to detect the flavor of the

fruit, upontasting,without any hesitation, for a grade A score. If the jelly is "sweet," but has no

detectable fruit flavor, score it as grade B or lower. Personal dislike for specific fruit flavors

should be suppressed, as nearly as practicable, when you evaluate the flavor. It is possible

to have some degree of reliability in scoring flavor without tasting the jelly. Under in-plant

conditions, or when a large number of samples are being graded under lot inspeciton, you

may "sniff" the fruit bouquet. Even under these situations, select representative samples, or

"suspect" samples, to taste for caramelizationand othersimilarconditions. "Sniffing" will help

prevent fatigue or
Jelly and Preserves

1980

10

saturation of your taste buds. It is a temptation to eat jelly when you grade it. Don't do it.

Eating will further saturate your ability to detect slight or questionable flavor qualities. The use

of essence will improve the flavor of jelly and should be given a higher score. Essence adds

a fruit "bouquet" to the jelly. Consider the following points for these jellies:

Apple.

The flavor of high qualityjelly has a "delicate" apple bouquet." Don't second guess the

kind of jelly that you're tasting if you're giving a grade A score. Be alert for apple jelly

made from poor qualityapple concentrate,suchas "musty," astringent" or looverripe."

Apple base jellies.

It may be difficult to distinguish any single fruit ingredient liaroma" or "bouquet."

However, the fruit flavor should be detectable,and not just "sweet." Specific fruits will

be muchstronger in flavor and easier to detect than others. Blackberryand raspberry

will predominate over the apple flavor. Grape should be easy to pick up over the apple

flavor. Be alert for poor quality apple concentrate that might contribute a "musty" flavor.

Artificially flavored jellies.

Apple is usually the base for artificially flavored jelly. Mint and cinnamon are the

predominant flavors. Correct use of the artificial flavoring should yield a jelly which is

stronglyflavored but not"bitter" or "astringent." Ifpoorqualityapple concentrate isused

for the base, it is possible that the artificial flavoring would conceal the objectionable

attributes of the concentrate. In this case, the color may also be poor, and the color

score could be used to control the grade.

Blackberry.

High quality blackberry jelly has a flavor unlike any other fruit jelly. It is obviously

blackberry. It i s one of the most pleasing flavors of any fruit jelly. Absolutely no

"bitterness" should be tolerated in grade A flavor.

Cherry.

Cherry jelly is usually "tart" (sour) but has a "perfume-like flavor that is pleasing. if the

jelly is just "tart" (sour), without the fruit bouquet, score it grade B or lower. Cherries

are a stone fruit susceptible to "rot." Be alert for cherry jelly made from juice that is

pressed from moldy fruit.
Jelly and Preserves

1980

11

Currant.

Black.

Black currant growing is prohibited by State law in many areas; thus, the juice

usually comes from foreign sources. Likewise, black currant jelly is usually an

import item. The flavor of black currant may be too strong to receive a grade

A score. The standards permit an adjustment in the percentage of fruit solids

ratio because of this characteristic.

Red.

The flavor of red currant jelly is somewhatlike thatof cranberry. It has a typical

"bitter" quality.

Elderberry.

Elderberry is too astringent to use full-strength in jelly. Therefore, it is "cut-back" with

other fruit solids or with additional sugar solids. Many people don't like the flavor of

elderberry jelly.

Grape.

High quality concord grape jelly has a distinct, "foxy" flavor. The jelly from concord

grape has an"aroma" or "bouquet" thatis typicalof the fox grape. Nonconcord grape

jelly (nonlabrusca grapes) has a flavor that is milder. Be alert for grape jelly thatis just

"sweet." Also, the mixing of other grape juices or other fruitjuices with concord grape

juice to cut costs, may affect the flavor. While you are testing grape jelly, be alert
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1980

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PRESERVES

Product description.

The Food and Drug Administration (FDA) has established standards of identity for fruit

preserves (jams). These standards list two fruit groups; the finished soluble solids

requirement for eachfruitgroup;the ratio of fruitto sugar; the permissible optional ingredients

that may be used; and labeling statements.

The U.S. standards for fruitpreserves cover the product listed in the FDA standards. You will

usually encounter one of two different broad categories of products when grading preserves

(jams) --a,productmadefromessentiallywhole fruitparticles, called preserves; and a product

madefromseededfruitor pulped fruit, called jam or seedless preserves. The FDA standards

permit preserves to be made from concentrated fruit. "Concentrated fruit" is usually the fruit

ingredient in "seedless preserves." Preservesand jams containthe fruitpulp. They are unlike

fruit jelly which is made from pressed, filtered fruit juices; thus, the standards for preserves

contain a quality factor for"defects." Due to the "unfiltered" nature of fruit preserves, there is

a greater incidence of foreign material in preserves.

Essence.

Essence may be used infruitpreserves and the discussion of essence in the jelly section of

this manual is applicable to preserves.

Nutritive carbohydrate sweeteners.

The discussion of sweeteners in the jelly section of this manual is applicable to preserves.

Soluble solids.

The discussion of soluble solids in the jelly section of this manual is applicable to preserves.

The process of bringing the solids of preserves up to 65" Brix is considered adequate

equalization of solids. The only case where some variability in solids reading might occur in

preserves packed in the same container is in the case of "floating" fruit. However, it is

considered that any difference in the solids between floating fruit and the gel is negligible.

Consistency.

The factor of"consistency" in fruitpreserves is everything discussed in the jelly sectionof this

manual, plus the dispersionof fruitparticles in the gel. If the fruit particles are mostly grouped

at the top or bottom of the container, the factor of consistencyis "substandard". You may use

the general discussion of consistency in

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_ Jelly and Preserves

1980

JELLY
Jelly and Preserves

1980

13

Flavor (continuation).

Grape (continuation).

for tartrates that may be detected by a gritty texture. Ordinarily, preservers are careful to

observe the juice in the bottom of barrels for tartrates as the jelly is being mixed in the

cook-room.If these tartrates are present, and are not removed,

they will becarried into the jelly or will reform after the jelly

is stored.The jelly standards do not have a factor for

"defects".Therefore, handle tartrate crystals as an

objectionablecondition.

Mixed fruit.

It should have a "fruit" flavor and aroma,and not be just 11 sweet". If grape juice is used in the

formula, the flavor of the jelly may be expected to have a predominance of grape "bouquet."

Cherry juice in the formula will contribute a "tart" trait to the overall flavor.

Raspberry.

 Black.

There should be no doubtaboutthe flavor source of the jelly as youopenthe container of black

raspberry jelly. The if aroma" should jump out. Otherwise, the flavor is considered as lower

quality.

Red.

Many people do not like the flavor of red raspberry jelly. High quality red raspberry jelly has

a characteristic taste and "aroma" and is easily distinguishable as red raspberry without

hesitation. The typical, "strong" fruit flavor is different from any other fruit.

Strawberry.

The flavor of highqualitystrawberryjelly should have aslight 11 perfume"trait. This will usually

be provided by the addition of essence, as freezing tends to destroy the very delicate

"bouquet" that is typical of strawberries. There is a wide range in flavor among different

varieties of strawberries, usually high-acid or low-acid. These characteristics will carry-over

to the jelly. Thus, some strawberry jelly may not be tart while other strawberry jelly has a "bite."

Strawberries are highly susceptible to decay; thus, be alert for a "musty@l taste that could

come from moldy berries.

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_ Jelly and Preserves 1980

PRESERVES
Jelly and Preserves

1980

14

Consistency (continuation).

Blackberry.

Whole berry.

Be alert for "Pre-jel," excessive flow and floating fruit.

Seedless.

Be al ert f or "Pre-jel , " grai ny texture, rubberyconsi stency to the overall gel and excessive

flow.

Ch

Cherry is the most troublesome preserve for floating fruit. Observe for this condition by

examination of the dispersion of fruit particles prior to opening the container.

Grape.

Grape jam may "pre-jel," show excessive flow, become grainy or rubbery.

Peach.

Be alert for floating fruitparticles and rubberyconsistency. Peach preserves processed from

firm-ripefruitareespeciallysusceptible to excessively rubberyindividualfruitparticles. Score

down for this condition.

Pineapple.

Core material in crushed pineapple maybecome very objectionable in pineapple preserves.

If the core material is hard, objectionable and constitutes any volume of the prp-serves, score

down for the factor of consistency.

Ra

Essentially the same conditions occur in black raspberries and red

raspberry preserves as described previously for blackberry

preserves.

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_ Jelly and Preserves 1980
Jelly and Preserves

1980

15

PRESERVES

Consistency (continuation).

the jelly section of this manual as a guide for grading consistency under in-plant or lot

situations. Some processors use "flow sheets" to measure the consistency of their preserves.

Theyhave established time/distance criteria for the flow of specific preserves. Eventhough

these criteria have notbeenincluded in the standards, they are generally reliable as basis for

establishing quality levels for preserves. The standards have relaxed the requirements for

specific fruits with respect to fruit particle size and consistency requirements; and for small,

individual serving containers used by the "fast-food" business. Pureed fruit may be used in

the small containers. Also, ripe fruit which tends to cook apart may be used in preserves.

Pre-jel.

"Pre-jel" in fruit jam or fruit jelly is an abnormal "set" or gel" of portions of the product ahead

of the normal "set" or

gel ".It is a gel of the product that has happened before it

should.It is first noted at the cooling pan and during the

fillingoperation. Pre-jel is generally noted upon spreading of

the product and upon eating the product. Occasionally, pre-jel is objectionable as a "hard,

rubbery or crystalline" condition.

The causes or pre-jel include:

1)Improper processing -- inaccurate time/temperature;

2)Too much acid with too much pectin, or just too much acid;

3)Improper order of addition of ingredients;

4)Drying out of the surface preserves in unsealed containers; and

5)When "standard phosphoric acid solution" is used, instant gel will occur -- care must be

exercised in its use.

"Pre-jel" can occur in any high acid fruit, but generally problems occur in blackberries, grape,

strawberries, and orange marmalade.

Consider the condition listed for the following preserves:

Apricot.

Be alertforfloating fruitparticles and rubberyconsistency. If apricot preserves are made from

firm-ripe fruit, there is tendency for individual fruit particles to become rubbery. Even though

the gel strength is high quality, rubbery fruit particles are considered undesirable.

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Jelly and Preserves

1980

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_ Jelly and Preserves 1980

PRESERVES

Color (continuation).

This is anassetin grading preserves. Under lot grading, the quality of the fruit is unknown or

assumed. As a general guide for evaluating the "color" offruitpreserves, youshould expect

the finished preserves to resemble the appearance of high quality fruit, if the preserves are

to receive a high score. Consider these points:

Apricot.

In high quality apricot preserves, you should expect some greenish-yellow fruit particles.

These are permitted by the standards for frozenapricots. However, the greenish-yellowunits

should not be dull .

Blackberry

Be alert for an excessive number of red berries or undercolored berries. If these units are

present, they may also tend to become rubbery under high sugar concentration and are

considered underIi cons i stency, too. Also, the berries should look like blackberries and not

some other similar berries, such as boysenberries or dewberries.

Blueberry.

There should notbe anexcessive number of"red" berries in highqualityblueberry preserves.

Blueberrypreserves manufactured in the U.S.by the large companies are usually made from

cultivated blueberries. Imported blueberry preserves or "mail order" blueberry preserves

could have beenmaufacturedfromthe liwild" type blueberry. The source of the blueberry, wild

or cultivated, would account for considerable color variability.

Cherry

High quality cherry preserves are bright in appearance, like the

appearance of high quality RTP cherries or sweet cherries. Be

alert for the presence of "scald" in the fruit ingredient. Also,

be alert for "bruise" which is contributed by mechanical

harvesting equipment.

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_ Consistency (continuation).
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Strawberry,

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Be a 1 ert f or "pre-j el excess i ve f 1 ow, f ai 1 u re to set , f 1 oat i ng fruit and excessively

rubbery berries. Rubbery berries could go hand-in-hand with undercolored and "cat-faced"

fruit. If the berries are too firm, score down for the factor of consistency.

Failure to set.

If preserves fail to set, they're substandard. Under in-plant grading, these lots are usually set

aside and placed on "hold." Lots placed on"hold" because of consistency may never set, or

they may set as much as 30 to 60 days after processing. When resampling lots placed on

"hold," draw the samples from the stack and not from set aside samples. Resample each

time you reevaluate the lot.

Excessive air bubbles.

Excessive airbubbles are objectionable in fruit preserves. See the discussion of excessive

air bubbles in the jelly section of this manual.

Institutional size containers.

Fruit preserves packed in large, institutional size containers may have "stiffer" consistency

because of additional pectin added to the formulation. The standards do not relax the

requirementsforconsistencyto allowfor this condition. See the discussion of institutional size

containers in the jelly section of this manual.

Color.

The color of fruit preserves will range over a wide number of hues because of varietal

differences in each individual fruit, regional growing conditions and methods of processing.

It is common to expect the quality grade of fruit preserves to be better than the quality grade

of the ingoing fruit. This is because sugar is a "color enhancer." The primary source of the

fruitingredientforpreservesis frozenfruit. Some preserves, such as tomato, are derived from

canned fruit. Under in-plant conditions, with USDA certification of the fruit ingredient, it is

possible to know the quality grade of the fruit.
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Color (continuation).

 Strawberry.

 Strawberry preserves areprobably one of the most popular

 preserves on the market.Therefore, they're encountered more

 frequently in grading. Frozen strawberries from Mexico comprise

the basic fruitingredient. Usually, frozenstrawberries thatare grade B for color will yield grade

A preserves. Frozen strawberries from Mexico are typically "dull". Whether this condition is

caused by slow freezing is unimportant, the point to consider is that during sugaring the

brightness must be restored to receive a high score. Green and white-tipped frozen

strawberries are typical of lower quality strawberries from Mexico. If these berries are used in

preserves you should expect the units to become "dull" -- lower the score. Strawberries vary

in intensityof color because of varietal differences. ifvarieties of strawberries are mixed in the

same preserves they should yield a pleasing appearance. However, the color range should

not be so wide as to yield a range from "materially darkened" to "pinkish-red."

Tomato.

Canned tomatoes that are grade A or grade B should yield a grade A preserve. This is

because of the increase in redness contributed by sugaring, and the absence of green and

yellow tomatoes in grade

A and B.If canned tomatoes have too many green shoulders or too

many yellowareas, the grade of the preserves will be other than

grade A.The seed of specific varieties of tomatoes differ in

color.Since the seed in tomato preserves are highly visible,

theyshould be pleasing inappearance. If the seeds are discolored or affected by any abnormal

condition, lower the score. The core of "coreless" varieties of tomatoes will also be visible. The

"button" should blend with the overall appearance of the tomato tissue and seed. If the "button"

is discolored, score down for the factor of color.

Defects.

Since the fruitingredient in preserves is notfiltered, the standards provide a factor for defects.

The factor of defects gives a handyliniche" for abnormaloccurrences byproviding Table 1,but

it does not answer all of the abnormal conditions that may be found in preserves. Some of

these conditions or defects that occur but are notdescribed in the standards, specifically, are

mud balls in strawberrypreserves, core material in pineapple preserves or "huckleberry" seed

in
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Color (continuation).

Grape.

High quality grape jam is almost black in appearance. This basic background will vary,

depending uponthe growing seasonof the grape. Cool, rainy summers may produce grapes

which are not blue-black in color, but more reddish-blue. It is generally agreed that this

condition should receive a lower score, at the bottom of grade A.

Peach.

The source of the peachfruit, clingstone or freestone, will cause the color of preserves to vary

accordingly. Freestone peaches, affected by abnormal "pit burn," may cause the finished

preserves tb have anexcessive amount of discolored "rag." Score down for this condition, and

it could cause the preserves to grade no higher thangrade B. It is typicalfor frozenpeaches to

have some greenish-red-yellow color. However, these units should not become discolored

during sugaring. When you observe peach preserves in the container, look also for the

presence of "fruit flies." The "blush" ofred color in freestone peaches, will cause some units in

the finished preserves to appear "darker." This is typical.

Raspberry,

Seedless.

The appearance of seedless black raspberry and red raspberry preserves will differ from that

of the regular, whole fruit preserves. Seedless preserves are usually manufactured from

concentrated fruit; thus, the overall appearance of seedless preserves are "darker." With

seedless preserves, the color of the entire containerwillbeuniform-uniformlygoodor uniformly

bad. Luster and sparkle are the keys to evaluating the appearance of these preserves.

Whole berry.

Highqualityraspberries (both black and red) are usually uniformly colored. Youshould expect

the same characteristics of high quality raspberry preserves. Even though deformed berries

are considered under the factor of "defects," these units could become discolored upon

sugaring and cause the color score to be decreased, too.

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Defects (continuation).

Pineapple.

Table I does not mention core material and dark eyes. These defects are considered under

the "umbrella" clause in the Table -linot specifically mentioned."

Plum.

"Gummosis" could cause an objectionable condition, especially if the gum has surfaced.

Strawberry.

Mud balls may be a problem. Many processors use a "salmon ladder" to catch the flow of

preserves as theyleave the cooling pan. The steps in the ladder will catchmany of the "earthy

materials."

Tomato.

A conditionwhichcauses sprouted seed in tomatoes could be a problem in tomato preserves.

The sproutedseeds resemble "worms." Sincethe seeds in tomato preserves are highly visible,

sprouted seeds are objectionable because of their possible misidentification by consumers.

Light box.

Some processors use a light boxor "lighted runway" over whichthe preserves flow on the way

to the filler. Hand-picking at this point, reduces the expected frequency of occurrence of defects

in preserves. Preserves could be expected to be almost defect-free.

Flavor.

Youmayuse the discussionof"flavor" in the jelly sectionof this manualas a guide for the flavor

in preserves. The quality of the ingoing fruit, the method of processing and the care and

handling of the preserves during packing will determine to a greatextent the flavor score of the

finished preserve. Just as in grading jelly, you should not eat the preserves during grading.

Eating will saturate your tolerance for sweet food and before the end of an 8-hour shift or the

completion of grading several samples, the very best preserves will become tasteless. One

good procedure is to set aside samples for evaluation several months after packing. This

procedure will enable you to compare what you're doing now to what you did before to help

overcome "drift" in evaluation of flavor or any of the other quality factors.

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PRESERVES

Defects (continuation).

blueberrypreserves. Also, when a mixture of fruits are used, such as pineapple and strawberry

preserves, occurrences of defects in combination are not answered. Use of the proviso in the

standards, linotspecifically mentioned," is totallysubjective,and varies in interpretationamong

graders. Other situations may cause problems. One of these is that allowances in Table I are

geared to specific allowances in individual fruit standards. It is possible for a "rock bottom"

grade fruit ingredient to fail the grade allowance in Table I that is comparable to the fruit

standard. In addition to the specific defects cited in Table I, consider the following:

Apricot.

Be alert for San Jose Scale or "freckles." Also,observe for fruit flies, worms, hoppers, and pit

fragments.

Caneberries.

Be alert for "moldy" berries and insects, such as thrip.

Blueberry.

Be alert for "huckleberries" (preserves that are made from "wild" blueberries). Also,observe

for maggots. If you have access to the fruit ingredient prior to preserving, and the berries are

not IQF, observe the top layer of the drums for maggots that crawl to the top.

Grape.

Be alert for tartrates. Jam is an unfiltered product. The tartrate crystals in the grape pulp, if any,

are transferred from the drum into the preserves. Also, be alert for mold or yeast that may form

on the top layer of the jam (headspace) after packing. You may want to random sample from

the stack, periodically, and check for this condition. Set aside samples occasionally if product

is shipped immediately after processing.

Peach.

Be alert for fruitflies. Also, "pit burn" may cause a unit of fruit to be considered as "blemished."

Cite the standards and grading manuals for peaches (clingstone and freestone) to grade this

condition if it is found in the preserves.

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U.S. Government Printing Offic@ : 1986 490-918/40484
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