Strawberry jam
45% fruit · Brix 65 minimum
The reference line. Full specification published above.
Inquire about this product: Strawberry jamJams, jellies & fruit spreads
Jam, Jelly & Fruit Spread Programs
Fruit jams and spreads photographed close, spooned and glossy
Fruit jams, jellies, preserves and spreads for retail and foodservice, from a 20 gram portion to a catering pail.
Jams, jellies, preserves and spreads differ in fruit content, soluble solids and the name they may carry on a label, so a program is quoted against the product class before the flavor is chosen.
At a glance
- Product selection
- Jams · jellies · fruit spreads
- Packaging options
- Retail jar · Large jar · US retail jar · Mini jar · and 2 more formats
- Before quotation
- Share the product, destination, pack size and estimated quantity. Final options are confirmed for your order.
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Reference product
Strawberry jam, the reference line
The reference line of the range and the one carrying the fullest documentation, so its complete specification is published below. Every other flavor follows the same production standard at its own fruit content, confirmed for the selected program.
Technical specification
Strawberry fruit jam, product specification
The specification for the reference line, with the analysis method recorded against each limit. Each flavor carries its own sheet at its own fruit content.
OriginEgypt
Recipe composition, by weight of the ingoing ingredients
| Fruit | 45%, strawberry pieces and pulp |
|---|---|
| Sugar | 54.35% |
| Pectin | 0.35%, as the thickening agent |
| Citric acid | 0.30%, as the acidifying agent |
| Color | No artificial color in the classic fruit-jam range; berry-line color declarations are confirmed per recipe |
Physical and chemical
| Soluble solids, Brix | Not less than 65%, method ISO 2173 |
|---|---|
| pH | 2.9 to 3.2, method ISO 1842 |
| Texture | Semi-solid, spreadable |
| Color and flavor | Characteristic of the fruit the product is labeled after |
| Reference standard | CODEX STAN 296-2009, amended 2017 |
Microbiological limits
| Total plate count | Not more than 8,000 cfu per g, method ISO 4833 |
|---|---|
| Yeast and mold | Below 10 cfu per g, method ISO 21527-2 |
| Total coliforms | Below 10 cfu per g, method ISO 4832 |
| Escherichia coli | Below 10 cfu per g, method NMKL 125:2005 |
| Staphylococcus aureus | Below 10 cfu per g, method ISO 6888-1 |
| Salmonella | Not detected in 25 g, method ISO 6579 |
Nutrition, per 20 g serving
| Energy | 52 kcal |
|---|---|
| Total fat | 0 g |
| Total carbohydrate | 13 g, of which sugars 13 g |
| Dietary fiber | 0 g |
| Protein | 0 g |
| Sodium | 10 mg |
Filling, storage and life
| Shelf life | 18 to 24 months, set against the legislation of the market of retail sale |
|---|---|
| Storage | Cool and dry, 20 to 25 degrees Celsius, away from humidity and direct sunlight |
| After opening | Closed tightly and refrigerated, best consumed within one week |
| Closure | Safety-button cap under vacuum, 35 cmHg |
| Head space | Below 10%, method CAC/RM 46-1972 |
| Stacking | Palletized, no more than 15 cartons high |
Program terms
| Order and schedule | Minimum order, lead time and delivery schedule are defined by the nature and breakdown of each supply program - product, format, brand and destination - and confirmed with the quotation. |
|---|---|
| Incoterms and payment | Programs are executed under Incoterms® 2020 - FOB, CFR, CIF, and DAP or DDP for selected destinations. Payment terms and shipment plan are confirmed with the quotation. |
Origin is confirmed for the selected program and stated on the shipping documents. Shelf life is counted from the date of production. Remaining shelf life at delivery depends on the production slot and transit for the selected program and is stated on the program sheet.
Quality & compliance
Quality documentation is confirmed for the selected program and destination market. Batch-specific analysis, applicable certificates and export documentation are provided to qualified buyers. Compliance and quality · US import compliance and FSVP.
Physical, chemical and microbiological results are issued per lot against the agreed specification, with the analysis method recorded beside each limit.
Figures are the specification limits for the reference line and are confirmed on the program specification before order.
Jam
Fruit jams at 45% fruit
The classic jams, all produced on the same base: 45% fruit, not less than 65% soluble solids, pH 2.9 to 3.2, and no artificial color.
Apricot jam
45% fruit
Apricot pieces and pulp on the standard jam base.
Inquire about this product: Apricot jam
Fig jam
45% fruit
Whole-fruit fig jam, the densest of the classic set.
Inquire about this product: Fig jam
Orange marmalade
33% fruit · 12% peel
The only line carrying declared peel, which is what makes it a marmalade rather than a jam.
Inquire about this product: Orange marmalade
Apple jam
45% fruit
Mild apple jam, also the carrier fruit in one of the blends.
Inquire about this product: Apple jam
Guava jam
45% fruit
Tropical guava, produced single-fruit and blended with strawberry.
Inquire about this product: Guava jam
Pineapple jam
45% fruit
Pineapple recipe with added pineapple flavoring declared; the sales name is confirmed for the destination market.
Inquire about this product: Pineapple jam
Mango jam
45% fruit
Mango pulp on the standard jam base.
Inquire about this product: Mango jamEach flavor carries its own specification sheet at the fruit content shown.
Berry
Berry jams
The berry set, on the same 45% fruit base. Color retention through an 18 to 24 month shelf life is the technical problem these recipes solve.
Blackberry jam
45% fruit
Deep blackberry jam, with a declared caramel and mulberry color to hold the shade.
Inquire about this product: Blackberry jam
Raspberry jam
45% fruit
Raspberry jam with seeds through it, on the standard base.
Inquire about this product: Raspberry jam
Blueberry jam
45% fruit
Blueberry jam, the lightest acid load of the berry set.
Inquire about this product: Blueberry jam
Mixed berries
20% strawberry · 15% raspberry · 10% blueberry
Three berries to a declared ratio rather than an unspecified mix.
Inquire about this product: Mixed berriesWhere a permitted color is used it is declared on the label for the destination market.
Blends
Multi-fruit blends
Blended recipes at the same 45% total fruit. The ratio is published because it drives both the flavor and the target cost.
Mixed fruit, with apple
6% strawberry · 12% apple · 12% orange · 15% fig
The four-fruit blend, the broadest flavor in the range.
Inquire about this product: Mixed fruit, with apple
Mixed fruit, without apple
10% strawberry · 16% orange · 19% fig
The same blend built on fig and orange, for programs that exclude apple.
Inquire about this product: Mixed fruit, without apple
Strawberry with guava
27.5% strawberry · 17.5% guava
A two-fruit blend, strawberry led.
Inquire about this product: Strawberry with guavaA blend can be reformulated to a different ratio for a program, against a retained sample.
Jelly & preserve
Jellies and preserves
Two products that are neither jam nor spread. A jelly is built on juice and sets clear; a preserve carries large fruit pieces. Both are produced to the US retail jar sizes.
Grape jelly
Brix 65 to 66 · pH 3.0 to 3.2
Built on grape juice with no fruit pieces, so it sets clear. Produced in 510 g (18 oz) and 765 g (27 oz) jars at 24 months ambient.
Inquire about this product: Grape jelly
Strawberry preserve
Fruit content per recipe · Brix 65 to 66
Large strawberry pieces held in a firm set. pH 3.00 to 3.20, acidity 0.75 to 0.85%.
Inquire about this product: Strawberry preserveBoth lines are documented at 24 months ambient with a full nutrition panel, in 510 g and 765 g jars.
Spread
Fruit spreads
A softer set at 55% soluble solids and a lower fruit load. A spread is declared differently from a jam and is quoted as its own product.
Strawberry spread
20% fruit · 55% solids
The volume spread line. pH 2.80 to 3.00, acidity 0.75 to 0.85%.
Inquire about this product: Strawberry spread
Grape spread
10% fruit · 55% solids
Built on grape juice, colored with black carrot and caramel.
Inquire about this product: Grape spread
Apricot spread
55% solids
Apricot on the spread base, produced in the squeeze format as well as the jar.
Inquire about this product: Apricot spread
Pineapple spread
55% solids
Pineapple on the spread base, for breakfast and bakery programs.
Inquire about this product: Pineapple spreadSpreads run at pH 2.80 to 3.00, below the jam range, which is what holds the softer set stable.
The full range
Four product classes, twenty-three lines
Fruit content is what separates a jam from a spread, and it is the figure that decides how a product is declared on a label. It is stated for every line below.
Fruit jams8 products
The classic jams. All are produced at 45% fruit with no artificial color, to not less than 65% soluble solids.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Strawberry | 45% fruit | 65% minimum · jam |
| Apricot | 45% fruit | 65% minimum · jam |
| Fig | 45% fruit | 65% minimum · jam |
| Orange marmalade | 33% fruit plus 12% peel | 65% minimum · marmalade |
| Apple | 45% fruit | 65% minimum · jam |
| Guava | 45% fruit | 65% minimum · jam |
| Pineapple | 45% fruit | 65% minimum · jam |
| Mango | 45% fruit | 65% minimum · jam |
Berry jams4 products
The berry lines run on the same 45% fruit base. Blackberry, raspberry and blueberry carry a permitted color where the fruit alone will not hold the shade through shelf life.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Blackberry | 45% fruit | 65% minimum · jam |
| Raspberry | 45% fruit | 65% minimum · jam |
| Blueberry | 45% fruit | 65% minimum · jam |
| Mixed berries | 45% fruit, 20% strawberry, 15% raspberry, 10% blueberry | 65% minimum · jam |
Fruit blends3 products
Multi-fruit recipes at the same total fruit load. The blend ratio is published because it changes the flavor profile and the cost.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Mixed fruit, with apple | 45% fruit, 6% strawberry, 12% apple, 12% orange, 15% fig | 65% minimum · jam |
| Mixed fruit, without apple | 45% fruit, 10% strawberry, 16% orange, 19% fig | 65% minimum · jam |
| Strawberry with guava | 45% fruit, 27.5% strawberry, 17.5% guava | 65% minimum · jam |
Jellies and preserves2 products
A jelly is built on fruit juice rather than fruit pieces and sets clear. A preserve carries whole or large fruit pieces and sits above the spread class on fruit content.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Grape jelly | From grape juice, no fruit pieces | 65 to 66% · jelly |
| Strawberry preserve | Confirmed per program | 65 to 66% · preserve |
Fruit spreads4 products
A spread is a separate product from a jam: lower fruit, lower soluble solids, a softer set and a different label declaration. It is not a reduced-sugar jam.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Strawberry spread | 20% fruit | 55% · spread |
| Grape spread | 10% fruit | 55% · spread |
| Apricot spread | Confirmed per program | 55% · spread |
| Pineapple spread | Confirmed per program | 55% · spread |
Alternative jam recipes2 products
Produced as separate recipes on their own specification, not as a variant of the standard jam.
| Line | Fruit content | Soluble solids and class |
|---|---|---|
| Jam, alternative sugar level | Core flavors | Recipe and any nutrition claim confirmed per destination market |
| Jam, alternative declaration | Core flavors | Recipe and any absence claim confirmed per destination market |
Fruit content, soluble solids and the finished label declaration are fixed on the program specification before the first run, because the class the product falls into decides how it may be named in the destination market.
Request the full current rangePackaging
From a 20 gram portion to a catering pail
Six formats across retail, hotel breakfast and foodservice. Every jar is glass with a safety-button cap sealed under vacuum.
Packs are shown for size and type only. The exact container, closure and artwork are confirmed in the program specification.
Retail jar
380 g (13.4 oz) · 450 g (15.9 oz)
- Channel
- Retail
- Case configuration
- 12 per case
The shelf format. Case gross weight 6.78 kg (14.9 lb) or 8.4 kg (18.5 lb).
See loading: Retail jar →
Large jar
800 g (28.2 oz) · 900 g (31.7 oz)
- Channel
- Retail · Family
- Case configuration
- 12 or 6 per case
The family size. Case gross weight 13.3 kg (29.3 lb) or 7.34 kg (16.2 lb).
See loading: Large jar →
US retail jar
510 g (18 oz) · 765 g (27 oz)
- Channel
- Retail · USA
- Case configuration
- 12 per case
The US shelf sizes, used for the jelly and preserve lines. Glass jar with a metal cap.
See loading: US retail jar →
Mini jar
30 g (1.06 oz)
- Channel
- Hotel · Breakfast
- Case configuration
- 120 per case
The breakfast tray jar. Case gross weight 11.4 kg (25.1 lb).
See loading: Mini jar →
Portion pack
20 g (0.7 oz) · 25 g (0.88 oz) · 30 g (1.06 oz)
- Channel
- Hotel · Airline
- Case configuration
- 200 or 224 per case
Sealed single portion for breakfast buffets, airlines and catering.
See loading: Portion pack →
Foodservice pail
Catering pail · bakery box
- Channel
- Foodservice · Bakery
- Case configuration
- Per program
Bulk format for bakery fillings and hotel kitchens, configured to the program.
See loading: Foodservice pail →ClosureGlass jar with a safety-button cap, sealed under 35 cmHg vacuum, head space below 10%.
Shelf life18 to 24 months, set against the legislation of the market of retail sale and the program requirement.
StorageAmbient, 20 to 25 degrees Celsius, away from humidity and direct sunlight. Palletized no more than 15 cartons high.
MarkingCountry of origin, net weight, production date, expiry date and batch code on every jar, to the destination market standard.
Loading capacity
Container loading by pack size
Cases per container for each pack size, in both box sizes. Jam is dense and glass is heavy, so the large jars reach the weight limit while the portion packs fill the volume.
Loading table by product
| Pack size | Case, gross weight | Cases per 20 ft | Cases per 40 ft |
|---|---|---|---|
| Jar 900 g (31.7 oz) | 6 per case · 7.34 kg (16.2 lb) | 1,920 cases | 3,360 cases |
| Jar 800 g (28.2 oz) | 12 per case · 13.3 kg (29.3 lb) | 1,440 cases | 1,960 cases |
| Jar 450 g (15.9 oz) | 12 per case · 8.4 kg (18.5 lb) | 2,520 cases | 2,940 cases |
| Jar 380 g (13.4 oz) | 12 per case · 6.78 kg (14.9 lb) | 2,880 cases | 3,600 cases |
| Jar 380 g (13.4 oz), alternative sugar level | 12 per case · 7 kg (15.4 lb) | 2,700 cases | 3,600 cases |
| Mini jar 30 g (1.06 oz) | 120 per case · 11.4 kg (25.1 lb) | 1,560 cases | 2,160 cases |
| Portion 20 to 25 g | 200 per case · 6.5 kg (14.3 lb) | 1,700 cases | 3,740 cases |
| Portion 20 to 25 g | 224 per case · 6.4 kg (14.1 lb) | 1,560 cases | 3,120 cases |
Figures are approximate, based on the cases the producing site loads on each format. Pallet configuration is confirmed before booking, and the final count at loading.
Private label
Private-label jam and spread programs
Fruit content, product class, pack format, artwork and label declarations are configured under your brand, with documentation coordinated for the destination market before the first shipment.
- 01
Class & fruit content
Jam, jelly, preserve or spread selected, and the fruit percentage set against a retained sample.
- 02
Pack format
Jar size, mini jar, portion pack or foodservice pail, chosen for the channel.
- 03
Artwork & declarations
Label prepared with the name, fruit content and ingredient declarations the destination market requires for that class.
- 04
Date marking
Shelf life fixed against the legislation of the market of retail sale, and the date format agreed.
Supply execution
Supply execution, aligned before shipment
- Specification confirmationProduct class, fruit content and target parameters confirmed for the program before booking.
- Analysis per lotPhysical, chemical and microbiological results issued against the agreed specification.
- Label reviewProduct name, fruit content, ingredient list and date marking reviewed for the destination market.
- Storage and shipmentAmbient route planned, with remaining shelf life on arrival fixed in the contract.
- Independent inspectionIndependent pre-shipment inspection (SGS or equivalent) is arranged on request at loading.
Samples follow once a program, specification and commercial terms are agreed.
Buyer FAQ
Common questions on jam, jelly and fruit spread programs
Can ALPHATRADE supply jams, jellies and fruit spreads under our brand?
ALPHATRADE supplies jams, jellies and fruit spreads as a private-label program and contracts with you as seller. Your brand and label artwork are combined with a class, fruit content and pack format from this page, and specification, artwork coordination, production, documentation and delivery are managed as one program.
What jar and packaging formats are available for retail and foodservice?
The documented formats are the retail jar, the large jar, the US retail jar, the 30 g (1.06 oz) mini jar, the portion pack and the foodservice pail. The US retail jar is the format most often specified for United States retail. Closure type, case configuration and pallet pattern for each are set out above.
How is fruit content specified, and what decides the product class?
Fruit content and the class - jam, jelly, preserve or spread - are written into the program specification before the first order, because the naming rules and the minimum fruit content differ by market. The declaration is reviewed against the requirements of the destination market before artwork is approved, and each lot is analyzed against the agreed specification.
What has to be settled before custom jar labels go to print?
Four things, in this order: the product and the pack format; print-ready artwork, or a brief if design support is needed; written confirmation of rights to any licensed name, logo or mark that appears on the pack; and the destination labeling review, where the ingredient and allergen declarations are checked against the requirements of the market the goods enter.
Who is responsible for FDA requirements when importing jams and fruit spreads into the United States?
FSVP obligations sit with the designated FSVP importer, where applicable, and producing facilities keep their own applicable FDA obligations. The Foreign Supplier Verification Program is the importer's duty under FSMA, not the supplier's, and the FSVP importer is generally the US owner or consignee at entry, which may be a different company from the customs importer of record. Prior Notice must reach the FDA before arrival, filed by the designated filer. ALPHATRADE supplies the supplier-side evidence the importer's file requires and provides the product, producing-site and shipment data the filer needs.
Questions that apply to every program, on certification, the documents that travel with each lot and United States entry, are answered on Compliance & Quality and US food import compliance.
Buyer guides
Related buyer guides
- How to read a food specification sheet
What a technical data sheet must tell you
- Labeling imported food for the United States
Label elements, dual units, allergens and origin marking
- FSVP: what you must hold on every foreign supplier
What the file must contain, and where files fail
- HS codes for imported food
How goods are classified, and who is responsible for it