Jams, Chutneys & Preserves

Food safety

Use a validated product and process, then prove the controls are repeated.

1. Register the food business before production starts.
2. Fix the recipe by weight and specify the ingredient standards.
3. Identify acidity, water activity, heat process, fill temperature, closure and storage as relevant controls.
4. Use calibrated measuring equipment and document each batch.
5. Check seal integrity, contamination, container suitability and cooling.
6. Use laboratory or competent technical advice where the recipe or process falls outside established validated guidance.
7. Create withdrawal and recall records that link every jar to a batch.

Labelling

The legal name and ingredient declaration must match the real recipe.

• Use the reserved name “jam,” “extra jam,” “jelly” or “marmalade” only if the product meets the applicable composition standard.
• Otherwise use an accurate descriptive name that does not mislead.
• List ingredients in descending order and emphasise regulated allergens.
• Declare net quantity, date mark, storage instructions, responsible operator and lot/batch details where required.
• Where required by jam rules, state fruit content or other prescribed particulars.
• Check the 2026 amended breakfast-food rules before approving a new honey-sweetened, reduced-sugar or novel preserve label.

Shelf life

Set two clear periods: unopened and after opening, where relevant.

Shelf life depends on recipe, process, jar, closure, headspace, contamination controls and storage. Sugar reduction, larger pieces, fresh herbs or a new jar can change the result.

1. Define the expected unopened storage condition.
2. Validate microbiological safety and quality using suitable evidence.
3. Challenge the worst realistic batch and storage conditions.
4. Set the best-before or use-by wording and an internal withdrawal date.
5. State “refrigerate after opening” and an opened-use period only when both are justified.
6. Revalidate after changing the recipe, supplier, jar size, cap, process or storage.