Nutrition Labels and Costing for Jam and Preserve Makers

Strawberries from a farm in June and frozen strawberries from a distributor in January do not cost the same. Add each source as a supplier with its own price for the fruit, along with your sugar, pectin and lemon juice. KitchenSync costs each batch at the lowest unit price you have entered. Update a price when the season turns and every jam made with that fruit is recosted. See ingredient pricing.

FDA's reference amount for jams and jellies is 1 tablespoon (21 CFR 101.12(b)). Weigh a tablespoon of your jam, enter that as the serving size with "1 Tbsp" as the household measure, and KitchenSync builds the Nutrition Facts label. The sugar you add counts as added sugars. The sugar in the fruit counts only toward total sugars. See the nutrition label generator.

Save each jar as a packaging format with its net weight, serving size and label format. Check the jars a recipe is sold in and export their labels together. A 1.5 oz sampler jar has little room, so it may qualify for the linear format, which FDA allows on packages with 40 square inches or less of label space when a vertical or tabular label does not fit (21 CFR 101.9(j)(13)(ii)(A)). The same formats work for every flavor, so a new jam needs only its recipe.

A low-sugar strawberry, a strawberry with vanilla and the classic can be linked versions of one recipe, with the one you sell most marked primary. Each version has its own label, ingredient list and cost. A base you reuse, such as a pectin stock or a spiced syrup, can be a recipe of its own used inside the others. See recipe versioning and recipes inside recipes.