Guide

Nutrition label for jam and jelly

A jam label is mostly about sugar. Carbohydrate, total sugars and added sugars carry the panel. Fat and protein sit near 0.

Short answer: use a tablespoon with its gram weight, add up the fruit and sugar, and print the sugar lines. A direct seller under the FDA retail limits can be exempt.

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Nutrition Facts

SAMPLE DATA

Serving size1 tbsp (20g)

Amount per serving

Calories50

% Daily Value*

Total Fat 0g0%

Sodium 0mg0%

Total Carbohydrate 13g5%

Total Sugars 12g

Includes 10g Added Sugars20%

Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sample data, not a real product.

Serving size

Jam is measured by the spoonful. The FDA reference amount for jams and jellies is 1 tbsp (21 CFR 101.12), written as 1 tbsp (__ g). Weigh a level tablespoon of your own batch for the grams.

The two sugar lines

Both appear on the panel. They are not the same number.

Total sugars

Everything sweet

The fruit's natural sugar plus any sugar you add. In the example above that is 12 g.

Added sugars

What you put in

The sugar and syrup you add. In jam this is often most of the total. In the example above that is 10 g, and it also gets a % Daily Value.

When you can skip the panel

A direct seller under the FDA retail limits can be exempt, as long as the package makes no nutrition claim. Read the exemption guide, then decide. Rounding for every line is in the rounding rules guide.

Make your jam label

Type in your recipe. Free, no account, no card.

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Source: 21 CFR 101.9 and 101.12, eCFR. Check the current eCFR before you rely on a value.