Mississippi direct-to-consumer compliance, guide 21 of 24

Preserves

Jams, jellies and preserves are cottage foods if they meet federal fruit and sugar standards.

Cottage Food Eligible
47 to 55fruit to sugar ratio, Group I jams and preserves
45 to 55ratio for Group II fruits and jellies
$35,000gross annual sales cap
No butteranimal-fat antifoam excluded

What is covered

  • Jams, jellies and preserves meeting 21 CFR 150
  • Pectin, lemon juice, spices and acidifiers as allowed ingredients
  • Tested recipes in jars sold in person

Needs a different path

  • Fruit butters and spreads not meeting the federal standard
  • Antifoam from animal fats such as butter
  • Online, mail or wholesale sales

Three compliance steps

  1. A

    Meet the standard

    Use allowed fruits at the required fruit to sugar ratios: about 1 lb fruit to 1.17 lb sugar for Group I; 1.2 lb for Group II and jellies.

  2. B

    Follow a tested recipe

    Use an unaltered recipe from MSU Extension, USDA or the National Center for Home Food Preservation.

  3. C

    Label and sell direct

    Cottage label, allergens, net weight and disclaimer; sell in person in Mississippi.

Quick reference

ItemRuleRegulator
Group I jam and preservesFruit ingredient 47 to sugar 55 (about 1 lb to 1.17 lb)FDA 21 CFR 150
Group II jam and preservesFruit ingredient 45 to sugar 55 (about 1 lb to 1.2 lb)FDA 21 CFR 150
JelliesJuice ingredient 45 to sugar 55 from the listed fruitsFDA 21 CFR 150
AntifoamNot from animal fats such as butterFDA / MSDH
RecipeTested and unaltered recipe highly recommendedMSU Extension
LabelCottage disclaimer in 10-point typeMSDH

Common questions

Can I sell low-sugar jam?

Only if it meets the federal standard. Reduced-sugar products need separate review.

Can I sell pepper jelly?

Peppers are low-acid vegetables. Use a tested recipe and ask MSDH whether it falls under acidified rules.

What is the sales cap?

$35,000 in gross annual cottage food sales.

Printable checklist