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Arizona's cottage food laws allow you to make at home, and sell, certain baked goods and jams, jellies, preserves, and fruit butter that comply with the the regulation in 21 CFR Part 150 of the Code of Federal Regulations. Fear not, we will explain all that below!
First, you may want to see this page for the general requirements of Arizona's cottage foods program, before you jump into the specifics for jams and jellies below.
All jams, jellies, preserves, and fruit butter made under the Arizona Cottage Food Program must follow the rules set by the Food and Drug Administration (FDA) regarding:
Here's what that means:
You may only use the fruits below in each type of product.
Fruit Butter: Apple, Apricot, Grape, Peach, Pear, Plum, Prune, Quince
Fruit Jelly: Apple, Apricot, Blackberry, Black Raspberry, Boysenberry, Cherry, Crabapple, Cranberry, Currant, Damson, Plum, Dewberry, Fig, Gooseberry, Grape, Grapefruit, Greengage, Greengage Plum, Guava, Loganberry, Orange, Peach, Pineapple, Plum, Pomegranate, Prickly Pear, Quince, Raspberry, Red Raspberry, Red Currant, Strawberry, Youngberry
Fruit Jams & Other Preserves:
Group I: Blackberry (other than dewberry), Black raspberry, Blueberry, Boysenberry, Cherry, Crabapple, Dewberry (other than
boysenberry, loganberry, and youngberry) Elderberry, Grape, Grapefruit, Huckleberry, Loganberry, Orange, Pineapple, Raspberry, Red Raspberry,
Rhubarb, Strawberry, Tangerine, Tomato, Yellow Tomato, Youngberry
Group II: Apricot, Cranberry, Damson Plum, Fig, Gooseberry, Greengage Plum, Guava, Nectarine, Peach, Pear, Plum (other than Greengage Plum and Damson Plum), Quince, Red Currant, Currant (other than black currant)
Fruit Butter: ".shall contain not less than 5 parts by weight of the fruit ingredient. to each 2 parts by weight of the (sugar)
This roughly equals 0.4 lbs of sugar to 1 lb of fruit.
Fruit Jelly: ".shall contain not less than 45 parts by weight of the fruit juice ingredient. to each 55 parts by weight of the
This roughly equals 1.2 lbs of sugar to 1 lb of fruit.
Fruit Jams and other Preserves: "Group 1 fruits must have 47 parts by weight of the fruit ingredients to each 55 parts by weight
of the (sugar) ingredient; and in all other cases, 45 parts by weight of the fruit ingredients to each 55 parts by weight of the (sugar)
This roughly equals to 1.17 lbs of sugar to 1 lb of fruit for Group 1 fruits and 1.2 lbs of sugar to 1 lb of fruit for all other cases.
Only the following ingredients are allowed. You don't have to add them (they are optional) but you may not add other ingredients.
Office of Environmental Health
150 N. 18th Avenue, Suite 140
Phoenix, AZ 85007
(602) 364-3146 Fax
Email: [email protected]
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