The United States Department of Agriculture (USDA) evaluates the quality of commercial fruit jam based on texture, color, and flavor (U.S. Department of Agriculture, 1980). Although a commercial fruit jam may receive a high rating, this does not indicate that the product will be in high demand among consumers. Current consumer food trends show a growing demand for simple, natural and preservative-free ingredients (Sloan, 2011). Making homemade fruit jam allows for more control over the ingredient list and perhaps an alternative solution to commercial fruit jam. The perception of color, flavor and texture are some of the characteristics that consumers can use to judge the quality of a food product. These characteristics are important in the perception and acceptability of food choices because consumers drive demand and impact the quality of food produced in the United States (McWilliams, 2012, p.45). When making fruit jam, ingredients that affect texture, color, and flavor include corn-derived sweeteners or sucrose, pectin type, pH, temperature, agitation, and soluble solids, fruit quality (USDA, 1980, p.4). The sweetener chosen for commercial fruit jams is influenced by price (USDA, 1980, p.3). Typical “commercial” brands use corn-derived sweeteners as the primary sweetening solution and add only sucrose to control texture, flavor, and color (USDA, 1980, p.4). The use of sucrose influence on the consistency affects the gelling properties of the final product. Sucrose is also important for the preservation of fruit jelly to stabilize its shelf life, taste and texture (Javanmard & Endan, 2010). The use of lemon juice as an added acid in the fruit jam recipe affects the gelling process when combined with pec ...... middle of paper ...... ure and Natural Resources Publication 8256. Page 1-15. Javanmard, M., & Endan, Johari. (2010). Investigation of the rheological properties of fruit jams. International Journal of Chemical Engineering and Applications, 1, (1) 31-37.McWilliam, M. (2012) Foods Experimental Perspectives 7thed. Prentice Hall.Sloan, A., E. (2011, April). Top 10 food trends. Food Technology, 65(4). 24-40. Retrieved from http://www.ift.org/food-technology/pastissues/2011/april/features/foodtrends.aspx?page=viewallSloan, A., E. (2011, July). Navigate the natural market. Food Technology, 65(7). 10-20. Retrieved from http://www.ift.org/food-technology/past-issues/2011/july/features/navigating-the-natural-marketplace.aspx?page=viewallUniversity of Georgia, College of Consumer and Family Sciences National Center for home food storage http://nchfp.uga.edu/questions/FAQ_jellied.html