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Infusing spices in Jams?

This topic contains 2 replies, has 1 voice, and was last updated by  Rich 10 years, 3 months ago.

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  • August 13, 2014 at 12:05 pm #10518

    Rich

    hello i would like to know how to gauge what goes in stating the amount of an ingredient if a spice such as cinnamon is used(stick form) and cooked(infused) into a jam? if its not necessarily used as part of the jam make up and removed after the infusion how do you include it in the amount when labelling and sending your permit for approval?

    August 15, 2014 at 4:04 am #10590

    David Crabill
    Keymaster

    I’m not a labeling specialist, so this advice just comes from what I do know. I don’t necessarily know the best way to accomplish this, but here are some ideas:

    1. Ingredients must be ordered by weight, and my guess is that the weight of cinnamon that you are infusing is quite small. If your ingredient list is such that it’s obvious that the cinnamon amount would be the last ingredient, then you don’t need to know the exact weight.
    2. If you want to know the weight of cinnamon that gets transferred, something you could do is weigh the cinnamon stick before putting it in the pot, and then fully dehydrate it and weigh it again. This could be a very small amount so you’d probably need a scale that’s accurate to at least a milligram.
    3. One thing that the labeling rules allow you to do is list insignificant ingredients out of order. You do this at the end of your ingredient list by saying “Contains 2% or less of cinnamon…” http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.4

    August 15, 2014 at 9:53 am #10594

    Rich

    Thanks for this reply this is great information that I needed just so I kind of know where to go with this. Thanks again.

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