US grades, and whether to use one
Updated
The grades
Grades are voluntary and separate from the standard of identity, which is the first thing to be clear about. Meeting a grade says something about quality; meeting the standard says what the product is.
| Product | US Grade A | US Grade B | Solids |
|---|---|---|---|
| Fruit preserves or jams | not less than 85 points | not less than 70 points | not less than 65 degrees Brix |
| Fruit jelly | not less than 90 points | not less than 80 points | not less than 65 percent |
The score is made up of consistency, color, freedom from defects and flavor, each judged against the published standard. Grade A jam is described as having good consistency, good color, practically free from defects and good flavor; Grade B as reasonably good on each.
Why jelly is held to a higher score
The scoring is tougher for jelly for a reason that follows from what jelly is supposed to be, and it is mostly about clarity and consistency rather than flavor.
Because a jelly has nowhere to hide. There are no fruit solids to carry color or texture, so consistency and clarity are the product. That is the same reason cloudiness matters more in a jelly than in a jam.
Whether to use one
For most small producers this is optional and usually not worth the effort, with one exception where it earns its place. A buyer who asks for a grade is the exception, and they will tell you which one they want rather than leaving you to choose.
Not for a market stall, where the grade means nothing to the buyer. Possibly for a wholesale or institutional account, which may ask. The useful thing for a small producer is the scoring criteria rather than the grade: they are a published list of what a trained inspector counts as a defect in this product.