Products that meet jam standards are products that meet sensory, physical, chemical and microbiological indicators.

1. In terms of sensory indicators, the jam should be yellow or light yellow, shiny, and uniform; the taste and smell should be the flavor of cherry jam, without any burnt or peculiar smell; the texture should be Gummy, slowly spreading, sugar-free crystals, seedless and stemless.

2. In terms of physical and chemical indicators, the total sugar content of jam should not be less than 55% (calculated as invert sugar), and the soluble solids should not be less than 65%.

3. In terms of microbial indicators, jam should be free of pathogenic bacteria and spoilage caused by microorganisms.