The flavonoids and other phenolics present in different commercial jams of apricot, peach, plum, strawberry, sour orange, apple, and pear have been studied, and the characteristic compounds for each different jam identified. As a general rule these substances do not differ from those found in the natural fruits. Every jam type generally has a distinctive flavonoid pattern characterized by the occurrence of one or more markers. The high sugar and pectin contents of fruit jams constitute an important problem in the extraction of phenolic compounds for analysis. This problem has been solved by filtration of the diluted original extracts through Amberlite XAD-2 resin columns