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Frozen fruit of five locally grown strawberry cultivars and a recent introduction were compared to imported berries for making jam. Line scales were used to evaluate sensory attributes. Cultivars differed only in acidity, fruity flavor, and berry integrity. Jam produced with Quebec-grown berries was less acidic and more fruity tasting than that made from imported Mexican berries. `Kent' had better fruit integrity than Mexican berries, followed by `Chambly', `Midway', `Bounty', and `Glooscap'. Frozen local strawberries were preferred to Mexican berries for making jam. Overall impression was better for Quebec-grown strawberries with the exception of `Midway', which had lower overall impression than Mexican berries.

COMPARISON OF SIX LOCAL STRAWBERRY CULTIVARS TO MEXICAN BERRIES FOR INDUSTRIAL JAM PRODUCTION