The Jelly Room at San Jose Fruit Packing Company, c. 1895.

Most canneries of the early 20th century prepared jams and jellies, as well as canned fruit and vegetables. Jellies could be prepared with fruit remnants or fruits not attractive enough for canning. Jellies were also easier to prepare and thus provided a sure stream of revenue while the canning of sliced fruit was still in its experimental phase.

Photomechanical Print from “Sunshine, Fruit and Flowers” 1896.
History San José Collection