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Fruit content Jams, Jellies & Marmalade

These state that the product must be made with sugars and the following amounts of fruit per kilogram of finished product:

• Redcurrants, Blackcurrants, Rosehips, Rowanberries, Sea Buckthorns or Quinces
  250g
  350g
  
• Ginger
  150g
  250g
  
• Cashew Apples
  160g
  230g
  
• Passion Fruit
  60g
  80g
  
• Any Other Fruit
  350g
  450g
  

• Redcurrants, Blackcurrants, Rosehips, Rowanberries, Sea Buckthorns or Quinces
  250g
  350g
  
• Ginger
  150g
  250g
  
• Cashew Apples
  160g
  230g
  
• Passion Fruit
  60g
  80g
  
• Any Other Fruit
  350g
  450g
  

• Marmalade
  Marmalade can only be made from citrus fruits. At least 75 grammes of the fruit must come from peel
  200g
  
• Jelly Marmalade
  This product must contain no insoluble matter,except possibly for smaller quantities of finely sliced peel
  200g
  
• Sweetened Chestnut Puree
  (as pureed chestnut)
  380g
  

All these products must have a soluble solids content of the finished product of not less than 60%, as determined by a refractometer at 20º.

Note: 'soluble solids' are derived from sugar which includes sugar products (as defined in the Annex to Council Directive 2001/111/EC), fructose syrup, sugar extracted from fruit or brown sugar or any combination thereof;

"Reduced sugar jam" - this product must have a soluble solids content not less than 25% and not more than 50%.

Added Ingredients

Only the following ingredient may be contained in Jams, Jellies, Marmalades and Sweetened Chestnut Puree.

• Honey
  in all products, as a total or partial substitute for sugars
  
• Fruit Juice
  only in jam
  
• Citrus Fruit Juice
  in products obtained from other types of fruit: only in jam, extra jam, jelly and extra jelly
  
• Red Fruit Juices
  only in jam and extra jam manufactured from rosehips, strawberries, raspberries, gooseberries, redcurrants, plums and rhubarb
  
• Red Beetroot Juice
  only in jam and jelly manufactured from strawberries, raspberries, gooseberries, redcurrants and plums
  
• Essential oils of citrus fruits
  only in marmalade and jelly marmalade
  
• Edible oils and fats as anti-foaming agents
  in all products
  
• Liquid pectin
  in all products
  
• Citrus peel
  in jam, extra jam, jelly and extra jelly
  
• Leaves of Pelargonium odoratissimum
  in jam, extra jam, jelly and extra jelly, where they are made from quinces
  
• Spirits, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla and vanilla extracts
  in all products
  
• Vanilline
  in all products
  
• Permitted Miscellaneous Food Additives (not colours or flavourings)
  in all products
  

Permitted treatments

The raw materials used may only be subjected to the following treatments:

Fruit pulp, fruit puree and aqueous extract of fruit may be

Heated, chilled or frozen

1. Freeze-dried

2. Concentrated, to the extent that is technically possible

3. Sulphur dioxide (E220) or its salts, (Except in relation to extra jam or extra jelly) may be used as an aid to manufacture, subject to a maximum of 100 mg/kg in relation to jams, jellies and marmalades made with sulphited fruit).

Apricots and plums to be used in the manufacture of jam may also be treated by other drying processes, apart from freeze-drying.

Citrus peel may, additionally, be preserved in brine.

Curds & Mincemeat

• 'x' Curd or Lemon cheese
  The quantity of fat and oil usedmust be not less than 40g.
  The quantity of whole and egg yolkused must be not less than 6.5g of egg yolk solids.
  The quantity of fruit, fruit pulp, fruit puree, fruit juice, aqueous extract of fruit, and essential oil of fruit must be sufficient to characterise the finished product.
  
• 'y' flavour Curd
  The quantity of fat and oil usedmust be not less than 40g.
  The quantity of whole and egg yolkused must be not less than 6.5g of egg yolk solids.
  The quantity of flavouring material used must be sufficient to characterise the product.
  
• Mincemeat
  The quantity of vine fruits and citrus peel used must not be less than 300g, of which, not less than 200g consists of vine fruits
  The quantity of suet or equivalent fat used is not less that 25g
  May be sweetened with sugar, brown sugar, cane molasses and honey. But not fruit sugars.
  

Curds (including Lemon cheese) and mincemeats are required to have a soluble solids content of 65% or more, as determined by a refractometer at 20ºC.