Regulations 2 to 8
Column 1 Product name | Column 2 Part of this Schedule containing the specification for the product |
|---|---|
| Part 1 | |
| Jam | Part 2 |
| Extra jam | Part 3 |
| Jelly | Part 4 |
| Extra jelly | Part 5 |
| Marmalade | Part 6 |
| Jelly marmalade | Part 7 |
| Sweetened chestnut purée | Part 8 |
| Part 2 | |
| “X” curd | Part 9 |
| Lemon cheese | Part 10 |
| “Y” flavour curd | Part 11 |
| Mincemeat | Part 12 |
1. Jam is a mixture, brought to a suitable gelled consistency, of—
(a)sugar;
(b)subject to paragraph 2, fruit pulp, or fruit purée, or both fruit pulp and fruit purée of one or more kinds of fruit; and
(c)water.
2. Notwithstanding paragraph 1(b), citrus jam may be obtained from the whole fruit, cut into strips, sliced or cut into strips and sliced.
3. The quantity of fruit pulp, or fruit purée, or both, used for every 1,000 grams of the finished product must not be less than—
(a)250 grams in the case of any of the following—
(i)redcurrants;
(ii)rowanberries;
(iii)sea buckthorns;
(iv)blackcurrants;
(v)rosehips; and
(vi)quinces.
(b)150 grams in the case of ginger;
(c)160 grams in the case of cashew apples;
(d)60 grams in the case of passion fruit; and
(e)350 grams in the case of any other fruit.
4. Apart from the ingredients mentioned in paragraphs 1 to 3, the product must not contain anything else except that it may contain any one or more of the following—
(a)an authorised additional ingredient;
(b)citrus fruit juice, in a product obtained from other kinds of fruit;
(c)red fruit juice, in a product manufactured from any one or more of the following fruits—
(i)rosehips;
(ii)strawberries;
(iii)raspberries;
(iv)gooseberries;
(v)redcurrants;
(vi)plums; or
(vii)rhubarb;
(d)red beetroot juice, in a product manufactured from any one or more of the following fruits—
(i)strawberries;
(ii)raspberries;
(iii)gooseberries;
(iv)redcurrants; and
(v)plums;
(e)other fruit juice;
(f)citrus peel; and
(g)leaves of Pelargonium odoratissimum, in a product made from quince.
5. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 3 must not have been treated except using an authorised treatment.
6. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners;
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
1. Extra jam is a mixture, brought to a suitable gelled consistency, of—
(a)in the case of rosehip extra jam, and in the case of seedless raspberry, blackberry, blackcurrant, blueberry or redcurrant extra jam, of—
(i)sugar;
(ii)the unconcentrated purée of that fruit, or a mixture of the unconcentrated pulp and purée of that fruit; and
(iii)water; and
(b)in other cases—
(i)sugar;
(ii)subject to paragraph 2, the unconcentrated pulp of one or more kinds of fruit; and
(iii)water.
2. Notwithstanding paragraph 1(b)(ii), citrus extra jam may be obtained from the whole fruit, cut into strips, sliced or cut into strips and sliced.
3. The following fruits must not be mixed with other fruits in the manufacture of extra jam—
(a)apples;
(b)pears;
(c)clingstone plums;
(d)melons;
(e)watermelons;
(f)grapes;
(g)pumpkins;
(h)cucumbers; and
(i)tomatoes.
4. The quantity of fruit pulp (or fruit purée, or fruit purée and fruit pulp, in the case of a product to which paragraph 1(a) applies), used to manufacture 1,000 grams of the finished product must not be less than—
(a)350 grams in the case of the following—
(i)redcurrants;
(ii)rowanberries;
(iii)sea buckthorns;
(iv)blackcurrants;
(v)rosehips; and
(vi)quinces;
(b)250 grams in the case of ginger;
(c)230 grams in the case of cashew apples;
(d)80 grams in the case of passion fruit; and
(e)450 grams in the case of any other fruit.
5. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain any one or more of the following—
(a)an authorised additional ingredient;
(b)citrus fruit juice, in a product obtained from other kinds of fruit;
(c)red fruit juices, in a product manufactured from any one or more of the following fruits—
(i)rosehips;
(ii)strawberries;
(iii)raspberries;
(iv)gooseberries;
(v)redcurrants;
(vi)plums; and
(vii)rhubarb;
(d)citrus peel; and
(e)leaves of Pelargonium odoratissimum, in a product made from quince.
6. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.
7. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
1. Jelly is an appropriately gelled mixture of—
(a)sugar and juice of one or more kinds of fruit;
(b)sugar and aqueous extract of one or more kinds of fruit; or
(c)sugar and fruit juice of one of more kinds of fruit and aqueous extract of one or more kinds of fruit.
2. The quantity of fruit juice, or aqueous extract of fruit, or both, used for the manufacture of every 1,000 grams of the finished product must not be less than—
(a)250 grams in the case of any of the following—
(i)redcurrants;
(ii)rowanberries;
(iii)sea buckthorns;
(iv)blackcurrants;
(v)rosehips; and
(vi)quinces.
(b)150 grams in the case of ginger;
(c)160 grams in the case of cashew apples;
(d)60 grams in the case of passion fruit; and
(e)350 grams in the case of any other fruit.
3. Where aqueous extract of fruit is used in the manufacture of the product, the quantities specified in paragraph 2(a) to (e) must be calculated after deduction of the weight of water used in preparing the aqueous extracts.
4. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain any one or more of the following —
(a)an authorised additional ingredient;
(b)citrus fruit juice, in a product obtained from other kinds of fruit;
(c)red beetroot juice, in a product manufactured from one or more of the following fruits—
(i)strawberries;
(ii)raspberries;
(iii)gooseberries;
(iv)redcurrants; or
(v)plums;
(d)citrus peel; and
(e)leaves of Pelargonium odoratissimum, in a product made from quince.
5. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.
6. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
1. Extra jelly is an appropriately gelled mixture of—
(a)sugar and fruit juice;
(b)sugar and aqueous extract of fruit; or
(c)sugar and both fruit juice and aqueous extract of fruit.
2. The following fruits must not be mixed with any other fruits in the manufacture of the product—
(a)apples;
(b)pears;
(c)clingstone plums;
(d)melons;
(e)watermelons.
(f)grapes;
(g)pumpkins;
(h)cucumbers; and
(i)tomatoes.
3. The quantity of fruit juice, or aqueous extract of fruit, or both, used for the manufacture of every 1,000 grams of the finished product must not be less than—
(a)350 grams in the case of the following—
(i)redcurrants;
(ii)rowanberries;
(iii)sea buckthorns;
(iv)blackcurrants;
(v)rosehips; and
(vi)quinces;
(b)250 grams in the case of ginger;
(c)230 grams in the case of cashew apples;
(d)80 grams for passion fruit; and
(e)450 grams in the case of any other fruit.
4. Where aqueous extract of fruit is used in the manufacture of the product, the quantities in paragraphs (a) to (e) of paragraph 3 must be calculated after the deduction of the weight of water used in preparing the aqueous extract.
5. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain any one or more of the following —
(a)an authorised additional ingredient;
(b)citrus fruit juice, in a product obtained from other kinds of fruit;
(c)citrus peel; and
(d)leaves of Pelargonium odoratissimum, in a product made from quince.
6. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.
7. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
1. Marmalade is a mixture, brought to a suitable gelled consistency, of—
(a)water;
(b)sugar; and
(c)fruit pulp, fruit purée, fruit juice, fruit peel or aqueous extract of fruit, or any combination thereof, in every case obtained from citrus fruit.
2. The quantity of citrus fruit used for the manufacture of every 1,000 grams of the finished product must not be less than 200 grams, of which not less than 75 grams must be obtained from the endocarp.
3. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
4. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain any one or more of the following—
(a)an authorised additional ingredient; and
(b)essential oils of citrus fruits.
5. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.
1. Jelly marmalade complies with all of the requirements for marmalade in Part 6 but it contains no insoluble matter except that it may contain small quantities of finely sliced peel.
1. Sweetened chestnut purée is a mixture brought to a suitable consistency, of water, sugar and puréed chestnuts.
2. Not less than 380 grams of puréed chestnuts must be used for the manufacture of every 1,000 grams of the finished product.
3. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar have been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
4. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain an authorised additional ingredient.
5. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.
6. In this Schedule “chestnuts” means the fruit of the sweet chestnut tree (Castanea sativa).
1. “X” Curd is an emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and any combination of fruit, fruit pulp, fruit purée, fruit juice, aqueous extract of fruit or essential oils of fruit, with or without other edible ingredients.
2. The quantity of fat and oil used for the manufacture of every 1,000 grams of the finished product must not be less than 40 grams.
3. The quantity of whole and egg yolk used for every 1,000 grams of the finished product must not be less than 6.5 grams of egg yolk solids.
4. The quantity of fruit, fruit pulp, fruit purée, fruit juice, aqueous extract of fruit, and essential oil of fruit must be sufficient to characterise the finished product.
5. The product must have a soluble dry matter content of 65% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugars have been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
6. References to “X” in this paragraph must be read as if for “X” there was substituted—
(a)the name of a particular kind of fruit;
(b)the words “mixed fruit”; or
(c)the word “fruit” preceded by an indication of the number of kinds of fruit used in the preparation of the product.
1. Lemon cheese is a food conforming to the requirements in Part 9 appropriate for lemon curd.
1. “Y” flavour curd is an emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and flavouring material with or without other edible ingredients.
2. The quantity of fat and oil used for the manufacture of every 1,000 grams of the finished product must not be less than 40 grams.
3. The quantity of whole egg and egg yolk used must be such that every 1,000 grams of the finished product contains not less than 6.5 grams of egg yolk solids.
4. The quantity of flavouring material used must be sufficient to characterise the product.
5. The product must have a soluble dry matter content of 65% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugars have been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
6. References to “Y” in this Schedule must be read as if for “Y” there was substituted—
(a)the name of a particular kind of fruit; or
(b)the words “mixed fruit”.
1. Mincemeat is a mixture of sweetening agents, vine fruits, citrus peel, suet or equivalent fat and vinegar or acetic acid, with or without other edible ingredients.
2. Not less than 300 grams of vine fruits and citrus peel must be used for the manufacture of every 1,000 grams of the finished product, of which not less than 200 grams must consist of vine fruits.
3. Not less than 25 grams of suet or equivalent fat must be used for the manufacture of every 1,000 grams of the finished product.
4. The product must have a soluble dry matter content of 65% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugars have been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
5. In this Part—
“sweetening agents” means any one or more of the following—
any sugar product defined in the Annex to Directive 2001/111/EC relating to certain sugars intended for human consumption;
brown sugar;
cane molasses; or
honey; and
“vine fruits” means any one or more of the following fruits—
currants;
muscatels;
raisins; and
sultanas.