The Jam and Similar Products Regulations (Northern Ireland) 2018

PART 4 Jelly

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.