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The Jam and Similar Products (Scotland) Regulations 2004

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Regulation 2(1)

SCHEDULESPECIFIED JAM OR SIMILAR PRODUCTS AND THEIR RESERVED DESCRIPTIONS

Column 1Column 2
Reserved DescriptionsSpecified jam or similar product

NOTES

1.

In the case of a product prepared from a mixture of kinds of fruit, column 2 of this Schedule shall be read as if the minimum quantities specified for the various kinds of fruit referred to were reduced in proportion to the relative quantities of the kinds of fruit used.

2.

The products described in this Schedule 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 sugars have been wholly or partially replaced by permitted sweeteners;

(b)

those products labelled “reduced sugar” which may have a soluble dry matter content of not less than 25% and not more than 50%;

(c)

those products described in items 8 to 11 which must have a soluble dry matter content of 65% or more.

3.

Column 1 of this Schedule shall be read as if for “X” in item 8 there were 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 food described in column 2 of the item.

4.

Column 1 of this Schedule shall be read as if for “Y” in item 10 there were substituted–

(a)

the name of a particular kind of fruit; or

(b)

the words “mixed fruit”.

1.  Jam

A mixture, brought to a suitable gelled consistency, of sugars, the pulp or purée or both of one or more kinds of fruit and water, such that the quantity of fruit pulp or fruit purée or both used for every 1000 grams of the finished product is not less than–

(i)

250 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,

(ii)

150 grams in the case of ginger,

(iii)

160 grams in the case of cashew apples,

(iv)

60 grams in the case of passion fruit,

(v)

350 grams in the case of any other fruit.

Citrus jam may be made from the whole fruit cut into strips or slices.

2.  Extra Jam

A mixture, brought to a suitable gelled consistency, of–

(a)

sugars, the unconcentrated pulp of one or more kinds of fruit and water, or

(b)

in the case of rosehip extra jam, or seedless raspberry, blackberry, blackcurrant, blueberry or redcurrant extra jams, of sugars, the unconcentrated purée of those fruits, or a mixture of the unconcentrated pulp and purée of those fruits, and water,

but the following fruits may not be used mixed with others in the manufacture of extra jam: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes, the quantity of fruit pulp or, in the case of rosehip extra jam, or seedless raspberry, blackberry, blackcurrant, blueberry or redcurrant extra jam, the total quantity of fruit pulp and fruit purée, used for every 1000 grams of the finished product being not less than–

(i)

350 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,

(ii)

250 grams in the case of ginger,

(iii)

230 grams in the case of cashew apples,

(iv)

80 grams in the case of passion fruit,

(v)

450 grams in the case of any other fruit.

Citrus extra jam may be made from the whole fruit cut into strips or slices.

3.  Jelly

An appropriately gelled mixture of sugars and fruit juice or aqueous extract (or both fruit juice and aqueous extract) of one or more kinds of fruit the quantity of fruit juice or aqueous extract of fruit or both used for every 1000 grams of the finished product being not less than–

(i)

250 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,

(ii)

150 grams in the case of ginger,

(iii)

160 grams in the case of cashew apples,

(iv)

60 grams in the case of passion fruit,

(v)

350 grams in the case of any other fruit.

The quantities in paragraphs (i) to (v) above are calculated after deduction of the weight of water used in preparing the aqueous extracts.

4.  Extra Jelly

An appropriately gelled mixture of sugars and fruit juice or aqueous extract (or both fruit juice and aqueous extract) of one or more kinds of fruit but the following fruits may not be used mixed with others in the manufacture of extra jelly: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes, the total quantity of fruit juice and aqueous extract of fruit (or both) used for every 1000 grams of the finished product being not less than–

(i)

350 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,

(ii)

250 grams in the case of ginger,

(iii)

230 grams in the case of cashew apples,

(iv)

80 grams in the case of passion fruit,

(v)

450 grams in the case of any other fruit.

The quantities in paragraphs (i) to (v) above are calculated after deduction of the weight of water used in preparing the aqueous extracts.

5.  Jelly marmalade

The composition of marmalade, as described below but where the product contains no insoluble matter except possibly for small quantities of finely sliced peel.

6.  Marmalade

A mixture, brought to a suitable gelled consistency, of water, sugars and one or more of fruit pulp, fruit purée, fruit juice, fruit peel or aqueous extract of fruit, in every case obtained from citrus fruit, the quantity of citrus fruit used for every 1000 grams of the finished product being not less than 200 grams, of which not less than 75 grams is obtained from the endocarp.

7.  Sweetened chestnut purée

A mixture brought to a suitable consistency, of water, sugar and puréed chestnuts, such that the quantity of puréed chestnuts used for every 1000 grams of the finished product is not less than 380 grams.

8.  X curd

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 ingredients, such that–

(a)

the quantity of fat or oil or both used for every 1000 grams of the finished product is not less than 40 grams;

(b)

the quantity of whole egg and egg yolk or both used for every 1000 grams of the finished product is not less than 6.5 grams of egg yolk solids; and

(c)

the quantity of fruit, fruit pulp, fruit purée, fruit juice, aqueous extract of fruit, or essential oil of fruit is sufficient to characterise the finished product.

9.  Lemon cheese

A food conforming to the description in item 8 above appropriate for lemon curd.

10.  Y flavour curd

An emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and flavouring material with or without other ingredients, such that–

(a)

the quantity of fat or oil or both used for every 1000 grams of the finished product is not less than 40 grams;

(b)

the quantity of whole egg or egg yolk or both used for every 1000 grams of the finished product is not less than 6.5 grams of egg yolk solids; and

(c)

the quantity of flavouring material used is sufficient to characterise the product.

11.  Mincemeat

A mixture of sweetening agents, vine fruits, citrus peel, suet or equivalent fat and vinegar or acetic acid, with or without other ingredients, such that–

(a)

the quantity of vine fruits and citrus peel used for every 1000 grams of the finished product is not less than 300 grams, of which not less than 200 grams consists of vine fruits; and

(b)

the quantity of suet or equivalent fat used for every 1000 grams of the finished product is not less than 25 grams.

For the purposes of this entry, “sweetening agents” means–

(a)

any sugar product defined in the Annex to Directive 2001/111/EC(1) relating to certain sugars intended for human consumption;

(b)

brown sugar;

(c)

cane molasses;

(d)

honey, as defined in Council Directive 2001/110/EC(2) relating to honey.

Regulation 2(1) and (2)

SCHEDULEPERMITTED ADDITIONAL INGREDIENTS AND AUTHORISED TREATMENTS FOR THE PRODUCTS DESCRIBED IN ITEMS 1 TO 7 OF SCHEDULE 1

1.  The following additional ingredients may be used, to the extent stated below–

(a)honey as defined in Council Directive 2001/110/EC of 20th December 2001 relating to honey: in all products as a total or partial substitute for sugars;

(b)fruit juice: only in jam;

(c)citrus fruit juice: in products obtained from other kinds of fruit: only in jam, extra jam, jelly and extra jelly;

(d)red fruit juices: only in jam and extra jam manufactured from rosehips, strawberries, raspberries, gooseberries, redcurrants, plums and rhubarb;

(e)red beetroot juice: only in jam and jelly manufactured from strawberries, raspberries, gooseberries, redcurrants and plums;

(f)essential oils of citrus fruits: only in marmalade and jelly marmalade;

(g)edible oils and fats as anti-foaming agents: in all products;

(h)liquid pectin: in all products;

(i)citrus peel: in jam, extra jam, jelly and extra jelly;

(j)leaves of Pelargonium odoratissimum: in jam, extra jam, jelly and extra jelly, where they are made from quince;

(k)spirits, wine and liqueur wine, nuts, aromatic herbs, spices, vanilla and vanilla extracts: in all products;

(l)vanilline: in all products; and

(m)any substance permitted pursuant to Council Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption(3).

2.  Fruit, fruit pulp, fruit purée and aqueous extract of fruit may be treated in the following ways–

(a)heated, chilled or frozen;

(b)freeze-dried;

(c)concentrated, to the extent that is technically possible; and

(d)except in relation to extra jam or extra jelly, sulphited, that is to say sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) may be used as an aid to manufacture provided that the maximum sulphur-dioxide content laid down in Directive 95/2/EC(4) on food additives other than colours or sweeteners is not exceeded.

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

4.  Citrus peel may additionally be preserved in brine.

(1)

O.J. No. L 10, 12.1.02, p.53.

(2)

O.J. No. L 10, 12.1.02, p.47.

(3)

O.J. No. L 040, 11.2.89, p.27.

(4)

O.J. No. L 61, 18.3.95, p.1.

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