ANNEX III
A.

DEFINITIONS
For the purposes of this Directive, the following definitions shall apply:
1. Fruit:
  - fresh, sound fruit, free from deterioration, containing all its essential constituents and sufficiently ripe for use, after cleaning, removal of blemishes, topping and tailing,
  - for the purposes of this Directive, tomatoes, the edible parts of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and water-melons are considered to be fruit,
  - ‘ginger’ means the edible root of the ginger plant in a fresh or preserved state. Ginger may be dried or preserved in syrup.
2. (Fruit) pulp:
The edible part of the whole fruit, if appropriate, less the peel, skin, seeds, pips and the like, which may have been sliced or crushed but which has not been reduced to a purée.
3. (Fruit) purée:
The edible part of the whole fruit, if necessary, less the peel, skin, seeds, pips and the like, which has been reduced to a purée by sieving or a similar process.
4. Aqueous extracts (of fruit):
The aqueous extract of fruits which, subject to the losses necessarily occurring in proper manufacturing, contains all the water-soluble constituents of the fruit used.
5. Sugars
Authorised sugars are:
  1. the sugars as defined in Directive 2001/111/EC ;
  2. fructose syrup;
  3. sugars extracted from fruit;
  4. brown sugar.
B.

TREATMENT OF RAW MATERIALS
1. The products defined in items 1, 2, 3 and 4 of part A may be treated in the following ways:
  - heated, chilled or frozen,
  - freeze-dried,
  - concentrated, to the extent that is technically possible,
  - with the exception of the raw materials used in the manufacture of ‘extra’ products: the use of sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) as an aid to manufacture provided that the maximum sulphur-dioxide content laid down in Directive 95/2/EC is not exceeded in the products defined in part I of Annex I.
2. Apricots and plums to be used in the manufacture of jam may also be treated by other drying processes apart from freeze-drying.
3. Citrus peel may be preserved in brine.
See page 53 of this Official Journal.