SCHEDULE 2

PERMITTED ADDITIONAL INGREDIENTS AND AUTHORISED TREATMENTS FOR THE PRODUCTS DESCRIBED IN ITEMS 1 TO 7 OF SCHEDULE 1
Regulation 2(1) and (2)
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 Regulation
(EC) No. 1333/2008
of the European Parliament and of the Council on food additives.
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 Regulation (EU) No 1333/2008 of the European Parliament and of the Council on food additives 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.
Sch. 2 para. 1(m) substituted (20.1.2010) by The Food Additives (Scotland) Regulations 2009 (S.S.I. 2009/436), regs. 1(1), 18(5)(b)
Figure in Sch. 2 heading inserted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(7)
Words in Sch. 2 para. 2(d) substituted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(8)(a)