SCHEDULE 2PERMITTED ADDITIONAL INGREDIENTS AND AUTHORISED TREATMENTS FOR 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 20 December 2001 relating to honey M1: 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 types 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;
m
any substance permitted pursuant to Council Directive 89/107/EEC on the approximation of the laws of Member States concerning food additives authorised for use in foodstuffs intended for human consumption M2.
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;
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.