Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption (c. 113)

ANNEX III U.K.

B. TREATMENT OF RAW MATERIALS U.K.

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.