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The Jam and Similar Products Regulations (Northern Ireland) 2018
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Regulation 2(1)
SCHEDULE 2N.I.Authorised treatments
This schedule has no associated Explanatory Memorandum
1. Fruit, fruit pulp, fruit purée and aqueous extracts of fruit may be—N.I.
(a)heated, chilled or frozen;
(b)freeze-dried; or
(c)concentrated, to the extent that is technically possible.
Commencement Information
I1Sch. 2 para. 1 in operation at 23.4.2018, see reg. 1
2. Except when used for the manufacture of extra jam or extra jelly, fruit, fruit pulp, fruit purée and aqueous extracts of fruit may be treated using 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 Regulation (EC) No 1333/2008 is not exceeded.N.I.
Commencement Information
I2Sch. 2 para. 2 in operation at 23.4.2018, see reg. 1
3. Apart from being freeze-dried, apricots and plums used in the manufacture of jam may also be treated by any other drying process.N.I.
Commencement Information
I3Sch. 2 para. 3 in operation at 23.4.2018, see reg. 1
4. Citrus peel may be preserved in brine.N.I.
Commencement Information
I4Sch. 2 para. 4 in operation at 23.4.2018, see reg. 1
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