1. Marmalade is a mixture, brought to a suitable gelled consistency, of—
(a)water;
(b)sugar; and
(c)fruit pulp, fruit purée, fruit juice, fruit peel or aqueous extract of fruit, or any combination thereof, in every case obtained from citrus fruit.
2. The quantity of citrus fruit used for the manufacture of every 1,000 grams of the finished product must not be less than 200 grams, of which not less than 75 grams must be obtained from the endocarp.
3. The product must have a soluble dry matter content of 60% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugar has been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
4. Apart from the ingredients mentioned in paragraph 1, the product must not contain anything else except that it may contain any one or more of the following—
(a)an authorised additional ingredient; and
(b)essential oils of citrus fruits.
5. Any raw materials used to manufacture the product in accordance with this Part that are mentioned in Schedule 2 must not have been treated except using an authorised treatment.