The Jam and Similar Products (Scotland) Regulations 2004 No. 133

Regulation 2(1) and (2)

SCHEDULE 2 S PERMITTED ADDITIONAL INGREDIENTS AND AUTHORISED TREATMENTS FOR THE PRODUCTS DESCRIBED IN ITEMS 1 TO 7 OF SCHEDULE 1

1.  The following additional ingredients may be used, to the extent stated below– S

(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 Council Directive 89/107/EEC on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption M1 .

Marginal Citations

M1 O.J. No. L 040, 11.2.89, p.27.

2.  Fruit, fruit pulp, fruit purée and aqueous extract of fruit may be treated in the following ways– S

(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 Directive 95/2/EC M2 on food additives other than colours or sweeteners is not exceeded.

Marginal Citations

M2 O.J. No. L 61, 18.3.95, p.1.

3.  Apricots and plums to be used in the manufacture of jam may also be treated by other drying processes apart from freeze-drying. S

4.  Citrus peel may additionally be preserved in brine. S