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The Jam and Similar Products (Scotland) Regulations 2004
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Version Superseded: 20/01/2010
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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
M1O.J. No. L 040, 11.2.89, p.27.
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