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The Jam and Similar Products (Scotland) Regulations 2004
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2. Fruit, fruit pulp, fruit purée and aqueous extract of fruit may be treated in the following ways–
(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(1) on food additives other than colours or sweeteners is not exceeded.
(1)
O.J. No. L 61, 18.3.95, p.1.
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