1. Identity – Preserves or jams are the viscous or semisolid products obtained from substantially sound, wholesome, clean and ripe fruit, concentrated and frozen prepared fruits or combination of two or more fruits e.g. mango-pineapple jam: free from defective materials normally associated with fruits which may be whole or pieces of fruit, fruit pulp, fruit puree or canned fruit by boiling to a suitable consistency with or without water and a carbohydrate sweetener or combination thereof; pectin, edible acids and minor amounts of approved ingredients and additives.
2. Standard of Quality
- It shall contain not less than 40 parts by weight of the fruit ingredient exclusive of any added sugar or other optional ingredients used in the preparation of the fruit ingredient for each 100 parts by weight, of finished product except that where the name fruit is strawberry, it shall contain not less than 32 parts by weight of the fruit ingredient and where the name of fruit is pineapple, it shall contain not less than 23 parts by weight of the fruit ingredient.
- When a jam contains a mixture of two fruits, the first-named fruit shall contribute not less than 50 per cent, not more than 75 per cent, of the total fruit content except when melon, passionfruit, lemon, papaya, or ginger is one of the two fruits.
- When melon or papaya is a constituent it may be present up to a level of 95 percent and where pineapple, passionfruit, lemon and ginger are present they shall be present at a level of not less than 5 percent with the major ingredient being permitted at a level greater than 75 percent.
- When jam contains a mixture of three fruits, the first-named fruit shall contribute not less than 33-1/3 percent, nor more than 75 percent, of the total fruit content.
- When a jam contains a mixture of four or more fruits, the first-named fruit shall contribute not less than 25 per cent nor more than 75 percent, of the total fruit content.
- The soluble solids value of the finished product may not be less than 65 percent.
- Jelly may contain:
- Pectin or pectinous preparation which reasonably compensates for
- deficiency, if any, of the natural pectin content of the fruit ingredient.
- Acid ingredients like vinegar, lemon juice, lime juice, citric acid, malic acid, lactic acid, tartaric acid, fumaric acid or any combination of two or more of these in quantity which reasonably compensates for
- deficiency, if any, of the natural acidity of the fruit ingredient.
- Preservatives like sodium benzoate, sorbic acid or potassium salt and esters of parahydroxy benzoic acid, singly or combination in a quantity not more than 1000 mg/kg. and sulfur dioxide (as a carry-over from raw material) in a quantity not more than 100 mg/kg.
- Sodium, potassium and calcium salts of citric, malic and tartaric acid as pH regulatory agents.
- Flavors like natural fruit essences of the named fruit in the product, natural mint flavor, natural cinnamon flavor, harmless artificial flavoring and harmless artificial coloring.