LegalizeThe Jam and Similar Products (Wales) Regulations 2004
Made: 2nd March 2004
Coming into force: 5th March 2004
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Title, application and commencement
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Interpretation
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Scope of Regulations
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Reserved descriptions
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Labelling and description of specified jam products
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Manner of marking or labelling
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Penalties and enforcement
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Defence in relation to exports
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Application of various provisions of the Act
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Amendments and revocations
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Transitional provisions
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SCHEDULE 1 — COMPOSITION
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Jelly marmalade
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Marmalade
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Sweetened chestnut purée
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X curd
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Lemon cheese
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Y flavour curd
11
Mincemeat
SCHEDULE 2 — PERMITTED ADDITIONAL INGREDIENTS AND AUTHORISED TREATMENTS FOR PRODUCTS DESCRIBED IN ITEMS 1 TO 7 OF SCHEDULE 1
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Signed
Signed on behalf of the National Assembly for Wales under section 66(1) of the Government of Wales Act 1998 .
D. Elis-Thomas — The Presiding Officer of the National Assembly — 2004-03-02
Explanatory note
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Footnotes
[^f00001]: 1990 c. 16.
[^f00002]: Functions of the Secretary of State under the Food Safety Act 1990, so far as exercisable in relation to Wales, were transferred to the National Assembly for Wales by the National Assembly for Wales (Transfer of Functions) Order 1999 (S.I. 1999/672).
[^f00003]: OJ No. L31, 1.2.2002, p.1.
[^f00004]: S.I. 1996/1499.
[^f00005]: OJ No. L10, 12.1.2002, p.67.
[^f00006]: OJ No. L1, 3.1.94, p.1.
[^f00007]: OJ No. L1, 3.1.94, p.571.
[^f00008]: S.I. 1995/3123.
[^f00009]: OJ No. L10, 12.1.2002, p.53.
[^f00010]: OJ No. L10, 12.1.2002, p.67, as adopted by the EEA Joint Committee Decision No. 99/2002 (OJ No. L298, 31.10.2002 p.10).
[^f00011]: S.I. 1981/1063.
[^f00012]: S.I. 1990/2085.
[^f00013]: S.I. 1982/1727.
[^f00014]: S.I. 1985/67.
[^f00015]: S.I. 1990/2486.
[^f00016]: S.I. 1991/1476.
[^f00017]: S.I. 1992/2596.
[^f00018]: S.I. 1996/1499.
[^f00019]: S.I. 1995/3187.
[^f00020]: 1998 c. 38.
[^f00021]: OJ No. L10, 12.1.2002, p.53.
[^f00022]: OJ No.L10, 12.1.2002, p.47.
[^f00023]: OJ No. L.10, 12.01.2002, p.47.
[^f00024]: OJ No. L.40, 11.02.1989, p.27.
[^f00025]: OJ No. L.61, 18.03.95, p.1.
| Column 1 | Column 2 |
|---|---|
| Reserved Descriptions | Specified jam or similar product |
| 1Jam | A mixture, brought to a suitable gelled consistency, of sugars, the pulp or purée or both of one or more kinds of fruit and water, such that the quantity of fruit pulp or fruit purée or both used for every 1000 grams of the finished product is not less than —250 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,150 grams in the case of ginger,160 grams in the case of cashew apples,60 grams in the case of passion fruit,350 grams in the case of any other fruit. |
| 2Extra Jam | A mixture, brought to a suitable gelled consistency, of —— sugars, the unconcentrated pulp of one or more kinds of fruit and water, or— in the case of rosehip extra jam or seedless raspberry, blackberry, blackcurrant, blueberry or redcurrant extra jam, of sugars, the unconcentrated purée of that fruit, or a mixture of the unconcentrated pulp and purée of that fruit, and water,but the following fruits may not be used mixed with others in the manufacture of extra jam: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.The quantity of fruit pulp or fruit purée or both used for every 1000 grams of the finished product being not less than —350 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,250 grams in the case of ginger,230 grams in the case of cashew apples,80 grams in the case of passion fruit,450 grams in the case of any other fruit. |
| 3Jelly | An appropriately gelled mixture of sugars and fruit juice or aqueous extract of fruit or both such that the quantity of fruit juice or aqueous extract of fruit or both used for every 1000 grams of the finished product is not less than —250 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,150 grams in the case of ginger,160 grams in the case of cashew apples,60 grams in the case of passion fruit,350 grams in the case of any other fruit. The quantities in paragraphs (i) to (v) above are calculated after deduction of the weight of water used in preparing the aqueous extracts. |
| 4Extra Jelly | An appropriately gelled mixture of sugars and fruit juice or aqueous extract of fruit, or both, but the following fruits may not be used mixed with others in the manufacture of extra jelly: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.The quantity of fruit juice and aqueous extract of fruit, or both, used for every kilogram of the finished product being not less than —350 grams in the case of redcurrants, blackcurrants, rosehips, rowanberries, sea buckthorns or quinces,250 grams in the case of ginger,230 grams in the case of cashew apples,80 grams for passion fruit,450 grams in the case of any other fruit.The quantities in paragraphs (i) to (v) above are calculated after deduction of the weight of water used in preparing the aqueous extracts. |
| 5Jelly marmalade | The composition of marmalade, as described below but where the product contains no insoluble matter except possibly for small quantities of finely sliced peel. |
| 6Marmalade | A mixture, brought to a suitable gelled consistency, of water, sugars and fruit pulp, fruit purée, fruit juice, fruit peel or aqueous extract of fruit or any combination thereof, in every case obtained from citrus fruit, such that the quantity of citrus fruit used for every 1000 grams of the finished product is not less than 200 grams, of which not less than 75 grams is obtained from the endocarp. |
| 7Sweetened chestnut purée | A mixture brought to a suitable consistency, of water, sugar and puréed chestnuts, such that the quantity of puréed chestnuts used for every 1000 grams of the finished product is not less than 380 grams. |
| 8X curd | An emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and any combination of fruit, fruit pulp, fruit purée, fruit juice, aqueous extract of fruit or essential oils of fruit, with or without other edible ingredients, such that —the quantity of fat and oil used for every 1000 grams of the finished product is not less than 40 grams;the quantity of whole and egg yolk used for every 1000 grams of the finished product is not less than 6.5 grams of egg yolk solids; andthe quantity of fruit, fruit pulp, fruit purée, fruit juice, aqueous extract of fruit, and essential oil of fruit is sufficient to characterise the finished product. |
| 9Lemon cheese | A food conforming to the description in item 8 above appropriate for lemon curd. |
| 10Y flavour curd | An emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and flavouring material with or without other edible ingredients, such that —the quantity of fat and oil used for every 1000 grams of the finished product is not less than 40 grams;the quantity of whole egg and egg yolk used is such that every 1000 grams of the finished product contains not less than 6.5 grams of egg yolk solids; andthe quantity of flavouring material used is sufficient to characterise the product. |
| 11Mincemeat | A mixture of sweetening agents, vine fruits, citrus peel, suet or equivalent fat and vinegar or acetic acid, with or without other edible ingredients, such that —the quantity of vine fruits and citrus peel used for every 1000 grams of the finished product is not less than 300 grams, of which not less than 200 grams consists of vine fruits; andthe quantity of suet or equivalent fat used for every 1000 grams of the finished product is not less than 25 grams.For the purposes of this entry “sweetening agents” means —any sugar product defined in the Annex to Directive 2001/111/EC relating to certain sugars intended for human consumption;brown sugar;cane molasses;honey, as defined in Council Directive 2001/110/EC relating to honey. |
NOTES
Editorial notes
[^key-dac45b2fb56f5b39105fa4e3e4ceabfb]: Regulations revoked (26.3.2018) by The Jam and Similar Products (Wales) Regulations 2018 (S.I. 2018/274), regs. 1(3), 11(1) (with reg. 3)
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