Description
This standard applies to jams, jellies and marmalades offered for direct consumption, including for catering purposes or for repacking if required.
TABLE OF CONTENTS
| Content | Page |
| 1 Scope | 1 |
| 2 Description | 1 |
| 2.1 Product Definitions | 1 |
| 2.2 Other Definitions | 2 |
| 3 Essential Composition And Quality Factors | 2 |
| 3.1 Composition | 2 |
| 3.2 Soluble Solids | 4 |
| 3.3 Quality Criteria | 4 |
| 3.4 Classification Of “Defectives” | 4 |
| 3.5 Lot Acceptance | 4 |
| 4 Food Additives | 5 |
| 5 Contaminants | 7 |
| 6 Hygiene | 7 |
| 7 Weights And Measures | 7 |
| 8 Labelling | 8 |
| Annex A Determination Of Water Capacity Of Containers (CAC/RM 46-1972) | 10 |