- Laws of Fiji

Last Updated: 5 April 2019

18.5 Standard on jams and jellies

18-5

(1) This standard applies to a class of fruit spreads commonly known as jams and jellies and which may be prepared from single fruits or from 2 or more fruits.

(2) The distinguishing characteristics of the product are—

(a)a substantial amount of fruit ingredient is required in the formulation; and
(b)the end product has a relatively high soluble solids value.

(3) “Jam” or “Preserve” or “Conserve” is the product prepared from a suitable fruit ingredient—

(a)which may be whole fruit, pieces of fruit, fruit pulp, or fruit puree; and
(b)with or without fruit juice or concentrated fruit juice as optional ingredient(s); and
(c)mixed with a carbohydrate sweetener, with or without water; and
(d)processed to a suitable consistency.

(4) “Jelly” is the product prepared from a suitable and clarified (by filtration or other means) fruit ingredient—

(a)which is practically free from suspended fruit particles; and
(b)mixed with a carbohydrate sweetener, with or without water; and
(c)processed to a semi-solid consistency.

(5) The product shall be prepared from fruit which is substantially sound, wholesome, of suitable ripeness and clean; not deprived of any of its main constituents, except that it is trimmed, sorted and otherwise treated to remove objectionable bruises, stems, toppings, tailings, cores, and pits (stones).

(6) The product shall contain—

(a)suitable fruit ingredient; and
(b)1 or more of the carbohydrate sweetener(s) (sugar(s)) defined by the Codex Alimentarius, including sucrose, dextrose, invert sugar, invert sugar syrup, fructose, glucose syrup, dried glucose syrup.

(7) The product may contain—

(a)citrus juice;
(b)herbs, spices (including powdered ginger) and vinegar;
(c)essential oils;
(d)spirituous liquors;
(e)butter, margarine, other edible vegetable or animal oils (used as antifoaming agents);
(f)honey; or
(g)fruit juice or fruit juice concentrates in the case of jams. In Labrusca grape jam, grape juice and grape juice concentrate may constitute a part of the required fruit content.

(8) The product shall be manufactured from not less than 40g of original fruit ingredient, for each 100 g of finished product except for the following—

(a)Blackcurrant, rosehip, quince 35g
(b)Ginger 25g
(c)Cashew apple 23g
(d)Passionfruit 8g
(e)Product labelled as low fruit jam or light jam shall be manufactured from not less than 33g of original fruit ingredient for each l00g of finished product except for the following—
- (i)blackcurrant, rosehip, quince 25g
- (ii)ginger 15g
- (iii)cashew apple 16g
- (iv)passionfruit 6g.

(9) When a jam or jelly contains a mixture of 2 fruits, the first-named fruit shall contribute not less than 50%, nor more than 75%, of the total fruit content except when melon, passionfruit, lemon, papaya, or ginger is one of the 2 fruits. When melon or papaya is a constituent it may be present up to a level of 95% and where pineapple, passionfruit, lemon, and ginger are present they shall be present at a level of not less than 5% with the major ingredient being permitted at a level greater than 75%. When a jam or jelly contains a mixture of 3 or more fruits it shall be named in accordance with Codex standard 79-1981 and its revisions.

(10) A container of jam or jelly in which is found harmless extraneous material, pit (stone), pit fragments or damaged or blemished fruit inconsistent with good manufacturing practice shall be considered a defective unit.

(11) When packed in rigid containers, a container in which the product occupies less than 90% of the water capacity of the container shall be considered a defective unit.

(12) A lot shall be rejected as fit for human consumption if more than one unit is found to be defective in accordance with subparagraphs (10) and (11).