In the Rule Book
Fruit jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners – namely sugar, dextrose, invert sugar or liquid glucose – to a suitable consistency. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallization. The product shall be manufactured from not less than 45 per cent, by weight, of original prepared fruit, exclusive of any added sugar or optional ingredients of finished product except where fruit is strawberry or raspberry, where it shall contain not less than 25 per cent fruit. The preparation of mixed-fruit preserves traditionally involves the use of pectin as a gelling agent, although sugar or honey may be used as well. The fruits are heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers. The fruits used in mixed-fruit jam usually vary. The common fruits include apples, papayas, oranges, pineapples and plums. Good mixed-fruit jam has a soft, even consistency without distinct pieces of fruit, a bright colour, a good fruit flavour and a semi-jellied texture that is easy to spread but has no free liquid. It is better to opt for organic varieties with low sugar content. They also have the added benefit of containing no added preservatives or flavours.