In the Rule Book

Consumer Voice - - Mixed-Fruit Jam -

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.

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