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Jams, Marmalades And Fruit Preserves

PRODUCT DESCRIPTION

In Europe, jams, marmalades, jellies and chestnut purée s are defined by directive 2001/113/EC, implemented in Italy with legislative decree no. 50 of 20 February 2004. By jam we mean a mixture of pulp and/or puree of one or more species of fruit, sugar and water. The minimum amount of pulp and/or puree is identified according to the type of fruit, but in general it cannot be less than 350 grammes per 1000 grammes of finished product. In principle, the above also applies to extra jam, but generally the minimum pulp content cannot be less than 450 grammes per 1000 grammes of finished product. Marmalade is a mixture of one or more products obtained from citrus fruits (pulp, puree, juice, aqueous extracts and peels), water and sugars. The minimum amount of citrus fruits used for the production of 1000 grammes of finished product cannot be less than 200 grammes. Chestnut purée is a mixture of chestnut puree, water and sugar. The minimum amount of chestnut puree used for the production of 1000 grammes of finished product cannot be less than 380 grammes. Jelly is a mixture of fruit juice and/or aqueous extract obtained from one or more fruit species and sugars. The minimum amount of fruit juice and/or aqueous extract used for the production of 1000 grammes of finished product cannot be less than the amount se