This standard applies to a class of fruit spreads commonly known as jams and jellies which may be prepared from single fruits or from two or more fruits. 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. The terms “jams” and “preserves” are frequently used interchangeably. “Jellies” are differentiated from jams in that the fruit ingredient consists of the juice that has been extracted from whole fruits and clarified by filtration or other means. This standard does not apply to: (a) products prepared with non-carbohydrates sweeteners and which are clearly intended or labeled as intended for diabetic or dietetic use; (b) products with a low sugar content; (c) products prepared from citrus fruit, commonly referred to as marmalade; or (d) products clearly intended and marked as for manufacturing use.

• Year of Declaration: 2001
• Reference:
• Number of Pages: 24
• Code: GYS 38
• Version: First Revision (Confirmed 2024)
• ICS Number: 67.080.10