Food and Drug Regulations (C.R.C., c. 870)

B.11.202 [S]. (Naming the fruit) Jam with Pectin

• (a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than 27 per cent of the named fruit,

  • (ii) not less than 66 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparations;

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

  • (ii) food colour,

  • (iii) a Class II preservative,

  • (iv) a pH adjusting agent, and

  • (v) an antifoaming agent; and

• (d) shall not contain apple or rhubarb.

B.11.203 [S]. Apple (or Rhubarb) and (naming the fruit) Jam

• (a) shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain not less than

  • (i) 12.5 per cent of the named fruit, except that where the named fruit is strawberry it shall contain not less than 15 per cent strawberries,

  • (ii) 20 per cent apple or rhubarb pulp, and

  • (iii) 66 per cent water soluble solids as estimated by the refractometer; and

• (c) may contain

  • (i) pectin or pectinous preparation,

  • (ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation,

  • (iii) food colour,

  • (iv) a Class II preservative,

  • (v) a pH adjusting agent, and

  • (vi) an antifoaming agent.

B.11.204 Where a jam for which a standard is prescribed in section B.11.203 contains added pectin or pectinous preparation, a statement to the effect that pectin or pectinous preparation has been added shall be shown on the principal display panel.

Marmalade

B.11.220 [S]. (Naming the citrus fruit) Marmalade shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient and shall contain not less than 65 per cent water soluble solids as estimated by the refractometer and may contain

• (a) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit;

• (b) a pH adjusting agent; and

• (c) an antifoaming agent.

B.11.221 [S]. (Naming the citrus fruit) Marmalade with Pectin

• (a) shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit,

  • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparation; and

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,

  • (ii) a Class II preservative,

  • (iii) a pH adjusting agent, and

  • (iv) an antifoaming agent.

B.11.222 [S]. Pineapple Marmalade or Fig Marmalade

• (a) shall be the food of jelly-like consistency made from the pulp of juice of the named fruit by boiling with water and a sweetening ingredient;

• (b) shall contain not less than

  • (i) 45 per cent of the named fruit, and

  • (ii) 65 per cent water soluble solids, as estimated by the refractometer;

• (c) may contain such amounts of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit;

• (d) a pH adjusting agent; and

• (e) an antifoaming agent.

B.11.223 [S]. Pineapple Marmalade with Pectin or Fig Marmalade with Pectin

• (a) shall be the food of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than 27 per cent of the named fruit,

  • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparation; and

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

  • (ii) food colour,

  • (iii) a Class II preservative,

  • (iv) a pH adjusting agent, and

  • (v) an antifoaming agent.

B.11.224 [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than

• (a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and

• (b) 60 per cent water-soluble solids, as estimated by the refractometer.

Jelly

B.11.240 [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain

• (a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;

• (b) a pH adjusting agent; and

• (c) an antifoaming agent.

B.11.241 [S]. (Naming the fruit) Jelly with Pectin

• (a) shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than the equivalent of 32 per cent juice of the named fruit,

  • (ii) not less than 62 per cent water soluble solids, as estimated by the refractometer, and

  • (iii) pectin or pectinous preparation; and

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

  • (ii) juice of another fruit,

  • (iii) a gelling agent,

  • (iv) food colour,

  • (v) a Class II preservative,

  • (vi) a pH adjusting agent, and

  • (vii) an antifoaming agent.