§ Sir E. Graham-Littleasked the Minister of Food whether he will make it clear to the public that the full fruit standard of English jam contains only 10 per cent. of fruit specified on the label, the other contents being extraneous matter; and whether he will reconsider his decision to allow an extra jam ration in the autumn and issue instead extra sugar to housewives to enable them to make their own jam with a real fruit content.
§ Mr. StracheyThe hon. Member is mistaken in thinking that any full fruit standard jam contains only 10 per cent. of the fruit specified on the label. As he will see from the following table, in no case may the fruit content be less than 20 per cent. The only other ingredients which may be used are sugar, pectin, and, where necessary, traces of colouring matter and preservative. I do not regard any of these ingredients as within the normal meaning of the term "extraneous matter," since they are essential to the best manufacturing processes. There is a large unsatisfied demand for factory made jam and I have no intention of reconsidering my decision to allow an extra ration of 1lb. in the autumn. There have already been three special issues each of 1lb. of sugar per ration book for jam making this year and in addition the domestic ration has been raised to 100z. a week. It is also 53W possible for sugar to be taken in lieu of the jam ration. I am unable to make any statement about further special issues at the moment, but the matter is constantly under review.
Minimum fruit content of fresh fruit standard or full fruit standard jam or marmalade (taken from Part II of the Schedule to the Food Standards (Preserves) Order 1944. S.R. & 0. 1944, No. 842. A.—Jam Apple and Blackberry 40 (30/10) Apple and Blackcurrant 40 (30/10) Apple and Damson 40 (30/10) Apple and Plum 40 (30/10) Apple and Raspberry and/or Loganberry 40 (30/10) Apple and Strawberry 40 (30/10) Apple Jelly 40 Apricot 40 Apricot and Peach 40 (20/20) B1lberry 40 Blackberry (or Bramble) and Blackberry (or Bramble) Seedless or Jelly 38 Blackcurrant and Blackcurrant Jelly 20 Cherry 40 Damson and Damson Jelly 38 Elderberry Jelly and Elderberry Seedless 40 Gooseberry 30 Greengage 38 Loganberry 20 Peach and Mixtures of Peach with Citrus Fruit 40 Pineapple 40 Plum and Plum Jelly 40 Plum and Blackcurrant 40 (30/10) Plum and Raspberry 40 (30/10) Plum and Strawberry 40 (30/10) Quince Jelly 40 Raspberry and Raspberry Seedless or Jelly 20 Raspberry and Gooseberry 25 (10/15) Raspberry and Redcurrant 20 (10/10) Redcurrant Jelly 20 Rhubarb 40 Rhubarb and Blackberry 40 (30/10) Rhubarb and Raspberry 40 (30/10) Strawberry 30 Strawberry and Gooseberry 30 (15/15) All other jams 40 B.—Marmalade 20