§ Sir E. Graham-Littleasked the Minister of Food if he will give the exact proportions of sugar, pectin, colouring matter and preservative contained in jam made to conform with his Department's S.R. & O. 842, where the proportion of fruit specified on the label is only 20 per cent. and assuming that there are no other ingredients.
§ Mr. StracheyTypical proportions of ingredients per 100 lbs. of the finished product in factory-made jams for which a minimum fruit content of 20 per cent. is prescribed by S.R. & O. 1944, No. 842 are:—
Water is added to compensate for loss of moisture during boiling. In practice, the exact proportions of fruit, sugar and added water vary a little according to the condition of the fruit. No preservative is added by the jam manufacturer, but where fruit pulp is used in place of fresh fruit traces of sulphur dioxide may be found in the finished jam.
— Raspberry. Blackcurrant. Red-currant. Loganberry. lb. lb. lb. lb. Fruit 21.1 20 22.2 20.2 Sugar 68.5 68.5 68.5 68.5 Pectin 10 5 10 9 Citric Acid 0.3 — 0.2 0.3 Colour and preservative trace trace trace trace