HC Deb 24 July 1972 vol 841 cc221-2W
Miss Quennell

asked the Minister of Agriculture, Fisheries and Food what is the permitted minimum amount of fresh fruit in manufactured fruit jams and preserves.

Mr. Prior

The composition of jam is laid down in the Food Standards (Preserves) Order, 1953, as amended. When jam is manufactured, 40 lbs. of prepared fruit, defined as sound, fresh fruit from which stalks and calices have been removed, must be used for each 100 lb. of jam produced. When jam is manufactured from fruit pulp, the amount of fruit pulp used in the production of 100 lb. of jam is that resulting from 40 lb. of prepared fruit. The order contains a number of specific exceptions, namely, strawberry jam must be produced from a minimum of 38 lb. of prepared fruit for each 100 lb. of finished jam.