Fruit preserves

The jam (from French la confiture ) is a spread made from sugar and preserved fruits.

The term jam is common in Switzerland. It is rather rare and usually used in Germany in general usage for spreads, which are made from only one type of fruit and still contain fruit pieces. By far the more common name for boiled with sugar fruit is in Germany and Austria " jam ".

The European Community has adopted the "Directive on the approximation of the laws of Member States relating to fruit jams, jellies and marmalades and sweetened chestnut purée ( 79/693/EEC ) " on 24 July 1979 by the jam Regulation of 26 October 1982 ( Federal Law Gazette I S. 1434 ) was transposed into German law. In those rules, another language was binding defined as trade name. To avoid confusion in English-speaking public, the literal translations of the English-speaking only for products of citrus fruits skills (particularly bitter orange marmalade ) used were marmalade ( also the German word " jam " ) EC -wide exclusively reserved for marmalades. The provision forbids to call spreads for reasons other than citrus fruits for sale as a " jam ". The previously applied in Germany conceptual distinction between " jam " as a spread without visible pieces of fruit and " jam " as a spread with visible pieces of fruit was thus canceled. It is interesting here is mainly that this " ban", the term " jam " continue for other jams as to use made ​​those of citrus fruits, was ultimately introduced by the translators of the Directive: In the Danish version of the policy of the previous use of language was simply maintained so that there " jam " is also still treated as a " jam ".

The change in the administrative use of language can lead to misunderstandings here. Standard Linguistically dominated in German and Austrian consumers circles continue the designation for jam jams. The Community legislation has ensured particularly in Austria, where the name was jam entirely uncommon previously, for citizen protests, so that the term jam may be used there in part because of exemptions on. 2003 was generally allowed to use traditional names for products that are not to be traded within the Community. The rule was implemented in Germany in § 3 para 2 jam Regulation ( jam and marmalade ). In Germany, the exception applies only to the trade at local markets to end users.

Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption, the EU varies depending on the extra- fruit content between jam and marmalade. This directive was in Germany with the new jam Regulation of 23 October 2003 (Federal Law Gazette I p 2151 ), last amended by Article 5 of the Ordinance of 30 September 2008 ( Federal Law Gazette I p 1911) has been changed into German law implemented.

Jam

Jam is to a suitable gelled consistency ( in German law known as spreadable ) placed mixture of sugars, the pulp or purée of one or more kinds of fruit (s ) and water. By way of derogation jam may be made ​​of citrus fruits from the cut in strips or in whole fruit pieces. The amount used for the production of 1,000 g of finished product pulp or purée is at least

• 350 g in the general
• 250 g at the Red currant / currants, rowan berries, seabuckthorn, blackcurrant / currants, rosehips and quinces
• 160 g for cashew apples
• 150 g for ginger
• 60 g for passion fruit.

Extra jam

Extra jam is brought to a suitable gelled consistency, mixture of sugars, the unconcentrated pulp of one or more kinds of fruit (s ) and water. Rosehip extra jam and seedless extra jam of raspberries, blackberries, black currants / currants, blueberries and red currants / jam may be wholly or partly made from unconcentrated purée. Extra jam of citrus fruits may be produced from the cut in strips or in whole fruit pieces.

From The following fruits with other fruits no jam can be specially manufactured: apples, pears, clingstone plums, melons, water melons, grapes, pumpkins, cucumbers, tomatoes / tomatoes.

The used for the production of 1,000 g of finished product quantity of fruit pulp is at least

• 450 g in general
• 350 g at the Red currant / currants, rowan berries, seabuckthorn, blackcurrant / currants, rosehips and quinces
• 250 g for ginger
• 230 g for cashew apples
• 80 g for passion fruit.

Permitted additives in jam and jam -Extra

• Honey: in all products as a replacement for part of the sugar or the entire sugar;
• Citrus fruit juice in products obtained from other types of fruit ( jam from Zitrusfrüchtenpülpe ie jam);
• Red fruit juices with jam made from rose hips, strawberries, raspberries, gooseberries, currants Red / currants, plums and rhubarb;
• Edible oils and fats as anti- foaming;
• Liquid pectin ( gelling agent ) (see Opekta );
• Peel of citrus fruit;
• Leaves of Duftpelargonien: in jam and extra jam made ​​from quince,
• Spirits, wine and liqueur wine;
• Nuts;
• Herbs;
• Spices;
• Vanilla, vanilla extracts and vanilla: in all products.

Permitted additives only in jam

• Fruit juice: only in jam (but not in jam -Extra);
• Red beetroot juice: only in jam from strawberries, raspberries, gooseberries, currants Red / currants and plums;

Definitions

The EU Directive and the German law determine the same wording as follows:

Treatment of the raw materials

Fruit, fruit pulp, fruit pulp and aqueous extracts of fruits may be subjected to the following treatments:

• Heat and cold treatments;
• Freeze-drying;
• Focus, if they are technically suitable for this purpose;
• , use of sulfur dioxide ( E 220 ) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) as processing aids provided in the: with the exception of raw materials specially used for the manufacture of products with the addition Directive 95/2/EC specified maximum sulfur dioxide in the products defined in Annex I, Part 1 is not exceeded.

Apricot / apricots and plums to be used for making jam, other drying methods may be subjected to as freeze-drying.

The peel of citrus fruits can be preserved in brine.