Jam and jam are processed and preserved products based on: fruit, sugar and food additives; both are born with the intent to maintain the edibility of the food longer and, currently, they are an excellent method to reduce the waste of agricultural production.
Current regulations on jams and marmalades - Definitions
Below we report the latest updates regarding jam and jam production in compliance with Legislative Decree 16 February 1993, No. 77 and Ministerial Decree 27 February 1996, No. 209, with repeal of the Presidential Decree of 8 June 1982, No. 401, and subsequent amendments . +
Definitions of sale of jam, jam and similar products
Currently, both the sales denomination and the product definition of jam and jam (with them: extra jam, chestnut cream, etc.) refer to the Legislative Decree of February 20, 2004 No. 50 . Analyzing the text in detail, some definitions of considerable importance emerge concerning the jam, jam and other similar products:
- Definition of jam : it is a gelled mixture obtained from the processing of: concentrated pulp or puree of one or more fruits (with an average quantity ≥35% of fruit pulp), sugars and water; for citrus fruits, the jam can be obtained from the whole fruit, sliced or cut. The quantity of pulp / purée used for the jam must be:
- ≥ 23% in redcurrant jam, rowanberries, sea buckthorn, black currant, rose hips and quince
- ≥ 15% in ginger jam
- ≥ 16% for cashew apple jam
- ≥ 6% for granadilla fruit jam.
- Definition of EXTRA jam : it is a gelled mixture obtained from the processing of the NON-concentrated pulp of one or more fruits (with an average quantity ≥45% of fruit pulp), but an exception is made for EXTRA jam "without seeds" of: raspberries, blackberries, blackcurrants, blueberries and redcurrants, which can be obtained partially or totally from the NON-concentrated puree. For citrus fruits, EXTRA jam can be obtained from the whole fruit, sliced or cut. Some fruits CANNOT be mixed for the production of EXTRA jam; these are: apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes. The quantity of pulp / puree used for EXTRA jam must be:
- ≥ 35% in red currant jam, rowanberries, sea buckthorn, black currant, rose hips and quince
- ≥ 25% in ginger jam
- ≥ 23% for cashew apple jam
- ≥ 68% for granadilla fruit jam.
- Definition of gelatin : jellied mixture obtained from the processing of: sugars, juice and aqueous extracts of one or more species of fruit (with a quantity of juice or aqueous extracts similar to that of jam).
- EXTRA gelatin definition : gelatine is a gelled mixture obtained from the processing of: sugars, juice, aqueous extracts of one or more species of fruit (with a quantity of juice or aqueous extracts similar to that of EXTRA jam); some fruits CANNOT be mixed with others for the production of EXTRA gelatin; these are apples, pears, clingstone plums, melons, watermelons, grapes, pumpkins, cucumbers and tomatoes.
- Definition of jam : the jam is a gelled mixture obtained from the processing of: pulp, purée, juice, aqueous extracts and citrus peel, with a quantity of fruit ≥20% of which a portion ≥7.5% must come from the endocarp of the fruit.
- Definition of jelly marmalade: jelly marmalade is a product free of INSOLUBLE substances, except for small amounts of finely cut citrus fruit peel.
- Definition of chestnut cream : the chestnut cream is a gelled mixture obtained from the processing of water, sugar and brown purée ≥38%.
Definition of raw materials for jam and jam
- Fruit : the fruit for the production of jam and jam must have certain specific requirements such as: freshness, healthiness, absence of alterations or changes in the composition, state of optimal ripeness, cleaning, cleaning and clipping. Ginger roots can be preserved or fresh.
- Fruit pulp : edible part of the whole fruit, without seeds and peel, cut into pieces or crushed (sifted for berries).
- Fruit puree: edible part of the whole fruit, without seeds and peel, and reduced to puree.
- Aqueous fruit extracts : water and soluble fruit components.
- Peel of citrus fruit : peel without endocarp (or bitter-white portion)
- Sugars : fructose syrup, beet granules, cane granules, brown sugar and fructose granules.
Other ingredients allowed for jam and jam
Also based on the aforementioned legislation, the jam or jam is produced with: fruit, sugar ( sucrose or fructose), thickening / gelling additives ( pectins, alginates, carrageenans, agar-agar, seed flour of carob, xanthan gum, etc.), acidity regulators ( citric acid, tartaric acid, lactic acid and phosphoric acid), preservative additives, antioxidant additives, coloring additives and stabilizing additives. To have a detailed overview of the list of thickening food additives allowed in the production of jam and jam it is necessary to consult the Ministerial Decree February 27th 1996 No. 209 .
Optional ingredients and treatments allowed for jam and jam
According to Annex IV of Legislative Decree No. 50 of 20 February 2004, jam and jam may contain other optional ingredients; among these the main ones are: honey, alcohol, fruit juices, citrus juices, essential oils, etc .; they are regulated on the basis of the type of jam or jam in question.
Based on what is mentioned in Annex III of the same decree, there are some treatments that raw materials from jam and jam can undergo during the manufacturing process. These include:
- Cold: refrigeration (to preserve the fruit from the productive period up to the treatment period)
- Heat:
- the burn : which has the function of inactivating the fruit's own enzymes
- pasteurization : which has the function of destroying as many micro-organisms as possible, minimizing vitamin losses
- Food water reduction:
- freeze-drying (conservative method of fruit, called cryo-drying )
- concentration (conservative method of fruit, by cryoconcentration and concentration by heat )
- Addition of antioxidants and antimicrobials (NOT allowed for EXTRA jams, it is mainly based on sulfur dioxide [E220] and its salts [E221- E222- E223- E224- E226- E227]); in this regard, the Decree of the Minister of Health of February 27, 1996, No. 209 specifies that the relative concentrations in jam and jam should NOT exceed the safety limits imposed on the finished product. Sulfur dioxide and its salts are FORBIDDEN in the production of EXTRA jam
- Citrus peel can be stored using brine .
