Jam or marmelade
In Slovakia, it has always been used that jam is a product with pieces of fruit and marmelade is a spread from overcooked fruit to produce jelly -like consistency. This is no longer true According to European Union legislation, jam can only be made from citrus fruits. Some producers have replaced the name marmalade with the name fruit spread or mixed fruit if it consists of several fruits. The name jam is used as it is for products with pieces of fruit.
The word marmalade has roots in Portugal, originated from the Portuguese word quince (marmelo) and denote quince conserve. The quince mixture was already cooked by the ancient Romans from where it got to modern England. There it was gradually replaced by citrus fruits. Today’s British marmalade is predominantly citrus and therefore the European Union has codified it by a regulation which allows the product to be labeled with marmalade only if it contains at least one fifth of the citrus fruit.
The legislation regulates the minimum fruit and sugar content and quality requirements as well as processing technology. In Slovakia it is Decree no. 44/2012 – Decree of the Ministry of Agriculture and Rural Development of the Slovak Republic on fruit jams, jellies, marmalades and sweet chestnut puree.
This regulation applies to the manufacture, importation, handling of these products from fruits:
Jam – a mixture of sugar, pulp or purée of one or more of the fruit and water to a suitable gelled consistency
Jam less sweet – mixture of sugar, pulp or purée of one type of fruit or more kinds of fruit and water, formed into a gel to a suitable consistency;this product has a lower refractometric dry matter content than jam.
Extra Jam – sugar compound, thickened pulp from one or more of the fruit with water and processed into a suitable gelled consistency; may be referred to as select jam
Extra Jam less sweet –sugar compound, not concentrated pulp of the fruit of one kind or more kinds of fruit and water, formed into a gel to a suitable consistency; less sweet can be referred to as select jam; this product has a lower refractometric dry matter than Extra Jam
Gelatin- Extra Gelatin – suitably gelled mixture of sugars and juice or aqueous extract of one or more fruits; gelatin may be referred to as jelly and Extra Gelatin may be referred to as extra-jelly
Marmalade – a mixture of water, sugar and one or more products obtained from citrus fruit, such as pulp, paste, juice, water extract and peel, processed to a suitable gelled consistency,
Jellies marmalade – marmalade that does not contain insoluble matter or contains only a small amount of fine slices of peel
Sweetened chestnut puree – a mixture of water, sugar and puree from chestnut (Castanea sativa) processed to a suitable consistency
Comments are closed