هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
مشـروع لائح ـة  نهائي    
Final Draft of Standard FDS  
 
إعداد اللجنة الفنية  الخليجية رقم TC05 
 
Prepared by GSO Technical  Committee No. TC05 
 
GSO 05/FDS/640 :2022  
المربى والجليو المرملاد  
Jams, Jellies and Marmalade  
   ICS:  67.080.10  
هذه الوثيقة مشروع للائحة فنية   خليجية تم توزيعها  
لإبداء الرأي والملحوظات بشأنها، لذلك فإنها عرضة  
للتغيير والتبديل، ولا يجوز الرجوع إليها  كلائحة فنية  
خليجية إلا بعد اعتمادها من الهيئة.  This document is  a draft Gulf Technical 
Regulation  circulated for comments. It is, 
therefore, subje ct to alteration and 
modification and may not be referred to 
as a Gulf Technical Regulation  until 
approved by GSO.  
  
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
   
 
     Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists 
of the National Standards Bodies of GCC member States. One of GSO main 
functions is to issue Gulf Standards /Technical regulations through specialized 
technical committees (TCs).  
 
GSO Ministerial Committee in its meeting number ( -) held on -- /-- / -- H, which 
corresponds to --/-- /-- AD, ha s approved the update of Gulf Technical Regulation 
GSO () titled “Jams, Jellies and Marmalade”  
  which was studied through the technical program of GSO Technical Committee for 
Food and Agricultural Products (TC05) in QATAR STATE schedule.  
 
This document wi ll cancel and replace the Gulf Technical Regulation  
(GSO 640:2012).  
 
 
  
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 3 JAMS, JELLIES AND MARMALADE  
 
1-     Scope  
1.1   This Gulf Standard applies to jams, jellies and marmalades that offered for direct 
consumption, including for  catering  purposes or for  repacking if required. This  
Standard does not  apply to :  
a)  products when indicated as being intended for further processing manufacture of fine 
bakery wares, pastr ies or (such as those intended for use in the biscuits ) .  
b)  products which are clearly intended or labelled as intended for special dietary uses.  
c)  reduced sugar products or those with a very low sugar content  
d)  products where the foodstuffs with sw eetening properties have been replaced wholly 
or partially by food additive sweeteners  . The  
1.2   terms, “preserve” or “conserve” are sometimes used to represent products covered by 
this Standard.  
-  The use of the terms “preserve” and “conserve” are thereby required to comply with 
the requirements for jam and/or extra jam as set out in this Standard  . 
 
2-       Complementary References  
2.1   GSO 9 "Labeling of prepackaged food stuffs " .  
2.2   GSO CAC 193 “General Standard for contaminants & toxins in food “.  
2.3    GSO 21 " Hygienic regulation for food plants and their personnel ".  
2.4    GSO 22 " Methods of Test for Colouring Matter Used in Foodstuffs”.  
2.5  GSO 150 " Expiration Periods of Fo od Products - Part 2 " .  
2.6  GSO 763 " Fruit and Vegetable Products - Determination of Mineral Impurities “.  
2.7  GSO 299 " Methods of Test for Vegetable, Fruits and their Products – Part 2:  
Determination of Moisture, Alcohol -Insoluble Solids, Total Ash , Calcium, Mineral 
Oil, and Ascorbic Acid " .  
2.8  GSO ISO 5518 " Fruits, Vegetables and Derived Products - Determination of Benzoic 
Acid Content - Spectropotometric Method ".  
2.9  GSO ISO 5519 " Fruit and Vegetable Products - Determination of of Sorbic Acid 
Content " .   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 4 2.10  GSO ISO 5522 "  Fruit and Vegetable Products - Determination of Sulphur Dioxide 
Content ".  
2.11 GSO 244 "Fruit and Vegetable Products - Part (1): Organoleptic E xaminations - 
Determination of Net Weight and Drained Weight, Determination of Apparent 
Viscosity, Determination of Headspace, Determination of Extraneous Matter and 
Defective Fruits " .  
2.12  GSO 1016 “Microbiological Criteria for Foodstuff – Part 1”  
2.13  GSO 1000 " Methods of Sampling for Prepackaged Food Products "  
2.14  GSO ISO 2173 " Fruit and Vegetable Products - Determination of Soluble Solids 
Content - Refractometric Method " .  
2.15   "Fruit and Vegetable Products - Detection of Sweeteners " that will be adopted by 
GCC  
2.16  GSO 1820 Fruit juice and nectars.  
2.17  GSO 148 Sugar  
2.18  GSO 2500 " Additives Permitted for Use in Food Stuffs " 
2.19            GSO 2233 “Requirements of nutri tional labeling " 
2.20            GSO 2333 “Requirements for nutrition and health claim in the food”   
2.21            GSO 707  " Flavourings permitted for use in foodstuffs"   
2.22            GSO 1694 General principles of food hygiene  
 
3 –  Definitions  
3.1  Jam: is the product brought to a suitable consistency, made from the whole fruit, pieces 
of fruit, the un concentrated and/or concentrated fruit pulp or fruit puree, of one or 
more kinds of fruit, which is mixed with foodstuffs with sweete ning properties as 
defined in Section 12.3, with or without the addition of water.  
3.2  Jellies :  are the products brought to a semi solid gelled consistency and made from the 
juice and/or aqueous extracts of one or more fruits, mixed with foodstuffs with 
sweetening properties as defined in Section 12.3, with or without the addition of water.  
3.3  Citrus Marmalade : is the product obtained from a single or a mixture of citrus fruits 
and brought to a suitable consistency. It may be made from one or more of t he 
following ingredients whole fruit or fruit pieces, which may have all or part of the peel 
removed, fruit pulp, puree, juice, aqueous extracts and peel and is mixed with 
foodstuffs with sweetening properties as defined in Section 2.2, with or without the  
addition of  water .   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 5 3.4  Non Citrus Marmalade is the product prepared by cooking fruit ,whole, in pieces, or 
crushed adding foodstuffs with sweetening properties as defined in Section 2.2 to 
obtain a semiliquid or thick liquid.  
3.5  Jelly Marmalade :  is the product described under citrus marmalade from which all the 
insoluble solids have been removed but which may or may not contain a small 
proportion of thinly cut peel .  
3.6  Fruit :  Means all of the recognised fruits and vegetables that are used in mak ing jams 
including but not limited to those fruits mentioned in this Standard, either fresh frozen, 
canned, concentrated, dried, or otherwise processed and/or preserved which shall be 
sound, wholesome and clean and of suitable ripeness but free from deteri oration and 
containing all its essential characteristics except that it has been trimmed, sorted and 
otherwise treated to remove any blemishes, bruises, toppings tailings, cores, pits 
(stones) and may or may not be peeled.  
3.7  Fruit Pulp :  The edible part  of the whole fruit, if appropriate less the peel, skin, seeds, 
pips, etc ,which may have been sliced or crushed but which has not been reduced to a 
puree .  
 
3.8  Fruit Puree :  The edible part of the whole fruit, if appropriate, less the peel, skin, seeds 
pips and similar which has been reduced to a puree by sieving or other processes .  
3.9  Aqueous extracts : The aqueous extract of fruits which subject to losses necessarily 
occurring during proper manufacture, contains all the water -soluble constituents of the 
fruit concerned .  
3.10  Fruit Juices and Concentrates: Products as defined in Gulf Standard for Fruit Juices in 
item 2.16 .  
3.11  Citrus fruit : Fruit of the Citrus L. family  
3.12  Foodstuffs with sweetening properties :  
 a) All sugars as defined in the gulf standard in item 2.17 .   
 b) Sugars extracted from fruit (fruit sugars)  
 c) Fructose syrup  
 d) Brown sugar  . 
3.13  Head space : the volume left at the top of an almost filled jar , tin, or other container 
before sealing   
 
  
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 6 4-   Essential composition and quality factors  
4.1  COMPOSITION  
4.1.1  Basic Ingredients  
 a) Fruit ingredient, as defined in Section 3.1 in quantities laid down in Sections 4.1.2 
(a) – (d )  below  . 
 In the case of jellies the quantities where appropriate shall be calculated after deduction 
of the weight of water used in preparing the aqueous extracts.  
. b) Foodstuffs with sweetening properties as defined in Section 3.  
4.1.2  Fruit Content  
 The following percentage fruit content for jams and jel lies specified at 4.1.2 (a) or 
4.1.2 (b) below : shall apply and labeled in accordance with Section 9.1.  
 a) -The products, as defined in Section 3 shall be produced such that the quantity of 
fruit ingredient used as a percentage of finished product    all be not less than 45% in 
general, with the exception of the  following fruits :  
-  35% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, 
roselles  , rowanberries and sea -buckthorns.  
-  30% for soursop and cranberry .   -   
-  25% for banana, cempedak, ginger, guava, jackfruit and sappota.   
-  23%  for cashew apples .   
-  20%  for durian .    
-  10% for tamarind  
-  8% for passion fruit and other strong flavoured or high acidity fruits.   
  When fruits are mixed together, the minimum content must be reduced in 
proportion to the percentages used .  . 
 or 
b)  The products, as defined in Section 3.2, shall be produced such that the quantity 
of fruit ingredient used as a percentage of finished product shall be not less than 
35% in ge neral, with the exception of the following fruits :  
-  25% for blackcurrants, mangoes, quinces, rambutan, redcurrants, rosehips, 
roselles ,  rowanberries and sea -buckthorns .  
-   20% for soursop and cranberry .  
-  16% for cashew apples.   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 7 -  15%  for banana,  cempedak, guava, jackfruit and sappota .  
-  11% - 15% for ginger.  
-  10% for durian .  
-  6% for passion fruit, tamarind or other strong flavoured or high acidity fruits.  
 When fruits are mixed together, the minimum content must be reduced in 
proportion to the percentages used .  
 In the case of Labrusca grape jam, grape juice and grape juice   - concentrate when 
added as optional ingredients, this may constitute a part of the required fruit 
content.  
 c)  Citrus Marmalade  
 The product, as defined  in Section 3, shall be produced such that the quantity of 
citrus fruit ingredients used in the manufacturing of 1000 g of finished product 
must not be less than 200 g of which at least 75 g must be obtained from the 
endocarp.  
*  endocarp : means the fruit  pulp (or flesh) which is often subdivided into 
segments and vesicas containing the juices and the seeds .  
- In addition the term “jelly marmalade” as defined in Section 3may be used when 
the product contains no insoluble matter but may contain small quant ities of 
thinly cut peel .  
d)  Non Citrus Marmalade  
 The product, as defined in Section 2.1, shall be produced such that the quantity 
of fruit ingredient used as a percentage of the finished product shall not be less 
than 30% in general, with the exception  of the following fruits :  
-  11%  for ginger .  
4.1.3   Other Permitted Ingredients  
 Any appropriate food ingredient of plant origin may be used in the products covered 
by this Standard This includes fruit, herbs, spices, nuts, alcoholic drinks and essenti al 
oils and vegetable edible oils and fats used as antifoaming agents, as long as they do 
not mask poor quality and mislead the consumer. For example, red fruit juice and red 
beetroot juice may only be added to jams as defined in points 4.1.2 (a) and b) ma de 
from gooseberries, plums, raspberries, redcurrants, rhubarb, rosehips, roselle or 
strawberries .  
4.2  SOLUBLE SOLIDS   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 8   The soluble solids content for the finished products defined in Sections 4.1.2 (a) – (c) 
shall in all cases be between 60 to 65% or gr eater.4 In the case of the finished  product 
defined in Section 3.1.2 (d), the soluble solids content shall be 40 - 65% or less .  
4.3  QUALITY CRITERIA  
4.3.1   General Requirements  
 The end product shall be of an appropriate gelled consistency, having normal colour 
and flavor appropriate to the type or kind of fruit ngredient used in the preparation of 
the mixture, while taking into account any flavour imparted by optional ingredients  or 
any permitted colouring agents used .  
-  It shall be free from defective materials normally associated with fruits. Jelly and extra 
jelly shall be reasonably clear or transparent. -    
4.3.2  Defects and Allowances for Jams  
 The products covered by this Standard shall be largely free of defects such as plant 
material skins (if peeled), stones and pieces of stones and mineral matters. In the case 
of berry fruits, Dragon fruit and passion fruit, seeds shall be considered a natural fruit 
component and not a defect unless the product is presented as " seedless" .  
4.4  CLASSIFICATION OF DEFECTIVES  
 A container that fails to meet one or more of the applicable quality requirements  as set 
out in Section 4.3. 1   should be considered as a " defective " .  
4.5  LOT ACCEPTANCE  
 A lot should be considered as meeting the applicable quality requirements referred to 
in Section 4.3.1 when the number of “defectives” as defined in Section 3.4 does not 
exceed the acceptan ce number (c) of the appropriate sampling plan with an acceptable 
quality level ( AQL ) of 6.5 .  
 
5 - FOOD ADDITIVES  
 All food additives shall comply with the GSO standard mentioned in clause 18.2.  
1.5  FLAVOURINGS  
 All food flavors shall comply with the GSO standard mentioned in clause 2.21. natural 
flavouring substances that are extracted from the named fruits in the respective 
product; natural mint flavour; natural cinnamon flavour; vanillin, vanilla or vanilla 
extracts.  
 
                                                                                                            
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 9 6 –  Microbiological Limits  
 Determination of microbiological limits shall be carried out according to gulf standard 
state in clause 12.2.        
7 –  Metal contaminants  
 Determination of metal contaminants shall be according to GSO20 state in clause 2.2.    
                                                      
8 –  Packaging, storage and transporting  
 The following shall be observed in packaging, transportation and storage :  
8.1  Packaging  
8.1.1   The product shall be packed in hygienic, dry , good condition and free from unwanted 
smell container . the products container should be air tight , and made from suitable 
materials not effecting the physical and chemical properties of the final product .  
8.1.2   Minimum Fill  
 -The container should be well filled with the product which should occupy not less 
than 90% (minus any necessary head space according to good manufacturing 
practices).of the water capacity of the container .                                                                              
 -The water capacity of the container is the volume of distilled water at 20oC which the 
sealed container will hold when completely filled.  
 - A container that fails to meet the requirement for minimum fill of Section 8.1.2 
should be considered as a "defective "  
8.2  Transportation and storage  
 
8.2.1   Transportation shall be carried out in such a way as to protect containers from 
mechanical damage and contamination  
8.2.2  The product shall be stored in a well-ventilated place far from sources of direct heat 
and contamination .  
 
9-                Hygiene  
                    The hygienic  requirements and rules shall comply with clause 2.22  
 
 
  
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 10  
 
10 –  Labelling  
 Without prejudice to the requirements of GSO 9 which is mentioned in clause 2/the 
following information shall be declared:  
10.1  Name of the product.  
10.2  The names of the products shall be :  
-  In the case of Section 4.1.2 (a)  
-  Jam (or preserve or conserve) .  
-  Extra Jam (preserve or conserve) .  
-  High Fruit Jam (preserve or conserve) .  
-  Jelly .  
-  Extra Jelly .  
b)  In the case of section 4.1.2 b:  
-  Jam (or preserve or conserve or fruit spread)  
 - Jelly (or fruit spread)  .    
         -  In the case of Section 4.1.2 (c :   
-                  Marmalade or Jelly Marmalade  
                    In the case of Section 4.1.2 (d : )   
X” marmalade (“X” is a non -citrus fruit           (         
10.1.2  The name of the product shall provide an indication of the fruit(s) used in descending 
order of weight of the raw material used. In the case of products made with three of 
more different fruits the alternative phrase “mixed fruit” or similar wording or by the 
number of fruits may be used.                                                                           
10.1.3  The name of the product may provide an indication of the variety of fruit e.g. 
“Victoria” plum and /or may include an adjective describing t he character e.g. 
“seedless”, "shred less".  
10.2  Nutrition  labeling  
10.3   year of production – and expiration date.  
10.4  Name and address of the source and country of origin.  
10.5  Sugar substitutes are used and its percentage   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 11 10.6  consumer guidance under the guidance of professional health authorities .  
10.7            Product address , and his trademark   
10.8  FRUIT QUANTITY AND SUGAR DECLARATION  
 Depending on the legislation or requirements of the country of retail sale, the products 
cove red by this Standard may also give an indication of the fruit ingredient content in 
the form of “prepared with X g of fruit per 100 g” and the total sugar content with the 
phrase “total sugar content X g per 100 g”. If an indication of fruit content is giv en this 
should relate to the quantity and type of fruit ingredient used in the product as sold 
with a deduction for the weight of any water used in preparing the aqueous extracts.  
10.9  LABELLING OF NON -RETAIL CONTAINERS  
 Information for non-retail containers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, and 
the name and address of the manufacturer, packer, distributor or importer, as well as 
storage instructio ns, shall appear on the container .  
 However, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer may be replaced by an identification mark, provided that such  
11 –  Sampling  
 Samples shall be taken according to the GSO standard mentioned in 2.13 .   
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 12 Appendix ( 1 )  
Determination of water capacity of containers  
( CAC/RM 46 -1972)  
  
DETERMINATION OF WATER CAPACITY OF CONTAINERS  
CAC/RM 46 -1972  
1.  SCOPE  
 This method applies to glass containers.  . 
2. DEFINITION  
 The water capacity of a container is the volume of distilled water at 20°C which the 
sealed container will hold when completely filled  . 
3. PROCEDURE  
3.1  Select a container which is undamaged in all respects3  
 Wash, dry and weigh the empty cont ainer .3.2 
3.3. Fill the container with distilled water at 20°C to the level of the top thereof, and weigh 
the container thus filled  . 
4. CALCULATION AND EXPRESSION OF RESULTS  
 Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be 
considered to be the weight of water required to fill the container. Results are expressed 
as ml of water .   
  
  
 
 
 
 
  
GSO 05 FDS GSO 640:2022 Technical Regulation  
 
 13  
References  
CAC STAN 296 -2020 CODEX STANDARD FOR JAMS , JELLIES AND MARMALADES