GSO 640/ 2016  GSO STANDARD  
 
  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
Final draft 
 
GSO 5/ FDS 640/ 2016  
 
 
المربى والجلي والمرملاد 
Jams, Jellies and Marmalade s  
 
إعداد  
اللجنة الفنية الخليجية لقطاع مواصفات المنتجات الغذائية والزراعية  
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم توزيعها لإبداء الرأي والملاحظات بشأنها، 
لذلك فإنها عرضة للتغيير والتبديل، ولا يجوز الرجوع إليها كمواصفة قياسية خليجية إلا بعد 
اعتمادها من مجلس إدارة الهيئة الخليجية.  
 
 
 
 
 
ICS : 67.080  
 
 
 
 
 
 
 
 
 
 GSO 640/ 2016  GSO STANDARD  
 
 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 through the technical program of committee TC No (5) "Technical  committee for 
standards of food and agriculture products" has updated the GSO Technical regulation  No. 
: GSO  640/2012 "  Jams, Jellies and Marmalade  " The Draft Technical regulation  has been 
prepared by State of Kuwait  .  
This Technical regulation  has been approved by GSO Board of Directors in its meeting 
No.(   ), held on     /     /     h(   /   /     ), The approved standard will replace and supersede 
the standard No. GSO  640/2012 .    
 
 GSO 640/ 2016  GSO STANDARD  
 
 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 pr ocessing manufacture 
of fine bakery wares, pastries 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 c ontent  
d)  products where the foodstuffs with sweetening 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 Food 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 Sol ids, 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 o f of Sorbic 
Acid Content " .  
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 Examinations 
- Determination of Net Weight and Drained Weight,  Determination of GSO 640/ 2016  GSO STANDARD  
 
 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 Produc ts "  
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 nectar s. 
2.17  GSO 148 Sugar  
2.18  GSO 147 Honey  
2.19  GSO 2500  " Additives Permitted for Use in Food Stuffs " 
2.20            GSO 2233 “Requirements of nutritional labeling " 
2.21            GSO 2333  “Requirements for nutrition and health claim in the food”    
2.22            GSO 707   " Flavourings permitted for use in foodstuffs "   
2.23            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 
sweetening properties a s 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 proper ties 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 the following ingr edients 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  wat er . 
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 descr ibed 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 .  GSO 640/ 2016  GSO STANDARD  
 
 3.6  Fruit :  Means all of the recognised fruits and vegetables that are used in making 
jams includin g 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 deterioration and conta ining 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 fru it, 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 concer ned .  
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  
 e) Honey as defined in the Gulf Standard in Item  2.18 . 
3.13  Head space :  the volume left at the top of an almost filled jar , tin, or other 
container before sealing  
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 Sectio n 3. 
4.1.2  Fruit Content  GSO 640/ 2016  GSO STANDARD  
 
  The following percentage fruit content for jams and jellies 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 tha t 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  , rowanbe rries 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 general, with the exception of the following fruits 
: 
-  25% for blackcurrants, man goes, quinces, rambutan, redcurrants, 
rosehips, roselles ,  rowanberries and sea -buckthorns .  
-   20% for soursop and cranberry .  
-  16% for cashew apples.  
-  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 gr ape 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 GSO 640/ 2016  GSO STANDARD  
 
 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 quantities 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 essential 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) made from gooseberries, plums, raspberries, 
redcurrants, rhubarb, rosehips, roselle or stra wberries .  
4.2  SOLUBLE SOLIDS  
  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 greater.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 sha ll 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. GSO 640/ 2016  GSO STANDARD  
 
 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 “defecti ves” as defined in 
Section 3.4 does not exceed the acceptance 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 
19.2.  
1.5  FLAVOURINGS  
                 - All food flavors shall comply with the GSO standard mentioned in clause 2.22.   
-- 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.                                                                                                            
6 –  Microbiological Limits : 
 Determination of  microbiological limits  shall be carried out according to gulf 
standard state in clause 12 .2.        
7 –  Contaminants : 
 Determination of metal contaminants shall  be according to GSO20 state in 
clause 2.2.                                                          
8 –  Pack aging,  storage and transportation : 
 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 e ffecting the physical and chemical properties of 
the final product .  GSO 640/ 2016  GSO STANDARD  
 
 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 20 °C, 
which  the sealed container will hold when completely fill ed. 
 - 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 area far from sources of direct 
heat and contamination  . 
9-                Hygiene : 
                    The hygienic  requirements and rules shall comply with clause 2.23  
10 –  Labelling : 
 Without prejudice to the requirements mentioned in clause 2.1 , 20.2 , 21.2 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 GSO 640/ 2016  GSO STANDARD  
 
 made with three of more different fruits the alternative p hrase “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 the character e.g. 
“seedless”, "shred less".  
10.2  Nutrition al label . 
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  
     Product address  and its trademark.            10.6 
10.7  FRUIT QUANTITY AND SUGAR DECLARATION  
 Depending on the legislation or requirements of the country of retail sale, the 
products covered 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 given 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 a queous extracts.  
10.8  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 m anufacturer, packer, 
distributor or importer, as well as storage instructions, 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 a mark is clearly identifiable with the accompanying 
documents .  
 
  GSO 640/ 2016  GSO STANDARD  
 
  
 
Appendix (1) 
Determination of the water capacity of containers  
(CAC/RM 46 -1972)  
 
1. Scope :  
 
This method applies  for 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 respects . 
3.2 Wash, dry and weigh the empty container.  
3.3 Fill the container w ith 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 640/ 2016  GSO STANDARD  
 
 References :  
 
- CAC STAN 296 -2009  (CODEX STANDARD F OR JAMS , JELLIES AND 
MARMALADE )