ICS 67.120.10 
 Reference number
DRS 551: 202 3
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
551 
 
First edition  
yyy-mm-dd  
 
Vegetable jams and jellies — Specification  
   
DRS 551: 2023 
©RSB 2023 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition 
 
 
 
 
 
 
 
 
© RSB 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
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KK 15 Rd, 49 
Tel. +250 788303492 
Toll Free: 3250 
E-mail: info@RSB.gov.rw  
Website: www.RSB.gov.rw  
ePortal: www.portal.RSB.gov.rw  DRS 551:2023 
iii                ©RSBRS 2023 - All rights reserved 
 Contents Page 
Foreword ............................................................................................................................................................ iv  
1 Scope ...................................................................................................................................................... 1  
2 Normative references ............................................................................................................................ 1  
3 Terms and definitions ........................................................................................................................... 2  
4 Requirements ......................................................................................................................................... 3  
4.1 Minimum requirements ......................................................................................................................... 3  
4.2 General requirements ........................................................................................................................... 3  
4.3 Specific requirements ........................................................................................................................... 3  
5 Food additives ....................................................................................................................................... 4  
6 Contaminants ......................................................................................................................................... 4  
7 Hygiene ................................................................................................................................................... 4  
8 Microbiological limits ............................................................................................................................ 4  
9 Packaging ............................................................................................................................................... 5  
10 Labelling ................................................................................................................................................. 5  
11 Sampling ................................................................................................................................................ 5  
Annex A (normative)  Sampling ........................................................................................................................ 6  
A.1 Definitions .............................................................................................................................................. 6  
A.1.1 lot ................................................................................................................................................................ 6  
A.1.2 lot size ........................................................................................................................................................ 6  
A.1.3 sample size ................................................................................................................................................ 6  
A.1.4 sample unit ................................................................................................................................................ 6  
A.2 Sampling plans ...................................................................................................................................... 6  
TableA.1–Samplingplan ..................................................................................................................................... 7  
Annex B (normative)  Temperature correction for standard model of sugar refractometer 
calibrated for 20 °C Sampling .............................................................................................................. 8  
 DRS 551: 2023 
©RSB 2023 - All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of WDB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards. 
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
DRS 551 was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables.  
Committee membership  
The following organizations were represented on the Technical Committee on Processed fruits and 
vegetables. (RSB/TC 038) in the preparation of this standard. 
Rwanda Standards Board (RSB) – Secretariat 
 DRS 551: 2023 
1                ©RSBRS 2023 - All rights reserved 
 Vegetable jam and jelly — Specification 
1 Scope 
This Draft Rwanda Standard specifies requirements, sampling and test methods for jam and jelly intended for 
direct human consumption. 
This standard does not apply to:  
a) products when indicated as being intended for further processing such as those intended for use in the 
manufacture of fine bakery wares, pastries or 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; and 
d) products where the foodstuffs with sweetening properties have been replaced wholly or partially by  
e) food additive sweeteners. 
2 Normative references 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, 
the latest edition of the referenced document (including any amendments) applies. 
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
CODEX STAN 192, General standard for food additives 
RS EAS 12 , Potable water — Specification  
RS EAS 38, Labelling for prepacked foods — General requirements  
ISO 2173, Fruit and vegetable products — Determination of soluble solids — Refractometric method 
ISO 2447, Fruit and vegetable products — Determination of tin  
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony-count technique  
ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
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 ISO 4833-2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 2: Colony count at 30 degrees C by the surface plating technique  
ISO 6579-1, Microbiology of the food chain — Horizontal methods for detection, enumeration and serotyping 
of Salmonella — Part 1: Detection of Salmonella spp. 
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method  
ISO 6636-2, Fruits, vegetables and derived products — Determination of zinc content -- Part 2: Atomic 
absorption spectrometric method  
ISO 16649-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5-
bromo4-chloro-3-indolyl beta-D-glucuronide  
ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
vegetable 
.Fleshy, edible portion of the plant e.g. leaves, stem, roots, tubers, bulbs and flowers 
3.2 
jam  
product brought to a suitable consistency, made from the whole vegetable, pieces of vegetable, 
the unconcentrated and/or concentrated vegetable pulp or vegetable puree, of one or more kinds of 
vegetable, which is mixed with foodstuffs with sweetening properties with or without the addition of water. 
3.3 
jelly 
product brought to a semi solid gelled consistency and made from the juice and/or 
aqueous extracts of one or more vegetables, mixed with foodstuffs with sweetening properties 
, with or without the addition of water. 
 DRS 551: 2023 
3                ©RSBRS 2023 - All rights reserved 
 3.4 
food grade packaging material 
any material which when it comes in contact with food or if the area near food is unlikely to contaminate food 
with harmful materials 
4 Requirements 
4.1 Raw material  
vegetable shall be a colour characteristic of the mode of cultivation, free of abnormal external moisture, free of 
any foreign smell and/or taste wholesome. 
a) 4.1.2 Nutritive sweetening agents complying with relevant standards 
b) 4.1.3 Water complying with RS EAS 12. 
 
4.2 General requirements 
Vegetable jam and jelly shall: 
a) have the essential physical, chemical, nutritional characteristics, colour, aroma and flavour of the 
vegetable; 
b) have uniform appearance, consistency and characteristic of the product and remain as such when stored 
under normal storage conditions; and 
c) be free from extraneous material common to the vegetable, such as leaves, fruit cores and stems.  
d) be free from syneresis. 
4.3 Specific requirements 
Vegetable jam and jelly shall comply with the specific requirements stipulated in Table 1 when tested in 
accordance with test methods specified therein 
Table 1Specific requirements for Vegetable jam and jelly 
S/N Characteristic  Requirement Test method  
i. Vegetable content, %, min. 50 GMP 
ii. Total soluble solids (jams and jelly),  
%, m/m, min. 65 ISO 2173 
iii. Acid insoluble ash, mg/kg, max 0.5 ISO 763 
iv.     
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 5 Food additives 
Vegetable Jam and jelly may contain only permitted additives in accordance with CODEX STAN 192. 
6 Contaminants 
6.1 Pesticide residues  
Vegetable jam shall comply with those maximum residue limits established by the Codex Committee on 
Pesticide Residues for this commodity. 
6.2 Heavy metal 
Vegetable jam and jelly shall not contain heavy metals in excess of the limits specified in Table 2 when tested 
in accordance with the methods specified therein. 
Table 1  Heavy metal contaminant limits in Vegetable jam and jelly 
S/N Characteristics Maximum limit Test method 
i. Lead as Pb 0.1 AOAC 979.17 
ii. Cadmium as Cd 0.2 AOAC 999.10 
7 Hygiene 
Vegetable jam and jelly shall be prepared and handled in accordance with CAC/RCP 53. 
8 Microbiological limits 
Vegetable jam and jelly shall not exceed microbiological limits in Table 2 when tested in accordance with test 
methods specified therein 
Table 1  Microbiological limits for Vegetable jam and jelly  
 S/N Characteristics Maximum limit Test method 
i.  Total viable counts, CFU/g  103 RS ISO 4833-1 
ii.  E. coli, CFU/g  Absent ISO 16649-2 
iii.  Salmonella spp in 25 gl Absent RS ISO 6579-1 
iv.  Staphylococcus aureus , CFU/g  Absent RS ISO 6888-1 
v.  Yeast and moulds, CFU/g  102 RS ISO 21527-1 
 DRS 551: 2023 
5                ©RSBRS 2023 - All rights reserved 
 9 Packaging 
Vegetable jam and jelly shall be packaged in food grade containers which shall safeguard the safety and the 
quality of the product. 
10 Labelling 
In addition to the requirements of the RS EAS 38, the following specific provisions shall be legibly and 
indelibly labelled on each package: 
a) name of the product as " Vegetable jam or jelly “; 
b) name and address of importer, packer, exporter and/or distributor; 
c) country of origin; 
d) date of manufacture and expiry date;  
e) list of ingredients; 
f) net content in metric units;  
g) storage condition;  
h) batch number/lot number; and 
i) trade mark, if any 
11 Sampling 
Sampling shall be done in accordance with Annex A  
©RSB 2023 - All rights reserved                  6 
 Annex A 
(normative) 
 
Sampling 
A.1 Definitions 
A.1.1 lot 
collection of primary containers or units of the same size, type, and style manufactured or packed under 
similar conditions and handled as a single unit of trade  
A.1.2 lot size 
number of primary containers or units in the lot  
A.1.3 sample size 
 total number of sample units drawn for examination from a lot 
A.1.4 sample unit 
container, a portion of the contents of a container, or a composite mixture of product from small containers 
that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the 
entire contents of the container  
A.2 Sampling plans 
 Sampling shall be done in accordance with the plan specified in Table A.1 
 
 
 
 
 DRS 551: 2023 
7                ©RSBRS 2023 - All rights reserved 
 TableA.1–Samplingplan 
 
Lotsize(primarycontainers) Sizeofcontainer, 
na 
Netweightequaltoorless than1kg(2.2lb) 
4800orless 13 
 
4 801 to 24 000  
21 
 
24 001 to 48 000  
29 
 
48 001 to 84 000  
48 
 
84 001 to 144 000  
84 
 
144 001 to 240 000  
126 
 
Over 240 000  
200 
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 
2 400 or less  
13 
2 401 to 15 000  
21 
15 001 to 24 000  
29 
24 001 to 42 000  
48 
42 001 to 72, 000  
84 
72 001 to 120 000  
126 
Over 120 000  
200 
Net weight greater than 4.5 kg (10 lb) 
600 or less  
13 
601 to 2 000  
21 
2 001 to 7 200  
29 
7 201 to 15 000  
48 
15 001 to 24 000  
84 
24 001 to 42 000 126 
Over 42 000 200 
a n is the number of primary containers in sample.  
©RSB 2023 - All rights reserved                  8 
 Annex B 
(normative) 
 
Temperature correction for standard model of sugar refractometer 
calibrated for 20 °C Sampling 
 
Temperature  
°C Percentageof drysubstance 
5 10 15 20 25 30 35 40 45 50 55 60 65 70 
Subtractfrom drysubstance 
15 .29 .31 .33 .34 .34 .35 .36 .37 .37 .38 .39 .39 .40 .40 
16 .24 .25 .26 .27 .28 .28 .29 .30 .30 .30 .31 .31 .32 .32 
17 .18 .19 .20 .21 .21 .21 .22 .22 .23 .23 .23 .23 .23 .23 
18 .13 .13 .14 .14 .14 .14 .15 .15 .15 .16 .16 .16 .16 .16 
19 .06 .06 .07 .07 .07 .08 .08 .08 .08 .08 .08 .08 .08 .08 
21 .07 .07 .07 .07 .07 .08 .08 .08 .08 .08 .08 .08 .08 .08 
22 .13 .14 .14 .15 .15 .15 .15 .15 .16 .16 .16 .16 .16 .16 
23 .20 .21 .22 .22 .23 .23 .23 .23 .24 .24 .24 .24 .24 .24 
24 .27 .28 .29 .30 .31 .31 .31 .31 .31 .32 .32 .32 .32 .32 
25 .35 .36 .37 .38 .38 .39 .40 .40 .40 .40 .40 .40 .40 .40 
26 .42 .43 .44 .45 .46 .47 .48 .48 .48 .48 .48 .48 .48 .48 
27 .50 .52 .53 .54 .55 .55 .56 .56 .56 .56 .56 .56 .56 .56 
28 .57 .60 .61 .63 .63 .64 .64 .64 .64 .64 .64 .64 .64 .64 
29 .66 .68 .68 .71 .72 .73 .73 .73 .73 .73 .73 .73 .73 .73 
30 .74 .77 .78 .79 .80 .80 .81 .81 .81 .81 .81 .81 .81 .81 
 
 
. DRS 551: 2023 
Price based on 8 pages  
©RSB 2023- All rights reserved  
 Bibliography 
UNECE Standard Ffv-40 Concerning the Marketing and Commercial Quality Control of Vegetable 2017 
Edition