DRAFT UGANDA STANDARD  
  DUS DEAS 947 
First   Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS 947: 2019 
© UNBS 2019 
   
Jams, jellies and marmalades  — Specification  
 
 DUS DEAS 947: 2019 
ii                © UNBS  2019 - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible  for its correct application  
© UNBS 20 19 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior w ritten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 250/1/2  
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E-mail: info@unbs.go.ug  
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 DUS DEAS 947: 2019 
© UNBS  2019 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amen ded.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 947: 2019, Jams, jellies and marmalades  — Specification , is 
identical with and has been reproduced from an International Standard, DEAS 947: 2019, Jams, jellies and 
marmalades  — Specification , and is being proposed for adoption as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture , 
Subcommittee SC 4, Fruits, vegetables, spices, and processed products . 
Wherever the words, “ East African  Standard " appear, they should be replace d by "Uganda Standard."   DEAS 947:2018  
ICS 67.080.20  
 
© EAC 2018                                                                                                                             First Edition 2018  
 DRAFT EAST AFRICAN STANDARD  
Jams, jellies and marmalades — Specification  
EAST AFRICAN COMMUNITY   DEAS 947:2018  
ii © EAC 2018  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by participants 
in the EAC standards development proc ess is permitted without prior permission from EAC, neither this 
document nor any extract from it may be reproduced, stored or transmitted in any form for any other 
purpose without prior written permission from EAC.  
Requests for permission to reproduce thi s document for the purpose of selling it should be addressed as 
shown below or to EAC’s member body in the country of the requester:  
© East African Community 2018  — All rights reserved  
East African Community   
P.O. Box 1096 , 
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Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators 
may be pr osecuted . DEAS 947:2018  
© EAC 2018  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Conformance  ................................ ................................ ............................. Error! Bookmark not defined.  
3 Normative references  ................................ ................................ ................................ ............................  1 
4 Terms and definitions  ................................ ................................ ................................ ...........................  2 
5 Symbol s (and abbreviated terms)  ................................ ................................ ................................ ........  2 
6 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................ ................................ .................... Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
7 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
8 Spec ial ................................ ................................ ................................ ........ Error! Bookmark not defined.  
Annex  A (normative)  Annex title  ................................ ................................ .......... Error! Bookmark not defined.  
A.1 General  ................................ ................................ ................................ .......Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
A.2.1 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.2.2 Subclause (level  1) ................................ ................................ .................... Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
Annex  B (informative)  Which styles correspond to which element  — Quick reference guide Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
  DEAS 947:2018  
iv © EAC 2018  – All rights reserved  
 Foreword  
Development of the E ast African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when  goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of th e National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholde rs including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed an d incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC ###, [name of committee] , 
Subcommittee SC ##, [name of subcommittee] . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights.  
This second/third/…  edition cancels and replac es the first/second/…  edition ( EAS nnn-n:yyyy), which has 
been technically revised.  
EAS nnn consists of the following parts, under the general title Introductory element  — Main element : DEAS 947:2018  
© EAC 2018  – All rights reserved  v 
  
 DEAS 947:2018    
 
© EAC 2018  – All rights reserved  
  
 Jams, jellies and marmalades  — Specification  
1 Scope   
This Draft E ast Africa Standard specifies  requirements , methods of sampling and test of jams, jellies and 
marmalades  intended for direct human consumption  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of the ir 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.  
EAS 38, General standard for labelling  of pre-packaged foods   
EAS 39, Code of practice for hygiene in the food a nd drink manufacturing industry  
ISO 6636 -2, Fruits, vegetables and derived products — Determination of zinc content — Part 2: Atomic 
absorption spectrometric method  
ISO 6634, Fruits, veg etables and derived products — Determination of arsenic content — Silver 
diethyldithiocarbamate spectrophotometric method   
ISO 7952, Fruits, vegetables and derived products — Determination of copper content — Method using flame 
atomic absorption spectromet ry 
ISO 6633 , Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 2447, Fruit and vegetable products — Determination of tin  
Codex stan 192 General standard for food additives  
ISO 217 3, Fruit and vegetable products — Determination of soluble solids  — Refractometric method  
Codex 296 , Codex standard for jams, jellies and marmalades  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumerat ion of presumptive Escherichia coli — Most probable number technique   
2 © EAC 2018  – All rights reserved  
  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
fruit 
Means all of the recognized fruits and those vegetables recognized as su itable for making jams, including but 
not limited to citrus mango, pineapple, pawpaw and berries.  
 
3.2 
 fruit pulp   
means the edible portions of the fruit, mashed, or cut into pieces, but not reduced to a puree  
3.3 
fruit puree  
means fruit ingredient thinly  divided by sieving, screening or other mechanical means.  
 
3.4 
jam 
the product prepared from suitable fruit ingredient:  
 
a) which may be whole fruit, fruit pulp, or fruit puree;  
b) with or without fruit juice or concentrated fruit juice as optional ingred ient(s) :   
c) mixed with sugar, with or without water; and  
d) Processed to a suitable consistency.  
 
3.5 
jelly 
the product prepared from suitable fruit ingredients, which is practically free from suspended fruit particles and 
mixed with carbohydrate sweete ner, with or without water, and processed to a semi solid consistency.  
 
3.6 
marmalade  
the product obtained by processing citrus fruit, fruit pulp or puree, to a suitable consistency by the application 
of heat, with water and a carbohydrate sweetener. It ma y contain added pectin and permitted acids together 
with other minor ingredients.  
3.7 
soluble solids  
means per cent by mass of solids determined as concentration of sucrose in an aqueous solution which has 
the same refractive index as the product analyzed , under specified conditions of preparations and temperature 
(See clause 4.2.5)  
 
3.8 
prepared fruit ingredients  
sound, wholesome, clean fruits of proper ripeness, not deprived of any of its main constituents, except that it 
is trimmed, sorted and treated t o remove objectionable bruises, stems, toppings, tailing, cores, p its (tones), 
and may not be peeled.   
© EAC 2018  – All rights reserved  3 
 3.9 
prepared citrus fruits  
means the product:  
a) Prepared from fruit which is fresh, processed or preserved other than by drying, and  
b) Prepared from su bstantially sound, clean citrus fruit from which stems, calyxes, and seeds have been 
removed and includes pulps, juices, concentrated juice, extractives and preserved peels; and  
c) Containing all natural soluble solids ( extractives ) except for those lost d uring preparation under good 
manufacturing practices.  
 
3.10 
 extraneous vegetable material  
vegetable material common to the specific fruit, such as leaves, fruit cores  and stems .  
3.11 
pit or stone  
whole pit or stone in fruits, such as cherries, that are n ormally pitted, or a pi ece of pit of approximately one half 
pit 
 
3.12 
pit fragments  
vegetable material common to the specific fruit, such as leaves, fruit cores  and  stems .  
3.13 
damaged  
piece of fruit that is blemished, discoloured or bruised by pathologi cal or other means to the extent that is 
materially affected  
 
3.14 
Syneresis  
liquid ooz ing out  of foods such as jams and jellies.  
3.15 
food grade material  
materials that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qual ities of the 
product.  
 
4 Requirements  
4.1 General requirement  
4.1.1 Ingredient s  
a) Fruit , fruit pulp, fruit puree fruit juices and concentrates as defined in clause 3   
b) Nutritive Sweetening agents;   
 
c) Water may be used  
 
4.1.2 Jams, Jellies and Marmal ade shall;  
a) be prepared from fruit which is either fresh, frozen canned, concentrated or otherwise, processed or 
preserved;  Marmalades shall be prepared from citrus fruit which is fresh, processed, or preserved 
other than by drying . 
b) be prepared from fruit which is substantially sound, wholesome, of   suitable ripeness and clean, not 
deprived of any of its main constituents, except that it is trimmed, sorted and otherwise treated to  
4 © EAC 2018  – All rights reserved  
 remove objectionabl e bruises, stems, toppings  tailing, cores, pits stone fru its) and may or may not be 
peeled; and  
c) have the essential physical, chemical, nutritional characteristics , colour, aroma and flavour of the same 
kind of fruits from which it is made.  
d) free from extraneous vegetable material  common to the specific fruit, suc h as leaves, fruit cores and 
stems. of over 10 mm in length, and sepal tracts aggregating an  area of 5 mm2 or longer.  
e) contain all natural soluble solids (extractives) except for those lost during preparation under good 
manufacturing practices (jellies and marmalades)  
f) be prepared by removal of all, or practically all, of the insoluble solids and may be concentrated by the 
removal of water(jellies)  
g) be free from syneresis  (jams and jellies)   
h) have uniform appearance, consistency and characteristic of the produ ct and remain as such when 
stored under normal storage conditions.  
 
4.2 Specific requirement  
Jams, jellies and marmalades shall conform to the compositional requirement in Table 1.  
Table 1 — Compositional requirement of Jams, jellies and marmalades  
S/N Characteristics  Requirement  Test method  
1 Fruit content , Min (%)  
Jams and jellies (single fruit)  
Jams and Jellies (Two fuits)  
Jams and jellies (Three fruits)  
Marmalades   
45 
20 in each fruit  
10 in each fruit  
20  
 
GMP  
2 Total soluble solids  (jams, jellies an d 
marmalades), Min (%)  65 ISO 2173  
 
5 Food additives and processing aids  
Jams, jellies and marmalades may contain only permitted additives in accordance with Codex Stan 192.  
   
© EAC 2018  – All rights reserved  5 
 6 Contaminants  
6.1 Pesticide residues   
Jams, jellies and marmalades shall conform to the pestic ide residue limits established in  the Codex online 
database for pesticide residues in food  for this product.  
6.2 Metal contaminants    
Jams, jellies and marmalades shall not contain any metal contaminants in excess of the  quantities speci fied in 
Table 2 . 
Table 2─ Limit for metal contaminants in jams, jellies and marmalades  
Class  Maximum (mg/kg)  Method of test  
Arsenic (as As )  0.5 ISO 6634  
Tin (as Sn)  250 ISO 2447  
Copper (as Cu)  10 ISO 7952  
zinc  (as Zn)  50 ISO 6636 -2 
Lead (as Pb)  1  ISO 6633  
7. Hygiene  
7.1 Jams, jellies and marmalades shall be manufacture in accordance with the requirements and Good 
Hygienic Practices prescribed in EAS 39 (see clause 2).  
7.2 Microbiological limits . 
The product shall conform to the microbiological limits stated in Table 3 
Table 3  ─ Microbiological limits  
Microorganism  Limit  Method of test  
Total plate count, (cfu/g), maximum  102 ISO 4833  
Coliform,  (cfu/g), maximum  Absent  ISO 4832   
Yeasts and moulds, (cfu/g), maximum  Absent  ISO 21527 -1 
Salmonella sp , cfu/ g  Absent  ISO 6579  
E. coli cfu/mL  Absent  ISO 7251  
 
8 Packaging  
8.1 Jams, jellies and marmalades  shall be packaged in food grade containers  
8.2 The volume and filling of the container shall comply with weight and measures regulations in the 
respective partner state  
  
6 © EAC 2018  – All rights reserved  
 9 Labelli ng 
In addition to the requirements of EAS 38,  803,804 and 805  the following specific labelling requirements shall 
apply and shall be legibly and indelibly marked;   
a) Name of product which shall reflect the true name of the fruit , used in the manufacture o f the jam , jellies 
and marmalade . When two or more different fruits are used in combination the product shall be labelled as 
“mixed fruit jam, jellies or marmalades. ”   
b) Name, physical and postal address of manufacturer  
c) Country of origin  
d)  Date of m anufacture and expiry date  
e) List of ingredients  
f) Net content  in metric units  
g) Storage condition  
h) Batch number /Lot number . 
i) Trade mark,  if any  
10 Methods of sampling  
Sampling shall be in accordance with Annex C  and test shall be done in accordan ce with methods specified in 
the relevant Tables and annexes of this Standard  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
© EAC 2018  – All rights reserved  7 
  
Annex B  
TEMPERATURE CORRECTION FOR STANDARD MODEL OF SUGAR 
REFRACTOMETER CALIBRATED FOR 200C 
 
 
 
 
 
Tempe rapture  
 
°C  
Percentage of dry substance  
 
 
5      10       15      20     25       30       35      40       45       50       55       60     65       70 
 
 
Substract from dry substance  
 
 
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 
  
8 © EAC 2018  – All rights reserved  
 Annex C  
(normative)  
 
Sampling  
C.1  Definitions  
C.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  
C.1.2  
lot size  
number of primary conta iners or units in the lot  
C.1.3  
sample size  
total number of sample units drawn for examination from a lot  
C.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   
© EAC 2018  – All rights reserved  9 
 C.2 Sampling plans  
Lot size (primary containers)  Size of container,  
n 1 
Net weight equal to or less than 1 kg (2.2 lb)  
4 800 or less  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 
1 n = number of primary containers in sample.   
10 © EAC 2018  – All rights reserved  
   
© EAC 2018  – All rights reserved  11 
 Bibliography