STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
 
 
 
مشروعنهائي 
 
GSO /FDS  640/2011  
 
 
 
 
 
 
JAMS, JELLIES AND MARMALADE 
 
 
 
 
 
 
Prepared by: 
Gulf technical committee for sector standard of food and agricultural products 
 
 
 
 
 
 
This document is a draft Gulf Standard circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard, until  
By the Board of Directors GSO STANDARD                                                                           GSO - - - - -- -/2011  
 1  
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 /T echnical regulations through specialized technical 
committees (TCs). 
 
GSO through  the  technical  program of committee TC No. 5  " Technical Committee 
for Sector of Food and Agriculture Products " has update  this gulf standard   JAMS , 
JELLIES AND MARMALAD E "  
   
 
 ". The Draft Standard has been prepared by ( State of Kuwait ).  
 
The draft Standard has been prepared based on relevant ADMO,International and 
National foreign Standards and references. 
 
This standard has been approved as a Gulf (Standard / Technica l Regulation) by GSO 
Board of Directors  in its meeting No.(       ),held on                                 /     /             H 
,      /     /        GSO STANDARD                                                                           GSO - - - - -- -/2011  
 2  
JAMS, JELLIES AND MARMALADE 
 
1-    Scope  
  
1.1  This Gulf Standard applies to jams, jellies and marmal ades 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 processin g manufacture of 
fine bakery wares, pastries o r (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 sweetenin g 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” ar e 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  20  " Methods for the Determination of Contaminating Metallic    
         Elements in Foodstuffs " .   
  
 
 ". 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 1 " .  
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 " . 
2.10 GSO ISO 5522 "  Fruit and Vegetable Products - Determination of Sulphur 
Dioxide Content ".   
2.11GSO 244 "Fruit and Vegetable Products - Part (1): Organoleptic Examinations - 
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 "  GSO STANDARD                                                                           GSO - - - - -- -/2011  
 3 2.14 GSO ISO 2173 " Fruit and Vege table 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 147  Honey  
2.19 GSO 192 " food additives that will be adopted by GCC  
 
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 m ore kinds of fruit, which is mixed with foodstuffs with sweetening 
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 aqueo us 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 t o a suitable consistency. It may be made from one or more of the 
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 sweete ning properties as defined in Section 2.2, with or without the 
addition of  water . 
 
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 al l of the recognised fruits and vegetables that are used in making 
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, who lesome and clean and of suitable ripeness but free from 
deterioration 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) a nd 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 . GSO STANDARD                                                                           GSO - - - - -- -/2011  
 4 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 Foodstuff s 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 Sec tions 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 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 that the qu antity 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 a nd sea -buckthorns .  
   
for soursop and cranberry  .   30%-  
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 frui ts. -  
  
When fruits are mixed together, the minimum content must be reduced in proportion 
to the percentages used .. 
or GSO STANDARD                                                                           GSO - - - - -- -/2011  
 5  
 ( b) The products, as defined in Section 3.2, shall be produced such that the quantity 
of fruit  ingredient used as a percentage of fini shed product shall be not less than 35% 
in general, 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. 
- 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 c ontent 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 Marmalad e  
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 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 gene ral, 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, alcoho lic 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 poin ts 4.1.2 (a) and b) made from gooseberries, plums, 
raspberries, redcurrants, rhubarb, rosehips, roselle or strawberries . 
 
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  GSO STANDARD                                                                           GSO - - - - -- -/2011  
 6 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 consi stency, 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 b e 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 app licable quality requirements referred to 
in Section 4.3.1 when the number of “defectives” 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 ADDITIV ES  
Without prejudge to the requirement that mention in gulf standard GSO 192 " food 
additives that will be adopted by GCC  
 
Only those food additive classes listed below are technologically justified and 
may be used in products covered by this Standard. Wi thin each additive class 
only those food additives listed below, or referred to may be used and only for 
the functions, and within limits, specified 
 
5.1 Acidity regulators, antifoaming agents, firming agents, reservatives and 
thickeners used in  accordance  with Table 3 of the gulf Standard for Food 
Additives that mentioned in clause 19/2  are acceptable for use in foods 
conforming to this Standard  .  
 
5.2 ACIDITY REGULATORS 
 
Maximum Level Name of the  Food 
Additive INS No GSO STANDARD                                                                           GSO - - - - -- -/2011  
 7 3000 mg/kg  Tartrates 334 , 335 (i) ,  
(ii),336(i),(ii),337 
  
 
5.3 ANTIFOAMING AGENTS  
 
Maximum Level Name of the Food 
Additive INS No 
10 mg/kg Polydimethylsiloxane 900a  
 
5.4  COLOURS 
 
Maximum Level Name of the Food 
Additive INS No 
500 mg/kg Curcumin 100 (i) 
200 mg/kg Riboflavins 101(i) , (ii)  
300 mg/kg Sunset Yellow FCF 110 
200 mg/kg Carmines 120 
100 mg/kg Allura Red AC 129 
100 mg/kg Brilliant Blue FCF 133 
GMP Chlorophyll 140 
200 mg/kg Chlorophylls and 
Chlorophyllins, 
Copper Complexes 141(i),(ii) 
400 mg/kg Fast Green FCF 143 
GMP Caramel I -Plain  150a 
80000 mg/kg Caramel II Caustic 
Sulfite Process 150b 
80000 mg/kg Caramel III – 
Ammonia Process 150c 
1500 mg/kg Caramel IV – Sulfite 
Ammonia Process 150d 
500 mg /kg 
Singly or in 
combination Carotenes, beta -, 
(synthetic ) 160a(i) 
Caro tenes, beta - 
(Blakeslea trispora )) 160a(iii) 
Carotenal, beta -apo-
8-’ 160e 
Beta-apo-8’-
Carotenoic acid, 
ethyl esters 160f 
1000 mg / kg  Carotenes, beta - 
(vegetable ) 160a(ii) 
100 mg/kg Lycopenes 160d(i) , 160d(iii) GSO STANDARD                                                                           GSO - - - - -- -/2011  
 8 100 mg/kg Lutein from Tagetes 
erecta  161b(i) 
GMP Beet Red 162 
500 mg/kg Grape Skin Extract 163(ii) 
200 mg/kg Iron Oxides 172(i) – (iii)  
 
5.5  PRESERVATIVES  
 
Maximum Level Name of the Food 
Additive INS No 
1000 mg/kg Sorbates 200-203  
1000 mg/kg Benzoates 210-213  
50 mg/kg 
as residual S O2 in the 
end product  except 
when  made with  
sulfited fruit  when a 
maximum level of 100 
mg/kg  is permitted in 
the end product Sulfites 220-225,227,228, 539  
 
6.5 FLAVOURINGS 
 
The following flavourings are acceptable for use in foods conforming to this 
Standa rd when used in accordance with good manufacturing practices and in 
compliance with the Codex Guidelines for the Use of Flavourings (CAC/GL 66 -
2008): 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  GSO 1016 state in clause 12/2 .        
 
7 – Metal contaminants  
Determination of metal contaminants  shall be according to GSO 20 state in 
clause 2.2.                                                          
 
8 – Packing , 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 contai ner should be air tight , GSO STANDARD                                                                           GSO - - - - -- -/2011  
 9 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 n ecessary 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 oC 
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 – Labelling  
 
Without prejudice to the requirements of   GSO 9 which is mentioned in clause 
2/the following information shall be declared : 
9.1 Name of the product. 
9.2 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) 
 
9.1.2 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 d ifferent fruits the alternative phrase “mixed fruit” or 
similar wording or by the number of fruits may be used .                                    
                                        
 
9.1.3 The name of the product may provide an indication of the varie ty of fruit 
e.g. “Victoria” plum and /or may include an adjective  describing the character 
e.g. “seedless”, " shred less ".  
 
9.2 Guidelines for consumer including per unit of submission .  GSO STANDARD                                                                           GSO - - - - -- -/2011  
 10   
9.3 year of production – and expiration date .  
 
9.4 Name and addres s of the source and country of origin .  
 
9.5 Sugar substitutes are used and its percentage 
 
9.6 consumer guidance under the guidance of professional health authorities . 
 
Product address , and his trademark  . 9.7 
 
9.8 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 aqueous extracts.  
 
9.9 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 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  .  
 
10 – sampling  
 
Samples shall be taken according to the GSO standard mentioned in 2.13  .  
 
11 – Testing methods  
 
11.1 Methods of test 
 
- Determination of soluble solid s shall be carried out according to the  
GSO 2173  standard mentioned in  clause 2.14 .  
- Determination of impurities shall be carried out according to the GSO  ISO 
763 standard mentioned in 2.6.  
-  Determination of  extraneous matter shall be carried out accor ding to the 
GSO standard mentioned in  clause 2.11 .  
- Ascorbic acid shall be determined according to the GSO 299 standard 
mentioned in clause 2.7 .  GSO STANDARD                                                                           GSO - - - - -- -/2011  
 11 - Benzoic acid shall be determined according to the GSO  ISO 5518  standard 
mentioned in 2.8 .  
- Determination of the sorbic acid content shall be carried out according to 
GSO  ISO 5519  standard mentioned in 2.9 .  
- Sulphur dioxide shall be determined according to the GSO ISO 5522  standard 
mentioned in 2.10 .  
-Detection of non -nutritive artificial sweeteners shall be  carried out according 
to the GSO standard  THAT MAY BE ADOPTED BY GCC.  
- Determination of contaminating elements shall be carried out according to 
the GSO 20 standard mentioned in 2.2  .  
- Detection of artificial colouring matter shall be carried out accordi ng to the 
GSO 22 standard mentioned in 2.4  
 
11.2 TESTS 
 
- Tests shall be carried out on a representative sample taken according to item 
10, to determine its compliance with this standard  .  
 
11.3 Determination  of water capacity of container  
Determination of water capacity of container shall be according to appendex 
(1) . 
 
 GSO STANDARD                                                                           GSO - - - - -- -/2011  
 12  
10-  المصلحات الفنية
 
 
كشمش أسىد (عىة أسىد )                                                       Black Currant   
ترلىق دمشمً(دامسىن )                                                                  Damson  
أخضر ثاتد                                                                                 Fast green  
 ترلىق أخضر                                                                                Green gage   
كشمش                                                                                         Goose berry  
مُرَتَى                                                                                                      Jam  
جٍلً( هلام الفاكهح )                                                                                    Jelly  
ذىخ لىجان                                                                               Loganberry        
  مرملاد                                                                                        Marmal ade   
هرٌسPuree                                                                                                      
لة                                                                                                     Pulp  
ذىخ الأرض                                                                                  Raspberry  
راوودRhubarb                                                                                                
أصفر الغروبSunset yellow                                                                              
زوجثٍل                                                                                                 Ginger  
رامثىذانRambutan 
وثك تحري                                                                                 Sea Buckthorns 
روسلRoselles                  
العىة الأحمر                                          Rowan berrie 
سىر سىبSoursop  
سٍمثٍدانCempedak 
جان فروخJack fruit 
ساتىذا                                                              Sappota  
دورٌان                                                                   Durian 
لاتروسكا                                                        Labrusca                                    
ثمرج الرىٍهDragonfruit                                                          
  
  
  
  GSO STANDARD                                                                           GSO - - - - -- -/2011  
 13 Appendix ( 1 )  
Determination of water capacity of containers 
( CAC/RM 46 -1972)  
  
DETERMINATION OF W ATER 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 container.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 O F 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 STANDARD                                                                           GSO - - - - -- -/2011  
 14  
 
11-Refrences  
 
 
CAC STAN 296 -2009  
CODEX STANDARD FOR JAMS , JELLIES AND MARMALADES