ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴﺔ   
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
  
  
  
  
  
uunilicf:finauunilich:mediuunilihn:init uunilihq:finauuniliti:inituunilito:finauunilix8:finauunilihi:init   
  
GSO 640/2011   
  
  
 
  
  
  
  
  
  
JAMS, JELLIES AND MARMALADE  
  
  
  
 
 
Prepared by :  
Gulf technical committee for sector standard of foo d and agricultural products  
 
 
 
 
 
 
This document is a draft Gulf Standard circulated f or comments, it is therefore, subject to 
Alteration and modification, and may not be referre d it as a Gulf Standard, until   
By the Board of Directors  GSO STANDARD                                                                           GSO J J J J JJ J/2011  
١ 
Foreword  
 
GCC Standardization Organization (GSO) is a regiona l Organization which consists 
of the National Standards Bodies of GCC member Stat es. One of GSO main functions 
is to issue Gulf Standards /Technical regulations t hrough specialized technical 
committees (TCs).  
 
GSO through  the  technical  program of committee T C No. 5 " Technical Committee 
for Sector of Food and Agriculture Products " has u pdate  this gulf standard  JAMS , 
JELLIES AND MARMALADE "  
    
 
 ". The Draft Standard has been prepared by ( State of Kuwait ).  
 
The draft Standard has been prepared based on relev ant ADMO,International and 
National foreign Standards and references.  
 
This standard has been approved as a Gulf (Standard  / Technical Regulation) by GSO 
Board of Directors in its meeting No.(       ),held  on                                 /     /             H 
,      /     /        GSO STANDARD                                                                           GSO J J J J JJ J/2011  
٢ 
JAMS, JELLIES AND MARMALADE   
  
1y    Scope  
  
1.1  This Gulf Standard applies to jams, jellies an d marmalades that offered for direct 
consumption, including for  catering  purposes or f or  repacking if required. This  
 Standard does not apply to :   
 
a) products when indicated as being intended for fu rther processing manufacture of 
fine bakery wares, pastries or (such as those inten ded 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 sweetening pr operties 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.   
 
J The use of the terms “preserve” and “conserve” ar e thereby required to comply 
with the requirements for jam and/or extra jam as s et out in this Standard .   
  
  
2y      Complementary References  
 
2.1  GSO 9 "Labeling of prepackaged food stuffs " . 
  
2.2  GSO  20 " Methods for the Determination of Con taminating 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 J  Part 1 " .  
2.6 GSO 763 " Fruit and Vegetable Products J Determ ination of Mineral Impurities " .  
2.7 GSO 299 " Methods of Test for Vegetable, Fruits  and their Products – Part 2:  
Determination of Moisture, AlcoholJInsoluble Solids , Total Ash, Calcium, Mineral 
Oil, and Ascorbic Acid " .  
2.8 GSO ISO 5518 " Fruits, Vegetables and Derived P roducts J Determination of 
Benzoic Acid Content J Spectropotometric Method ".  
2.9 GSO ISO 5519 " Fruit and Vegetable Products J D etermination of of Sorbic Acid 
Content " .  
2.10 GSO ISO 5522 " Fruit and Vegetable Products J Determination of Sulphur 
Dioxide Content ".  
2.11GSO 244 "Fruit and Vegetable Products J Part (1 ): Organoleptic Examinations J 
Determination of Net Weight and Drained Weight, Det ermination of Apparent 
Viscosity, Determination of Headspace, Determinatio n of Extraneous Matter and 
Defective Fruits " .  
2.12 GSO 1016 “Microbiological Criteria for Foodstu ff – Part 1”   
2.13 GSO 1000 " Methods of Sampling for Prepackaged  Food Products "  GSO STANDARD                                                                           GSO J J J J JJ J/2011  
2.14 GSO ISO 2173 " Fruit and Vegetable Products J Determination of Soluble Solids 
Content J Refractometric Method " .  
2.15  "Fruit and Vegetable Products J Detection of Sweeteners " that will be adopted 
by GCC   
2.16 Fruit juice and nectars that will be adopted b y GCC .  
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 consi stency, made from the whole fruit, 
pieces of fruit, the un concentrated and/or concent rated fruit pulp or fruit puree, of 
one or more kinds of fruit, which is mixed with foo dstuffs with sweetening 
properties as defined in Section 12.3, with or with out the addition of water.  
 
3.2 Jellies : are the products brought to a semi so lid gelled consistency and made from 
the juice and/or aqueous extracts of one or more fr uits, mixed with foodstuffs with 
sweetening properties as defined in Section 12.3, w ith 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 ma y 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 ext racts and peel and is mixed with 
foodstuffs with sweetening 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 proper ties as defined in Section 2.2 to 
obtain a semiliquid or thick liquid.  
 
3.5 Jelly Marmalade : is the product described unde r citrus marmalade from which all 
the insoluble solids have been removed but which ma y 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 making 
jams including but not limited to those fruits ment ioned in this Standard, either fresh 
frozen, canned, concentrated, dried, or otherwise p rocessed and/or preserved which 
shall be sound, wholesome and clean and of suitable  ripeness but free from 
deterioration and containing all its essential char acteristics 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 b e 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 cru shed but which has not been 
reduced to a puree .  
 
3.8 Fruit Puree : The edible part of the whole frui t, 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 J J J J JJ J/2011  
3.9 Aqueous extracts : The aqueous extract of fruit s which subject to losses 
necessarily occurring during proper manufacture, co ntains all the waterJsoluble 
constituents of the fruit concerned .  
 
3.10 Fruit Juices and Concentrates: Products as def ined in the codex .  
General Standard for Fruit Juices and Nectars CODEX  STAN 247J2005.  
 
3.11 Citrus fruit : Fruit of the Citrus L. family  
 
3.12 Foodstuffs with sweetening properties :  
a) All sugars as defined in the Codex Standard for Sugars    
) CODEX STAN 212J1999 (  
) b) Sugars extracted from fruit (fruit sugars (  
c) Fructose syrup  
d) Brown sugar  
e) Honey as defined in the Codex Standard for Honey   f   
. ) CODEX STAN 12J1981 .(   
  
4y  Essential composition and quality factors   
4.1 COMPOSITION  
4.1.1 Basic Ingredients   
  
 a) Fruit ingredient, as defined in Section 3.1 in q uantities laid down in Sections 4.1.2 
(a) – (d )  below .  
In the case of jellies the quantities where appropr iate 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 accord ance with Section 9.1.  
 
a) JThe products, as defined in Section 3 shall be produced such that the quantity of 
fruit ingredient used as a percentage of finished p roduct   all be not less than 45% in 
general, with the exception of the  following fruit s :  
  
 J 35% for blackcurrants, mangoes, quinces, rambuta n, redcurrants, rosehips, roselles 
 , rowanberries and seaJbuckthorns. 
    
for soursop and cranberry .  30%  J    
25% for banana, cempedak, ginger, guava, jackfruit and sappota.  J    
23%  for cashew apples . J    
20%  for durian .  J    
10% for tamarind  J   
8% for passion fruit and other strong flavoured or high acidity fruits. J    
   
When fruits are mixed together, the minimum content  must be reduced in proportion 
to the percentages used . .  
or   
 GSO STANDARD                                                                           GSO J J J J JJ J/2011  
b) The products, as defined in Section 3.2, shall b e produced such that the quantity 
of fruit ingredient used as a percentage of finishe d product shall be not less than 35% 
in general, with the exception of the following fru its :  
J 25% for blackcurrants, mangoes, quinces, rambutan , redcurrants, rosehips, roselles , 
 rowanberries and seaJbuckthorns .  
J  20% for soursop and cranberry .  
J 16% for cashew apples.  
J 15%  for banana, cempedak, guava, jackfruit and s appota .  
J 11% J 15% for ginger.  
J 10% for durian .   
J 6% for passion fruit, tamarind or other strong fl avoured 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  J 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 prod uced 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 .  
  
JIn addition the term “jelly marmalade” as defined in Section 3may be used when the 
product contains no insoluble matter but may contai n small quantities of thinly cut 
peel . 
 
d) Non Citrus Marmalade  
The product, as defined in Section 2.1, shall be pr oduced such that the quantity of 
fruit ingredient used as a percentage of the finish ed product shall not be less than 
30% in general, with the exception of the following  fruits :  
J 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 beet root juice may only be added to 
jams as defined in points 4.1.2 (a) and b) made fro m gooseberries, plums, 
raspberries, redcurrants, rhubarb, rosehips, rosell e or strawberries .  
 
4.2 SOLUBLE SOLIDS  
  
The soluble solids content for the finished product s 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 s olids content shall be 40 J 65% or 
less . GSO STANDARD                                                                           GSO J J J J JJ J/2011  
٦ 
4.3  QUALITY CRITERIA  
 
4.3.1 General Requirements  
The end product shall be of an appropriate gelled c onsistency, 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 .  
 J It shall be free from defective materials normal ly associated with fruits. Jelly and 
extra jelly shall be reasonably clear or transparen t. J     
  
4.3.2 Defects and Allowances for Jams  
The products covered by this Standard shall be larg ely free of defects such as plant 
material skins (if peeled), stones and pieces of st ones and mineral matters. In the case 
of berry fruits, Dragon fruit and passion fruit, se eds shall be considered a natural fruit 
component and not a defect unless the product is pr esented as " seedless" .  
 
4.4 CLASSIFICATION OF DEFECTIVES  
 
A container that fails to meet one or more of the a pplicable 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 applicabl e 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 ap propriate sampling plan 
with an AQL of 6.5 . 
 
5 FOOD ADDITIVES  
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 t echnologically justified and 
may be used in products covered by this Standard. W ithin 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 g ulf Standard for Food 
Additives that mentioned in clause 19/2 are accepta ble for use in foods 
conforming to this Standard . 
 
5.2 ACIDITY REGULATORS  
 
Maximum Level  Name of the Food 
Additive  INS No  
3000 mg/kg    Tartrates   334 , 335 (i) , 
(ii),336(i),(ii),337  GSO STANDARD                                                                           GSO J J J J JJ J/2011  
٧  
 
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 
، 
Copper Complexes   141(i),(ii)  
400 mg/kg  Fast Green FCF   143  
GMP  Caramel IJPlain   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, betaJ, 
(synthetic )   160a(i)  
Carotenes, betaJ 
(Blakeslea trispora ) (  160a(iii)  
Carotenal, betaJapoJ
8 ’ J  160e  
BetaJapoJ8’J
، 
ethyl esters   160f  
1000 mg / kg  Carotenes, betaJ 
(vegetable )  160a(ii)  
100 mg/kg  Lycopenes   160d(i) , 160d(iii)  
100 mg/kg  Lutein from Tagetes 
erecta   161b(i)  GSO STANDARD                                                                           GSO J J J J JJ J/2011  
٨GMP  Beet Red   162  
500 mg/kg  Grape Skin Extract   163(ii)  
200 mg/kg  Iron Oxides   172(i) – (iii)  
  
6.4   PRESERVATIVES  
 
Maximum Level   Name of the Food 
Additive   INS No   
1000 mg/kg  Sorbates   200J203   
1000 mg/kg  Benzoates   210J213  
50 mg/kg  
as residual SO2 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   220J225,227,228, 539  
  
6.5 FLAVOURINGS  
  
The following flavourings are acceptable for use in  foods conforming to this 
Standard when used in accordance with good manufact uring practices and in 
compliance with the Codex Guidelines for the Use of  Flavourings (CAC/GL 66J
2008): natural flavouring substances that are extra cted from the named fruits in the 
respective product; natural mint flavour; natural c innamon 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 accor ding to GSO1016 state in 
clause 2.2.                                                          
 
8 – Packing , storage and transporting  
 
The following shall be observed in packaging, trans portation and storage :  
 
8.1 Packaging  
8.1.1 The product shall be packed in hygienic, clea n, dry and suitable 
containers, so as to avoid any changes in its prope rties .   
8.1.2 Minimum Fill  
JThe container should be well filled with the produ ct which should occupy not 
less than 90% (minus any necessary head space accor ding to good GSO STANDARD                                                                           GSO J J J J JJ J/2011  
manufacturing practices).of the water capacity of t he container .                        
                                                      
JThe water capacity of the container is the volume of distilled water at 20oC 
which the sealed container will hold when completel y filled.  
J A container that fails to meet the requirement fo r 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 wellJventila ted place far from sources of 
direct heat and contamination  .  
 
9 – Labelling  
 
Without prejudice to the requirements of  GSO 9 whi ch 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)  J  
J Jam (or preserve or conserve) .  
J Extra Jam (preserve or conserve) .  
J High Fruit Jam (preserve or conserve) .  
J Jelly .  
J Extra Jelly . 
b) in the case of section 4.1.2 b :  
J Jam (or preserve or conserve or fruit spread ) 
) .  Jelly (or fruit spread ( J   
In the case of Section 4.1.2 (c : J    
Marmalade or Jelly Marmalade  J  
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 indi cation of the fruit(s) used 
in descending order of weight of the raw material u sed. In the case of products 
made with three of more different fruits the altern ative phrase “mixed fruit” or 
similar wording or by the number of fruits may be u sed .                                   
                                        
  
9.1.3 The name of the product may provide an indica tion of the variety of fruit 
e.g. “Victoria” plum and /or may include an adjecti ve describing the character 
e.g. “seedless”, "shred less".  
 
9.2 Guidelines for consumer including per unit of s ubmission .  
  
9.3 year of production – and expiration date .  
 
9.4 Name and address of the source and country of o rigin .  
 GSO STANDARD                                                                           GSO J J J J JJ J/2011  
9.5 Sugar substitutes are used and its percentage  
 
9.6 consumer guidance under the guidance of profess ional 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 suga r 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 wit h a deduction for the weight 
of any water used in preparing the aqueous extracts .  
 
9.9 LABELLING OF NONJRETAIL CONTAINERS  
 
  
Information for nonJretail containers shall be give n either on the container or 
in accompanying documents, except that the name of the product, lot 
identification, and the name and address of the man ufacturer, packer, 
distributor or importer, as well as storage instruc tions, shall appear on the 
container . 
However, lot identification, and the name and addre ss of the manufacturer, 
packer, distributor or importer may be replaced by an identification mark, 
provided that such a mark is clearly identifiable w ith the accompanying 
documents . 
 
10 – sampling  
 
Samples shall be taken according to the GSO standar d mentioned in 2.13  .  
 
11 – Testing methods  
 
11.1 Methods of test   
  
J Determination of soluble solids shall be carried out according to the 
GSO2173 standard mentioned in clause 2.14 .   
J Determination of impurities shall be carried out according to the GSO ISO 
763 standard mentioned in 2.6.  
J  Determination of extraneous matter shall be carr ied out according to the 
GSO standard mentioned in clause 2.11 . 
J Ascorbic acid shall be determined according to th e GSO299 standard 
mentioned in clause 2.7 . 
J Benzoic acid shall be determined according to the  GSO ISO 5518 standard 
mentioned in 2.8 . 
J Determination of the sorbic acid content shall be  carried out according to 
GSO ISO 5519 standard mentioned in 2.9 .  GSO STANDARD                                                                           GSO J J J J JJ J/2011  
J Sulphur dioxide shall be determined according to the GSOISO 5522 standard 
mentioned in 2.10 .  
JDetection of nonJnutritive artificial sweeteners s hall be carried out according 
to the GSO standard THAT MAY BE ADOPTED BY GCC.  
J Determination of contaminating elements shall be carried out according to 
the GSO20 standard mentioned in 2.2 . 
J Detection of artificial colouring matter shall be  carried out according to the 
GSO22 standard mentioned in 2.4  
 
11.2 TESTS  
 
J Tests shall be carried out on a representative sa mple 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 J J J J JJ J/2011  
٢١   
  ا 
  
 
Black Currant     
Damson    
Fast green 
Green gage   
Goose berry    
Jam    
Jelly    
Loganberry       
Marmalade    
Puree                                                                                                      
Pulp    
Raspberry    
Rhubarb                                                                                                
Sunset yellow                                                                              
Ginger    
Rambutan  
Sea Buckthorns  
Roselles                  
Rowan berrie  
Soursop  
Cempedak  
Jack fruit  
Sappota    
Durian  
ol                                                        Labrusca                                     
Dragonfruit                                                          
  
   
   
   GSO STANDARD                                                                           GSO J J J J JJ J/2011  
٣١ Appendix ( 1 )    
Determination of water capacity of containers   
( CAC/RM 46y1972)  
   
DETERMINATION OF WATER CAPACITY OF CONTAINERS  
) CAC/RM 46y1972 ( 
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 re spects3  
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 OF RESULTS  
Subtract the weight found in 3.2 from the weight fo und 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 J J J J JJ J/2011  
٤١  
  
11yRefrences  
 
  
CAC STAN 296J2009  
CODEX STANDARD FOR JAMS , JELLIES AND MARMALADES