1. Group name: Fruit jams .

2. Definition: Fruit jams – a product with an appropriately gelled structure obtained by boiling fruit, pomace, fruit juice with sugar and possibly and possible addition of food acids, starch syrup, gelling, preserving, and anti-foaming agents, aromatic and refining ingredients, L-ascorbic acid and other ingredients as permitted by domestic legislation.

They are available as jams with whole fruit and as pomace.

The product is not made of genetically modified components.

3. Product characteristic features:

• Sugar contents: from 60% up;

• Ingredients: whole fruit or/and billberry, seed, stone fruit pomace, sugar, citric acid – acidity regulator, potassium sorbate - preservative, pectin – gelling agent, other flavour additives;

• Colour: typical for the ingredients and additives used,

• Smell and taste: sweet and sour, typical for ingredients, without unusual aftertaste;

• Consistency: typical for jams; gelled but spreadable

• Appearance: Easily recognized whole fruit or fruit chunks in gelled suspension. Puree jam – smooth jelly in colour typical for fruit used;

• Preservative contents in % of weight: no more than 0,1, converted into sorbic acid count;

• Remains of heavy metals and microbiological cleanness as per the valid legal regulations in force;

4. Package type: jars, packing pails of various capacity;

5. Storage conditions in 0-18oC at relative humidity c.a. 75%. Best before date counted from the manufacturing date is

- 6 months for non air-tight containers;

- 12 months for air-tight containers;

6. Purpose: all consumer groups (with diet – related limitations);

7. Application: As an ingredient, flavour component or spreading, sandwiching and filling doughnuts, buns, cakes, French pastry cookies, shortcrust pastry. The texture of the jelly makes it possible to cut out various shapes and fragments to decorate cakes and other fancy culinary products. Dosage as per the needs and experience.