Food and Drug Regulations (C.R.C., c. 870)

B.11.204. Where a jam for which a standard is prescribed in section B.11.203 contains added pectin or pectinous preparation, a statement to the effect that pectin or pectinous preparation has been added shall be shown on the principal display panel.

B.11.220. [S]. (Naming the citrus fruit) Marmalade shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient and shall contain not less than 65 per cent water soluble solids as estimated by the refractometer and may contain

• (a) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit;

• (b) a pH adjusting agent; and

• (c) an antifoaming agent.

B.11.221. [S]. (Naming the citrus fruit) Marmalade with Pectin

• (a) shall be the food of jelly-like consistency made from any combination of peel, pulp or juice of the named citrus fruit by boiling with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit,

  • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparation; and

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation,

  • (ii) a Class II preservative,

  • (iii) a pH adjusting agent, and

  • (iv) an antifoaming agent.

B.11.222. [S]. Pineapple Marmalade or Fig Marmalade

• (a) shall be the food of jelly-like consistency made from the pulp of juice of the named fruit by boiling with water and a sweetening ingredient;

• (b) shall contain not less than

  • (i) 45 per cent of the named fruit, and

  • (ii) 65 per cent water soluble solids, as estimated by the refractometer;

• (c) may contain such amounts of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit;

• (d) a pH adjusting agent; and

• (e) an antifoaming agent.

B.11.223. [S]. Pineapple Marmalade with Pectin or Fig Marmalade with Pectin

• (a) shall be the food of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;

• (b) shall contain

  • (i) not less than 27 per cent of the named fruit,

  • (ii) not less than 65 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparation; and

• (c) may contain

  • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

  • (ii) food colour,

  • (iii) a Class II preservative,

  • (iv) a pH adjusting agent, and

  • (v) an antifoaming agent.