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

B.11.151. No person shall label, package, sell or advertise a base, concentrate or mix that is used for making a fruit flavoured drink in a manner that is likely to create an impression that the drink made therefrom will contain vitamins or have any other nutritional value commonly associated with fruit juice unless the following requirements are met:

• (a) the base, concentrate or mix

  • (i) is sold for the purpose of making a breakfast drink or a substitute for fruit juice,

  • (ii) is not represented to be or is not commonly known as a product that is used for making a soft drink or a thirst-quenching or refreshment drink; and

• (b) where a drink is made therefrom as directed, the drink meets the requirements described in paragraph B.11.150(d).

B.11.201. [S]. (Naming the fruit) Jam

• (a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain not less than

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

  • (ii) 66 per cent water soluble solids as estimated by the refractometer;

• (c) may contain

  • (i) such amount 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,

  • (ii) a Class II preservative,

  • (iii) a pH adjusting agent, and

  • (iv) an antifoaming agent; and

• (d) shall not contain apple or rhubarb.

B.11.202. [S]. (Naming the fruit) Jam with Pectin

• (a) shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain

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

  • (ii) not less than 66 per cent water soluble solids as estimated by the refractometer, and

  • (iii) pectin or pectinous preparations;

• (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; and

• (d) shall not contain apple or rhubarb.

B.11.203. [S]. Apple (or Rhubarb) and (naming the fruit) Jam

• (a) shall be the product obtained by processing fruit, fruit pulp or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;

• (b) shall contain not less than

  • (i) 12.5 per cent of the named fruit, except that where the named fruit is strawberry it shall contain not less than 15 per cent strawberries,

  • (ii) 20 per cent apple or rhubarb pulp, and

  • (iii) 66 per cent water soluble solids as estimated by the refractometer; and

• (c) may contain

  • (i) pectin or pectinous preparation,

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

  • (iii) food colour,

  • (iv) a Class II preservative,

  • (v) a pH adjusting agent, and

  • (vi) an antifoaming agent.