Food and Drug Regulations (C.R.C., c. 870)
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Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions
B.11.224. [S]. (Naming the fruit) Preserve (Conserve) shall be the food made by processing fruit other than apple or rhubarb with a sweetening ingredient and shall contain not less than
(a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and
(b) 60 per cent water-soluble solids, as estimated by the refractometer.
Jelly
B.11.240. [S]. (Naming the fruit) Jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 62 per cent water soluble solids as estimated by the refractometer and may contain
(a) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency of the natural pectin content or acidity of the named fruit;
(b) a pH adjusting agent; and
(c) an antifoaming agent.
B.11.241. [S]. (Naming the fruit) Jelly with Pectin
(a) shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;
(b) shall contain
(i) not less than the equivalent of 32 per cent juice of the named fruit,
(ii) not less than 62 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) juice of another fruit,
(iii) a gelling agent,
(iv) food colour,
(v) a Class II preservative,
(vi) a pH adjusting agent, and
(vii) an antifoaming agent.
B.11.242. The standards prescribed in these Regulations for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.
Mincemeat
B.11.250. [S]. Mincemeat, Mince Meat, Mince or Fruit Mince
(a) shall be the food prepared from
(i) fruit or dried fruit,
(ii) suet,
(iii) salt,
(iv) spices, and
(v) a sweetening agent; and
(b) may contain
(i) vinegar,
(ii) fresh, concentrated or fermented fruit juice,
(iii) spiritous liquor,
(iv) nuts,
(v) cooked meat,
(vi) a Class II preservative,
(vii) a thickening agent,
(viii) citric acid, and
(ix) caramel.
- SOR/84-300, s. 38(F);
- SOR/2011-278, s. 9.
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