UPDATE: Traditional Foods: Jam and Jelly

3 November 2013 - 2:59pm -- Gerry Danby

Other Products: Jam and Jelly to Curds and Mincemeat has been updated to reflect Defra's decision, amongst other things, to reduce the permitted sugar level for jams, jellies and marmalades from 60% to 50%. Traditionalists argue that reducing permitted sugar levels will, over time, destroy the characteristic quality of British jams, jellies and marmalades and could potentially mislead consumers.

Further information about the changes proposed can be found on the guest blog post from Vivien Lloyd of Vivien Lloyd Preserves. The new regulations amending The Jam and Similar Products (England) Regulations 2003 have yet to be laid before Parliament so no change just yet, but watch this space.