Fruit content in jam to rise: at least 450 grams of fruit puree per kilogram

The Ministry's draft "Turkish Food Codex Communiqué on Jam, Jelly, Marmalade and Sweetened Chestnut Puree" has been opened to public and industry comment. If it enters into force, the amount of fruit puree used per kilogram of jam will be at least 450 grams.

Alignment with the EU directive

The regulation aims to reflect in national legislation the changes made in line with the European Union Council Directive on these products. The definitions section is also updated: the term "marmalade" was deemed appropriate for jams other than citrus jam. The term "jelly marmalade" will apply only to citrus marmalade.

The definition of marmalade was changed to "citrus marmalade", while the traditional marmalade definition was kept. The article on total sugar content was removed from the draft because the subject is covered by labelling legislation.

How are fruit amounts changing?

The minimum rises from 250 to 350 grams for redcurrant, rowan, oleaster, blackcurrant, rosehip and quince. It goes from 150 to 180 grams for ginger, from 160 to 230 grams for cashew apples, and from 60 to 80 grams for passion fruit.

Extra jam will require at least 500 grams of fruit puree per kilogram. Traditional marmalade will use at least 450 grams of puree, and sweetened chestnut puree will contain at least 380 grams of chestnut.

Labelling and transition period

The amount of fruit used to make a product must appear on the label, on the same surface as the product name and in an easily visible way. Citrus marmalade may be named by specifying the citrus fruit.

The product name may be supported by the names of the fruits in descending order of weight in the raw material. For products made with three or more fruits, "mixed fruit" or an equivalent phrase may be used instead of the fruit names, and the number of fruits may be given.

Food businesses operating before the communiqué is published have until 31 December 2027 to comply.