# Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption, Division B: TREATMENT OF RAW MATERIALS

Extent: E+W+S+N.I.

1.. The products defined in items 1, 2, 3 and 4 of part A may be treated in the following ways:
heated, chilled or frozen,
freeze-dried,
concentrated, to the extent that is technically possible,
with the exception of the raw materials used in the manufacture of ‘extra’ products: the use of sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) as an aid to manufacture provided that the maximum sulphur-dioxide content laid down in Directive 95/2/EC is not exceeded in the products defined in part I of Annex I.
2.. Apricots and plums to be used in the manufacture of jam may also be treated by other drying processes apart from freeze-drying.
3.. Citrus peel may be preserved in brine.

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Source: https://www.legislation.gov.uk/eudr/2001/113/annex/III/division/B (the official version)
Page: https://openlegislation.uk/eu-directive-2001-113/annex-III/division-B
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.