# Commission Implementing Regulation (EU) No 974/2014 of 11 September 2014 laying down the refractometry method of measuring dry soluble residue in products processed from fruit and vegetables for the purposes of their classification in the Combined Nomenclature, Division 3.1.3: Dense products (jams and jellies)

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

If the previously homogenized product cannot be used directly, weigh 40 g of the product to the nearest 0,01 g in a 250 ml beaker and add 100 ml of distilled water.
Boil gently for two or three minutes, stirring with a glass rod.
Cool, pour the contents of the beaker into an appropriate tared vessel using distilled water as a flushing liquid, add distilled water so as to obtain about 200 g of product, weigh it to the nearest 0,01 g, and mix the solution thoroughly.
Allow to stand for 20 minutes, then strain through a folded filter or a Büchner funnel. Make a determination on the filtrate.

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Source: https://www.legislation.gov.uk/eur/2014/974/annex/division/3/division/3.1/division/3.1.3 (the official version)
Page: https://openlegislation.uk/eu-regulation-2014-974/annex/division-3/division-3.1/division-3.1.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.