{
  "url": "https://openlegislation.uk/jam-and-similar-products-scotland-regulations-2004/schedule-2/paragraph-2",
  "json_url": "https://openlegislation.uk/jam-and-similar-products-scotland-regulations-2004/schedule-2/paragraph-2.json",
  "legislation": "ssi/2004/133",
  "legislation_title": "The Jam and Similar Products (Scotland) Regulations 2004",
  "legislation_url": "https://openlegislation.uk/jam-and-similar-products-scotland-regulations-2004",
  "path": "schedule/2/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": null,
  "text": "Fruit, fruit pulp, fruit purée and aqueous extract of fruit may be treated in the following ways–\n(a) heated, chilled or frozen;\n(b) freeze-dried;\n(c) concentrated, to the extent that is technically possible; and\n(d) except in relation to extra jam or extra jelly, sulphited, that is to say sulphur dioxide (E 220) or its salts (E 221, E 222, E 223, E 224, E 226 and E 227) may be used as an aid to manufacture provided that the maximum sulphur-dioxide content laid down in Regulation (EU) No 1333/2008 of the European Parliament and of the Council on food additives is not exceeded.",
  "extent": "S",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Words in Sch. 2 para. 2(d) substituted (28.3.2019) by The Food Standards and Hygiene (Miscellaneous Amendments) (Scotland) Regulations 2019 (S.S.I. 2019/33), regs. 1(1), 7(8)(a)"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/ssi/2004/133/schedule/2/paragraph/2",
    "retrieved_at": "2026-10-28T22:32:09.607562+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}