Standards associated with JAM

FSSAI stands for Food Safety and Standards Authority of India. FSSAI licence
is an Act to consolidate the laws relating to food manufacture, storage,
distribution, sale and import, to ensure availability of safe and wholesome food
for human consumption.

FSSAI specifications for jam include :

Fruit Pulp – 45%
TSS(Total soluble solids)-65%
Citric acid- 5g
Preservative-40 ppm of SO2

 Jams should be prepared from any fruit ingredient singly or in

combination.
 The prepared fruit content shall be not less than 45 % by mass, except in
strawberry, raspberry and ginger jam it shall be not less than 25 %, for
cashew apples shall be 23 % and 8 % for passion fruit. When two or more
fruits are used in combination, the mass of each fruit shall be not less than
10 % of the mass of the combined fruit ingredients.
 Ingredients that can be added are cane sugar, sucrose, dextrose, and invert
sugar, liquid glucose, sodium, potassium or calcium salts of citric and
tartaric acid.
 Pectin derived from any fruit but limited to 1 % maximum may be used.
 All the products must retain the original flavor and color while the texture
must be in keeping with the product.Products must be free from
extraneous vegetable materials normally associated with the fruits such as
peels, skin, pits, pit fragments, etc.
 Total Soluble Solids of jams shall be not less than 68 % by mass .