ANNEX II附則
ANNEX II Annex I to Directive 2001/113/EC is amended as follows: (1) Part I is amended as follows: (a) the first and second indents are replaced by the following: ‘— “Jam” is a mixture, brought to a suitable gelled consistency, of sugars, the pulp and/or purée of one or more kinds of fruit and water. However, citrus jam may be obtained from the whole fruit, cut into strips and/or sliced. Member States may, however, in order to take account of the terms commonly used by consumers, authorise, on their territory, the use of the term “marmalade” for the product name “jam”, except in the case of citrus jam. The quantity of pulp and/or purée used for the manufacture of 1 000 g of finished product must not be less than: — 450 g as a general rule, — 350 g for redcurrants, rowanberries, sea-buckthorns, blackcurrants, rosehips and quinces, — 180 g for ginger, — 230 g for cashew apples, — 80 g for passion fruit. — “Extra jam” is a mixture, brought to a suitable gelled consistency, of sugars, the unconcentrated pulp of one or more kinds of fruit and water. However, rosehip extra jam and seedless raspberry, blackberry, blackcurrant, blueberry and redcurrant extra jam may be obtained entirely or in part from unconcentrated purée of the respective fruits. Citrus extra jam may be obtained from the whole fruit, cut into strips and/or sliced. Member States may, however, in order to take account of the terms commonly used by consumers, authorise, on their territory, the use of the term “extra marmalade” for the product name “extra jam”, except in the case of citrus extra jam. The following fruits may not be used mixed with others in the manufacture of extra jam: apples, pears, clingstone plums, melons, water-melons, grapes, pumpkins, cucumbers and tomatoes. The quantity of pulp used for the manufacture of 1 000 g of finished product must not be less than: — 500 g as a general rule, — 450 g for redcurrants, rowanberries, sea-buckthorns, blackcurrants, rosehips and quinces, — 280 g for ginger, — 290 g for cashew apples, — 100 g for passion fruit.’; (b) the fifth and sixth indents are replaced by the following: ‘— “Citrus marmalade” is a mixture, brought to a suitable gelled consistency, of water, sugars and one or more of the following products obtained from citrus fruit: pulp, purée, juice, aqueous extracts and peel. In the product name “citrus marmalade”, the term “citrus” may be replaced by the name of the citrus fruit used. The quantity of citrus fruit used in the manufacture of 1 000 g of finished product must not be less than 200 g of which at least 75 g must be obtained from the endocarp. — The name “jelly marmalade” may be used where the product defined as citrus marmalade contains no insoluble matter except possibly for small quantities of finely sliced peel.’; (2) Part II is replaced by the following: ‘II. Products defined in Part I must have a soluble dry matter content of 60 % or more as determined by refractometer, except for those products that fulfil the requirements of Regulation (EC) No 1924/2006 of the European Parliament and of the Council ( *1 ) as regards reduced sugar, and those products in respect of which sugars have been wholly or partially replaced by sweeteners. Without prejudice to Article 17(1) of Regulation (EU) No 1169/2011, Member States may, in order to take account of certain particular cases, authorise the reserved names for products defined in Part I which have a soluble dry matter content of less than 60 %. ( *1 ) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods ( OJ L 404, 30.12.2006, p. 9 ).’." ( *1 ) Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods ( OJ L 404, 30.12.2006, p. 9 ).’.”