an appropriately gelled mixture of sugars and the juice and/or aqueous extracts of:
- one type of fruit, or
- two or more types of fruit.
The quantity of juice and/or aqueous extracts used in the manufacture of 1 000 g of finished product shall not be less than:
- 350 g as a general rule,
- 250 g for blackcurrants, rosehips, quinces,
- 150 g for ginger,
- 160 g for cashew apples,
- 60 g for passion fruit.
These quantities are calculated after deduction of the weight of water used in preparing the aqueous extracts.
