firm but not rubbery or may be noticeably viscous but not excessively thin.

(d) Substandard classification. Fruit preserves or jams that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[18 FR 7984, Dec. 9, 1953. Redesignated at 42 FR 32514 June 27, 1977, and amended at 44 FR 69614, Dec. 4, 1979. Redesignated at 46 FR 63203, Dec. 31, 1981]

(a) (A) classification. Fruit preserves (or jams) that possess a good color may be given a score of 17 to 20 points. "Good color" means that the color is bright, practically uniform throughout, and characteristic of the variety or varieties of the fruit ingredients; and that the product is free from dullness of color due to any cause (including, but not being limited to, oxidation or improper processing or improper cooling).

(b) (B) classification. If the fruit preserves (or jams) possess a reasonably good color, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U.S. Grade B or U.S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the color is reasonably bright, reasonably uniform throughout, and characteristic of the variety or varieties of the fruit ingredients; however, the color may be slightly dull but may not be off color due to oxidation or improper processing or improper cooling or other causes.

(c) (SStd) classification. Fruit preserves (or jams) that for any reason fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

preparation for the manufacture of fruit preserves (or jams) and includes, but is not limited to, caps, leaves, stems, seeds, pits, peel, or any portions thereof; from blemished units, underdeveloped units, or otherwise damaged units; and from any defects not specifically mentioned that affect the appearance or edibility of the product.

(1) A "cluster of cap stems" means three or more joined cap stems.

(2) A "cap" means a loose or attached full cap or a portion of a cap to which at least one sepal-like bract or portion thereof is attached. A short stem that is attached to a cap is considered a part of that cap.

(3) A "short stem" means a stem that is % inch or less in length and which may include the center portion of a cap to which no sepal-like bract or portion thereof is attached. A short stem that is attached to a cap is considered a part of that cap.

(4) A "small stem" means a stem that is longer than % inch but not more than 1⁄4 inch in length. A small stem that is attached to a cap is considered as a defect separate from that cap.

(5) A "medium stem" means a stem that is longer than 4 inch but not more than 1⁄2 inch in length. A medium stem that is attached to a cap is considered as a defect separate from that cap.

(6) A "long stem" means a stem that is longer than 1⁄2 inch in length. A long stem that is attached to a cap is considered as a defect separate from that cap.

(7) A "woody base-stem" means any stem in grape preserves (or jams) with an enlarged woody base approximating 16 inch or more in diameter.

(8) "Peel" means, with respect to those fruits, such as apples and peaches, that are commonly prepared for the manufacture of fruit preserves (or jams) by the removal of the skin or peel, any skin or peel whether or not it is attached.

(9) "Seeds" means, with respect to those fruits, such as apples, grapes, and pears, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the seeds, the seeds of such fruit. "Seeds" in fruit preserves (or jams) prepared from

citrus fruits means any seed or any portion thereof, whether or not fully developed, that measures more than

6 inch in any dimension. Seeds are not considered as defects in fruit preserves (or jams) prepared from such fruits as figs and tomatoes.

(10) "Pit" means, with respect to those fruits, such as apricots, cherries, plums, and peaches, that are prepared for the manufacture of fruit preserves (or jams) by the removal of the pits, a whole, intact pit. Portions of pits include:

(i) A "piece of pit" which means any portion of a pit that is more than 1⁄2 inch in any dimension;

(ii) A "small piece of pit" which means any portion of a pit that is not less than 1⁄4 inch nor more than 1⁄2 inch in any dimension;

(iii) And a "pit fragment" which means any portion of a pit that is less than 4 inch in any dimension.

(11) "Blemished, underdeveloped, or otherwise damaged" means units of fruit in which the appearance or edible quality is damaged or blemished because of discolored skin, bruised spots, dark particles, insect or similar injury, hard areas or units that are hard and shrivelled or damaged by mechanical, pathological or other injury.

(b) (A) classification. Fruit preserves (or jams) that are practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not materially affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U.S. Grade A as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not materially affect the appearance or edibility of the product.

(c) (B) classification. If the fruit preserves (or jams) are reasonably free from defects, a score of 14 to 16 points may be given. Fruit preserves (or jams) that fall into this classification shall not be graded above U.S. Grade B or U.S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means with respect to:

(1) Type II and any kind or kinds with a macerated or pureed appearance (whether of Type I or II), that the defects do not seriously affect the appearance or edibility of the product; and

(2) Type I, that the defects and defective units as applicable do not exceed the allowances for U.S. Grade B as specified in Tables I, II, III, or IV of this section and that any defects whether or not specifically mentioned in such tables do not seriously affect the appearance or edibility of the product.

(d) (SStd) classification. Fruit preserves (or jams) that fail to meet the requirements for paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product. (This is a limiting rule.)

(e) Allowances. Ascertaining compliance with, and explanation of, allowances in Tables I, II, III, and IV: