Fruit preserves spread made from sweetened fruit (or vegetable) juice—thus differing from jam by excluding the fruit's flesh—and is set by using its naturally occurring pectin, whereas outside North America jelly more often refers to a gelatin-based dessert, though the term is also used to refer to clear jams such as blackcurrant and apple. In the United Kingdom, redcurrant jelly is a condiment often served with lamb, game meat including venison, turkey and goose in a festive or Sunday roast. It is a clear jam, set with pectin from the fruit, and is made in the same way, by adding the redcurrants
International Fruit and Vegetable Juice Association as an NGO at government and international organisations. It acts as a regulatory information centre and supports harmonisation of international regulatory standards and practices across the juice sector. The Methods of Analysis Commission, chaired by Mikko Hofsommer of GfL in Berlin, has as its primary mission to create and standardise methods of analysis, specifically for processed fruit and vegetable products. Most of the published IFU methods are listed as official methods in codex. The Microbiology working group, chaired by Andreas Politzer and Rudolph Wild is a subgroup of the methods of analysis commission, focuses on similar issues within their field.