Ministers' jam plans will mean 'the end of the British breakfast as we know it', Government aide warns Ms Munt warned that it will mean that producers will be able to sell a "gloopy sludge" that resembles nothing like the traditional British staple. She warned that traditional British breakfast spreads could become more like those sold in France, Germany and America. "I'm actually quite worried because I think this is going to be the end of the British breakfast as we know it," she told the BBC. Our jams and marmalades are so important - and we know what to expect when we go into the supermarket or into our local shop or farm shops locally, we know exactly what we're going to buy when something says jam on it - or marmalade or jelly - we know exactly what to expect. Ms Munt added: "At the minute, we've got a jam that we know exactly what it's like. It's a fantastic colour, a really good shelf life - it's going to last a year - it's beautiful consistency, it's got a gloss to it. If these regulations change, we'll end up with something much more like the French and German product - and worse still the Americans - where they have things a bit like a fruit butter or a fruit spread. It's dull colours that don't taste the same and they certainly don't last as long. Speaking in a Westminster Hall debate in Parliament Ms Munt said: "Ms Munt said: "I am concerned that this debate will herald what will turn out to be the end of the traditional British breakfast as we know it. We all know what we expect when we go to the supermarket - something that is of beautiful quality, beautiful colour and it has a shelf life of about a year. By reducing the percentage of total sugar, the characteristic gel-like consistency of jams and marmalade will be lost. The result will be an homogenised spreadable sludge that does not bear any resemblance to what we know in England and what we enjoy as British jam. With a 60 per cent sugar content, the colours of sweet preserves are bright and characteristic of the fruit used to make the product. The fruit is fantastic. A lower percentage produces products with darker, muddier colours which may affect consumer confidence in the British product. In addition, if the consistency lacks the characteristic gel and is instead more like a fruit spread or a fruit butter, consumer confidence in the properties of jam and similar products may be lost. The regulations have been approved by the EU and are now making their way through a series of committees. George Eustice. the environment minister, said the Government intended to support the proposal because manufacturers would still be able to make jam with 60 per cent sugar. Mr Eustice said: "The reduction in the minimum sugar levels to 50% delivers the greatest flexibility to the industry as a whole in a way that I do not think will be detrimental to those who are in compliance with the regulations." A Defra spokesman said: "Reducing the minimum sugar content in jam from 60 per cent to 50 per cent will help British producers - large and small - to trade more easily across the world, boosting our economy and allowing jam-lovers everywhere to enjoy delicious British jam."