Jam manufacturers for bulk in sale is selling at very good price. The fruit in jams, jellies and preserves is conserve through boiling and the addition of a significant amount of sugar – typically in a 1:1 weight ratio. Hence,boiling reduces the fruit’s water content and destroys potentially damaging micro-organisms. However, the sugar binds to the water in the fruit, reducing the amount available for the growth of bugs.
Furthermore, jams are about 65% sugar; in other words, every tablespoon contains about two teaspoons of sugar. In contrast, fresh fruit, such as berries, is about 10% sugar.
Fruit jams and preserves
Historically, fruit jams and preserves provides a useful and important source of energy. Moreover, minor nutrients throughout the year. However, in this era of over-abundant food, much of which is process and contains too few nutrients and too much sugar. Hence, the importance of jam in our diets has change.
What’s more, preparation processes that involve high heat can cause nutrient losses. Particularly to heat-sensitive vitamins such as vitamin C. As a result of these losses and the added sugar, one tablespoon of berry jam (weighing 15.6g) offers a mere 0.5mg of vitamin C. Whereas a large strawberry (12g) has 5.5mg.
Jam has some nutrients,
Although jam has some nutrients, the amounts are negligible. As compare with an equivalent weight of fresh or tinned fruit. What’s more, the quantity of added sugar makes jam more of a treat or occasional food. Fortunately, there are lower-sugar fruit preserves on the market (they can’t technically be call“jams”) and ways to make homemade jams with less sugar. So enjoy homemade jams and preserves, but if you’re looking for a good source of nutrients, eat whole fruit instead.
To meet official labelling requirements of jam
To meet official labelling requirements of jam, a preserve must be high in sugar. In fact, the Australia and New Zealand Food Standards Code requires that jams, by definition, contain no less than 650g of water-soluble solids (sugar is the major water-soluble solid in jam) per kilogram of product. And if it is sold as a specific fruit jam – for example, strawberry – it must contain no less than 400g of the specific fruit per kilogram.
What’s more, preparation processes that involve high heat can cause nutrient losses, particularly to heat-sensitive vitamins such as vitamin C. As a result of these losses and the added sugar, one tablespoon of berry jam (weighing 15.6g) offers a mere 0.5mg of vitamin C, whereas a large strawberry (12g) has 5.5mg. Jammamalde jams are great in taste.