Jam
Also known as: confiture
Standard jam is high in added sugars (typically 45–65% sugar by weight) which contributes to total free sugar intake; WHO recommends limiting free sugars to <10% of energy intake. Jams meeting FDA's standard of identity (21 CFR 150.160) must contain a defined fruit:sugar ratio.
What it is
A preserve made by cooking fruit (or fruit pulp) with sugar, often with added pectin and acid, to a gelled consistency.
Spread, filling, topping, sweetened fruit ingredient.
Why it's flagged
- high added sugar content
- elevated glycemic load
What regulators actually say
"Fruit preserves and jams... are the viscous or semisolid foods made from a mixture composed of not less than 45 parts by weight of one of the optional fruit ingredients... to each 55 parts by weight of one of the optional saccharine ingredients."
"WHO recommends a reduced intake of free sugars throughout the lifecourse... to less than 10% of total energy intake."
Regulatory status
United States — FDA
Standardized food under 21 CFR 150.160 (fruit preserves and jams).
European Union — EFSA
Council Directive 2001/113/EC defines composition of fruit jams, jellies, marmalades.
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