Posts tagged jelly marmalade

Sugar in Jam

Recently there have been press reports about an EU regulation which stipulates a sugar content ratio of 60g per 100g in jam. The regulation refers to jam that is made using fruit, sugar and water or fruit and sugar.

“The Regulations require as a general rule that jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade and sweetened chestnut puree have a sugars content (expressed as soluble dry matter content) of at least 60%.” They also state that “ For products labelled as “reduced sugar”: the product must have a soluble dry matter content of not less than 25%, and not more than 50%.” (1) Continue reading Sugar in Jam