Jams are the product resulting from cooking chopped or pulped fruit (main component of this product).
With the addition of sugar and/or sweeteners until a thick consistency semi-fluid product is obtained.
From a nutritional point of view, it is worth noting:
The main component of traditional jams are carbohydrates, specifically sugars (60-65%), of which approximately one tenth comes from fruit.
Sugar acts as a preservative and is primarily responsible for its high energy content.
It is worth noting the lower content of carbohydrates in jams made with fructose and/or sweeteners.
This being 35-40% in the case of jams made with fructose, and approximately 20% in those made with fructose and sweeteners.
When it comes to jams without any type of sugar used in their preparation, the content of this nutrient drops to values of the order of 5-6% coming only from the fruit.
Regarding vitamins and minerals: The minerals remain in considerable amounts while the vitamin content is minimal.
Vitamin C, which is the majority in the fruit, is lost to a large extent during the cooking process.
