"Jam is a simple product: it's mostly fruit and sugar with added pectin and sometimes citric acid, and it needs little else, so I tend to avoid any with unnecessary additives. Legally, it has to contain a minimum level of sugar, so when manufacturers use fruit juice concentrate instead of sugar, they often fall below that threshold and have to call their product a fruit spread instead."
"I tasted 10 jams straight from the jar, much to my teeth's dismay, and then again spread on warm buttered baguette. Every product was delicious in its own right, but some really stood out as exceptional, with serious complexity and depth, and not overpowered by the sugar. Strawberries are among the most heavily sprayed crops in the UK, according to Pesticide Action Network's dirty dozen, so I always look for organic strawberry products, especially in a concentrated one such as jam."
Jam is primarily fruit and sugar with pectin and sometimes citric acid, requiring few additional ingredients. Legal definitions require a minimum sugar level; products made with fruit juice concentrate often fall below that threshold and must be labeled as fruit spread. Taste ranges from simple sweetness to complex depth that resists being overpowered by sugar. Strawberries are among the most heavily sprayed UK crops, making organic strawberry products preferable. Sugar preserves jam, so sugar percentage affects flavour and shelf life; lower-sugar jams have a shorter life once opened. Several brands have long histories, contributing to culinary heritage. Some supermarket strawberry jams combine whole candied fruit with around 65% sugar for deep flavour.
Read at www.theguardian.com
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