x 10-oz jar jam
Jam is predominantly composed of sugar and fruit, providing carbohydrates and natural fruit sugars, with minimal protein or fat. It contains polyphenol antioxidants and pectin (soluble fiber) derived from the fruit component, though sugar content is typically high (10-15 grams per tablespoon).
About
Jam is a thick, spreadable preserve made by cooking fruit with sugar and acid (typically lemon juice or citric acid) until the mixture reaches gel point, around 220°F (104°C). The cooking process breaks down fruit cell walls, releasing pectin naturally present in the fruit or added separately, which causes the mixture to set into a cohesive gel upon cooling. Jams are distinguished by their chunky texture, containing visible pieces of fruit suspended throughout, unlike jellies which are strained clear or marmalades which contain peel. The fruit-to-sugar ratio typically ranges from 1:1 to 1:1.5 by weight, though modern recipes vary considerably. Common varieties include strawberry, raspberry, blackberry, apricot, and mixed fruit, each with distinct flavor profiles ranging from tart to intensely sweet depending on fruit selection and added sugar content.
Culinary Uses
Jam serves as both a spread and a baking ingredient across numerous cuisines. It is most commonly applied to bread, toast, croissants, and pastries for breakfast or tea service, particularly in British and European traditions. In baking, jam functions as a filling for thumbprint cookies, layer cakes, pastry tarts, and sandwich cookies (such as Linzer tortes), contributing moisture and flavor. It is also used as a glaze for cured meats, a swirl ingredient in yogurt and ice cream, and a component in sauces paired with roasted poultry or game. Jam pairs naturally with soft cheeses, cultured butter, and sharp aged cheeses on cheese boards.