FAQs

Q. Why is sugar used in making jam and jelly when there already is sugar in fruit?

A. Sugar is used in jams, jellies and preserves because it acts as a preservative. In this application, by binding available water, sugar preserves against the growth of harmful bacteria. To perform this role, sugar must be present in high concentrations. Sugar also serves as a gelling aid along with other ingredients.

Q. I was under the impression that jam and jelly are high-calorie. Is this true?

A. Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less for jellies made with low-calorie sweeteners). On a tablespoon-for-tablespoon basis, jams and jellies have about half the calories of butter (or margarine) and they contain zero fat! For instance, a tablespoon of butter is loaded with 102 calories, not to mention 12 grams of fat, 7 grams of saturated fat and 31 milligrams of cholesterol.

Q. I heard that sugar causes hyperactivity in children. Is this true?

A. The American Dietetic Association and the Food and Drug Administration say there is no sound evidence to indicate that sugar is responsible for behavioral changes in youths or adults. In fact, some studies suggest that low-protein, high-carbohydrate meals can lead to relaxation.

Q. Is it healthier to use jam or butter on my toast?

A. Jam and jelly are among the low-fat, low-calorie foods listed as “basics” consumers should fill their kitchen cupboards with to reduce their weight and improve overall health, according to new guidelines issued recently by the National Heart, Lung, and Blood Institute (NHLBI), in cooperation with the National Institute of Diabetes and Digestive and Kidney Diseases. The new NHLBI Obesity Guidelines recommend that consumers select jam or jelly as a beneficial part of a weight reduction plan and use them instead of butter (or margarine) as a low-calorie, low-fat alternative.