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    Fruit Jam

    By s mJanuary 29, 2017Updated:September 24, 2020No Comments5 Mins Read
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    Jam is the jelled puree which is made with the flesh and juice of both vegetable and fruit. Along with sugar and water it is heated which helps to activate pectin. It is also made with the combination of various fruits such as peaches and plums. As it has no free liquid, it is easy to spread. The fruits such as blueberries, apricots, peaches, cherries, raspberries, pineapple, strawberries and rhubarb should be mixed with the high pectin fruits to set or gel. It is also known as conserves.

    History

    It has a very long history. Culinary matters of cookbook of 1st century Rome has the recipes to make jam. It was used as a diet in Middle East where there is ample amounts of sugar. In Britain, it was brought by Crusaders. It reached to West Indies by Spanish where the fruit was found in abundance and this method was used to preserve fruits.

    The US immigrants have their own recipes of making jam but the book was prepared on 17th century. In New England, honey, molasses and maple sugar was used to provide the sweet taste.

    Nutritional value

    One tablespoon of jam contains 6.09 g of moisture, 569 calories, 0.07 g of protein, 0.01 g of total lipid fat, 0.05 g of ash, 13.77 g of carbohydrate, 0.2 g of dietary fiber and 9.7 g of total sugars. It also provides 0.02 mg of copper, 1.8 mg of vitamin C, 0.1 mg of iron and 0.015 mg of vitamin B2.

    How to make:   

    Requirements:

    • Fruits 2 ½ cups diced
    • One lemon
    • 1/4 cup sugar
    • Pinch of salt
    • 2 teaspoons (metal)
    • Measuring cups
    • Knife, cutting board
    • Spatula
    • Jar with lid

    Instructions:

    1. The fruit should be cut into large chunks.
    2. The sugar and fruit should be mixed with a pinch of salt using a pot. Heat it to the medium till it has chunky texture.
    3. Boil the mixture and stir if frequently.
    4. When bubbles become thicker and smaller. Cook till it becomes set.
    5. After turning off the heat, it should be poured to the jar and screw the lid.

    http://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560

    Health Benefits of Fruit Jam

    • It does not have fat and cholesterol which helps to gain a healthy weight.
    • The pectin helps to lower the chances of cancer and promotes the health of skin, hair, bones and finger nails.
    • It also lowers the chances of getting stroke, heart attack and cardiovascular ailments.
    • It also lowers the developments of cancers in stomach, mouth and colon rectum.
    • It reduces the chances of spina bifida, neural tube defects and anencephaly in pregnant women.

    Precautions                                                                                                 

    • It should be avoided by diabetic and obese patients.
    • Due to the high content in sugar, it may cause tooth decay and lead to weight gain.
    • It should be consumed in moderate amounts.

    How to Eat         

    • It is eaten as a spread or fillings.
    • It is used as a spread for toast and plain bread.
    • It is also added to pies, puddings and ice cream.
    • It is used to fill cookies and cakes.

    Other Facts        

    Though the jam does not hold its shape, it is spreadable.

    Fruit jam facts

    The thick combination of sugar, pectin and fruit which is boiled lightly to make the fruit soft. It is used as a spread or fillings. It is made by whole fruit and sugar to form a gel like texture. About 45% of jam is fruit. While making jam, no artificial flavor and color is added.

    Fruit Jam Quick Facts
    Name: Fruit Jam
    Origin It has a very long history. Culinary matters of cookbook of 1st century Rome has the recipes to make jam. It was used as a diet in Middle East where there is ample amounts of sugar.
    Colors Bright
    Calories 56 Kcal./cup
    Major nutrients Carbohydrate (10.59%)
    Copper (2.22%)
    Vitamin C (2.00%)
    Iron (1.25%)
    Vitamin B2 (1.15%)
    Health benefits No fat and cholesterol, Prevents cancer, Treat stroke, heart attack and cardiovascular ailments
    Name Fruit Jam
    History It has a very long history. Culinary matters of cookbook of 1st century Rome has the recipes to make jam. It was used as a diet in Middle East where there is ample amounts of sugar.
    Name in Other Languages Arabic: murabba (مُرَبَّى);
    Chinese: Guǒjiàng (果酱);
    Brazilian Portuguese: geleia;
    Czech: džem;
    Croatian: pekmez;
    Dutch: jam;
    Danish: syltetøj;
    Finnish: ruuhka;
    European Spanish: confitura;
    German: Marmelade;
    French: confiture;
    Italian: marmellata;
    Greek: marmeláda (μαρμελάδα);
    Korean: jaem (잼);
    Japanese: Marmeláda (ジャム);
    Polish: dżem;
    Norwegian: trengsel;
    Romanian: gem gemuri;
    Portuguese: geleia;
    Spanish: mermelada;
    Russian: dzhem (джем);
    Thai: Yæm  (แยม);
    Swedish: sylt;
    Ukrainian: varennya (варення);
    Turkish: reçel;
    Vietnamese: mứt
    Type Solid gels
    Made from Fruit pulp, sugar, juice, pectin
    Consistency Thick
    Color Bright
    Texture Semi-jellied
    Flavor/aroma Grape jelly, hot chile pepper, strawberry jelly
    Major Nutritions Carbohydrate 13.77 g (10.59%)
    Copper, Cu 0.02 mg (2.22%)
    Vitamin C (Ascorbic acid) 1.8 mg (2.00%)
    Iron, Fe 0.1 mg (1.25%)
    Vitamin B2 (Riboflavin) 0.015 mg (1.15%)
    Selenium, Se 0.4 µg (0.73%)
    Phosphorus, P 4 mg (0.57%)
    Total dietary Fiber 0.2 g (0.53%)
    Vitamin B9 (Folate) 2 µg (0.50%)
    Tryptophan 0.002 g (0.45%)
    Health Benefits
    • No fat and cholesterol
    • Prevents cancer
    • Treat stroke, heart attack and cardiovascular ailments
    • Prevent spina bifida, neural tube defects and anencephaly
    Calories in 1 tbsp (20 gm) 56 Kcal.
    Precautions         
    • Avoid by diabetic and obese patients.
    • It may cause tooth decay and weight gain.
    • Consume it in moderate amounts.
    How to Eat
    • It is eaten as a spread or fillings.
    • It is used in toast and plain bread.
    • It is added to pies, puddings and ice cream.
    • It is used as a filling for cookies and cakes.


    References:

    https://blog.firsttunnels.co.uk/how-to-make-raspberry-jam/
    https://www.collinsdictionary.com/dictionary/english/jam
    http://recipes.howstuffworks.com/food-facts/types-of-jams-and-jellies.htm
    https://www.lunagrown.com/fruit-jams-make-your-body-healthier/

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    • Preserves
    • Apricot
    • Marmalade
    Nutritional value of Jams and preserves
    Serving Size:1 tbsp, 20 g

    Calories 56 Kcal. Calories from Fat 0.09 Kcal.

     

    Proximity Amount % DV
    Water 6.09 g N/D
    Energy 56 Kcal N/D
    Energy 233 kJ N/D
    Protein 0.07 g 0.14%
    Total Fat (lipid) 0.01 g 0.03%
    Ash 0.05 g N/D
    Carbohydrate 13.77 g 10.59%
    Total dietary Fiber 0.2 g 0.53%
    Total Sugars 9.7 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 4 mg 0.40%
    Iron, Fe 0.1 mg 1.25%
    Magnesium, Mg 1 mg 0.24%
    Phosphorus, P 4 mg 0.57%
    Potassium, K 15 mg 0.32%
    Sodium, Na 6 mg 0.40%
    Zinc, Zn 0.01 mg 0.09%
    Copper, Cu 0.02 mg 2.22%
    Manganese, Mn 0.008 mg 0.35%
    Selenium, Se 0.4 µg 0.73%
    Fluoride 3.8 µg 0.10%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.003 mg 0.25%
    Vitamin B2 (Riboflavin) 0.015 mg 1.15%
    Vitamin B3 (Niacin) 0.007 mg 0.04%
    Vitamin B5 (Pantothenic acid) 0.004 mg 0.08%
    Vitamin B6 (Pyridoxine) 0.004 mg 0.31%
    Vitamin B9 (Folate) 2 µg 0.50%
    Folic Acid 0 µg N/D
    Folate, food 2 µg N/D
    Folate, DEF 2 µg N/D
    Choline 2 mg 0.36%
    Vitamin C (Ascorbic acid) 1.8 mg 2.00%
    Fat soluble Vitamins
    Vitamin E (alpha-tocopherol) 0.02 mg 0.13%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.002 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.001 g N/D
    Fatty acids, total monounsaturated 0.008 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.001 g N/D
    Gadoleic acid 20:1 (eicosenoic acid) 0.004 g N/D
    Erucic acid 22:1 (docosenoic acid) 0.003 g N/D
    Fatty acids, total polyunsaturated    
    Phytosterols 2 mg N/D

     
    Amino acids Amount % DV
    Tryptophan 0.002 g 0.45%
    Threonine 0.005 g 0.28%
    Isoleucine 0.003 g 0.18%
    Leucine 0.007 g 0.19%
    Lysine 0.006 g 0.18%
    Cystine 0.001 g N/D
    Phenylalanine 0.004 g N/D
    Tyrosine 0.005 g N/D
    Valine 0.004 g 0.19%
    Arginine 0.006 g N/D
    Histidine 0.003 g 0.24%
    Alanine 0.007 g N/D
    Aspartic acid 0.033 g N/D
    Glutamic acid 0.022 g N/D
    Glycine 0.006 g N/D
    Proline 0.005 g N/D
    Serine 0.006 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Jams and preserves, apricot
    Serving Size:1 tbsp, 20 g

    Calories 48 Kcal. Calories from Fat 0.36 Kcal.

     

    Proximity Amount % DV
    Water 6.9 g N/D
    Energy 48 Kcal N/D
    Energy 203 kJ N/D
    Protein 0.14 g 0.28%
    Total Fat (lipid) 0.04 g 0.11%
    Ash 0.04 g N/D
    Carbohydrate 12.88 g 9.91%
    Total dietary Fiber 0.1 g 0.26%
    Total Sugars 8.68 g N/D

     
    Minerals Amount % DV
    Calcium, Ca 4 mg 0.40%
    Iron, Fe 0.1 mg 1.25%
    Magnesium, Mg 1 mg 0.24%
    Phosphorus, P 1 mg 0.14%
    Potassium, K 15 mg 0.32%
    Sodium, Na 8 mg 0.53%
    Zinc, Zn 0.01 mg 0.09%
    Copper, Cu 0.02 mg 2.22%
    Manganese, Mn 0.008 mg 0.35%
    Selenium, Se 0.4 µg 0.73%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B2 (Riboflavin) 0.004 mg 0.31%
    Vitamin B3 (Niacin) 0.007 mg 0.04%
    Vitamin B5 (Pantothenic acid) 0.004 mg 0.08%
    Vitamin B6 (Pyridoxine) 0.004 mg 0.31%
    Choline 0.1 mg 0.02%
    Vitamin C (Ascorbic acid) 1.8 mg 2.00%
    Fat soluble Vitamins
    Vitamin A, IU 41 IU N/D
    Beta Carotene 23 µg N/D
    Beta Cryptoxanthin 2 µg N/D
    Lutein + zeaxanthin 2 µg N/D
    Vitamin E (alpha-tocopherol) 0.03 mg 0.20%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.002 g N/D

     
    Flavan-3-ols Amount % DV
    (+)-Catechin 0.1 mg N/D
    (-)-Epicatechin 0.1 mg N/D


     
    Flavonols Amount % DV
    Quercetin 0.1 mg N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

    Nutritional value of Jams, preserves, marmalade, reduced sugar
    Serving Size:1 Value, 100 g

    Calories 151 Kcal. Calories from Fat 0.9 Kcal.

     

    Proximity Amount % DV
    Water 62 g N/D
    Energy 151 Kcal N/D
    Energy 633 kJ N/D
    Total Fat (lipid) 0.1 g 0.29%
    Ash 0.3 g N/D
    Carbohydrate 37.6 g 28.92%
    Total dietary Fiber 1.5 g 3.95%
    Total Sugars 29.41 g N/D

     
    Minerals Amount % DV
    Magnesium, Mg 4 mg 0.95%
    Phosphorus, P 7 mg 1.00%
    Potassium, K 59 mg 1.26%
    Zinc, Zn 0.05 mg 0.45%
    Copper, Cu 0.038 mg 4.22%
    Manganese, Mn 0.288 mg 12.52%
    Selenium, Se 0.4 µg 0.73%
    Fluoride 3.3 µg 0.08%


     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.01 mg 0.83%
    Vitamin B2 (Riboflavin) 0.02 mg 1.54%
    Vitamin B3 (Niacin) 0.08 mg 0.50%
    Vitamin B5 (Pantothenic acid) 0.092 mg 1.84%
    Vitamin B6 (Pyridoxine) 0.02 mg 1.54%
    Vitamin B9 (Folate) 18 µg 4.50%
    Folic Acid 0 µg N/D
    Folate, food 18 µg N/D
    Folate, DEF 18 µg N/D
    Choline 4.2 mg 0.76%
    Vitamin C (Ascorbic acid) 15 mg 16.67%
    Fat soluble Vitamins
    Vitamin A, IU 9 IU N/D
    Beta Carotene 5 µg N/D
    Lutein + zeaxanthin 20 µg N/D
    Vitamin E (alpha-tocopherol) 0.21 mg 1.40%
    Vitamin K (phylloquinone) 1.6 µg 1.33%

     
    Lipids Amount % DV
    Fatty acids, total saturated 0.005 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.004 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.001 g N/D
    Fatty acids, total monounsaturated 0.014 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.014 g N/D
    Fatty acids, total polyunsaturated 0.05 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.029 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.021 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

     

    Source:
    https://ndb.nal.usda.gov/

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