{"id":33661,"date":"2020-07-30T06:02:39","date_gmt":"2020-07-30T06:02:39","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=33661"},"modified":"2023-04-24T08:17:37","modified_gmt":"2023-04-24T08:17:37","slug":"jams","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/jams\/","title":{"rendered":"Jams"},"content":{"rendered":"

\"\"<\/a>A viscous or semi-solid food made with 45 parts by weight of saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and anti-foaming agents, except those derived from animal sources may be added.<\/p>\n

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A thick, sweet mixture made by boiling whole fruit (such as berries, cherries, or peaches) with sugar until it becomes thick and spreadable. The fruit is usually more broken down than in a preserve. This mixture is often used as a topping or filling for desserts, such as cakes or pastries, or as a spread on bread or toast. It is also known as fruit butter.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

A viscous or semi-solid food made with 45 parts by weight of saccharine ingredient. Spices, acidifying agents, pectin, buffering agents, preservatives and anti-foaming agents, except those derived from animal sources may be added. A thick, sweet mixture made by boiling whole fruit (such as berries, cherries, or peaches) with sugar until it becomes thick and […]<\/p>\n","protected":false},"author":2,"featured_media":33662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-33661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-j"],"yoast_head":"\nJams - Definition of Jams<\/title>\n<meta name=\"description\" content=\"A viscous or semi-solid food made with 45 parts by weight of saccharine ingredient. 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