Conscious of sugar consumption? Try full fruit flavours in the form of jam
A jam differs from a preserve in its flexibility – a preserve has just one fruit, whereas a jam can have several.
Before the fresh fruit season comes upon us, let’s enjoy full fruit flavours in the form of jam. When testing for this week's survey, I noticed jams still use simple sugar, not cheap substitutes.
If you’re conscious of sugar consumption, look for fruit as the first ingredient on the list and how much of it there is. We sought at least 50%.
As the rest is sugar, think before heaping it onto your toast.
Try a teaspoon or two of jam in hot or iced (even fizzy) water when you need a pick–me–up—it's better than consuming the chemicals found in many fizzy drinks.
Blackcurrant jam with hot water is delicious.
Apricot jam thinned with a little warm water gives apple tarts a lovely finishing glaze. It’s also good for sealing cooked pastry, before adding a creamy filling to prevent it from getting soggy.
While oversweet for toast, Marks & Spencer's apricot jam (454g €1.50) is good for this purpose. We also liked The Cinnamon Cottage mixed berry jam (150g €6.50) on ice-cream.
A jam differs from a preserve in its flexibility – a preserve has just one fruit, whereas a jam can have several. Spreads tend to be more paste-like in texture. However, these terms are not rigidly followed.
We like the idea of ‘nothing but fruit’ here, as the sweetener is fruit juice, and the fruit is 32% blueberries, 18% raspberries, and redcurrant concentrate. It’s not too sweet and nicely fruity. Tasters liked the jellied consistency, which was not too thick or runny. With many giving it their top mark, an extra fraction of a mark was given as it’s Irish. From a good range at a fair price.
Score: 10
Taking tasters back to holidays in France where this jam is served with a baguette and unsalted butter, they liked the substantial pieces of organic fig which make up 65% of the jam. Not too sweet and totally delicious was the verdict. A good accompaniment for blue and other salty cheeses (and strong goat’s cheese), as well as salamis and pâtés. Made in France.
Score: 9.75
This reliable brand has 50% blackberries, with just sugar, brown cane sugar, lemon juice, and, as usual, fruit pectin. With plenty of fruit, the texture is very jelly-ish, as blackberries have a good deal of pectin. Tasters were happy with the taste and texture. Made in France.
Score: 9
A welcome short list of ingredients: 51% raspberries, unsweetened grape and date concentrates, and fruit pectin.
Always a good, additive-free buy from France. There are lots of delicious raspberry flavours here. Good in a Victoria sponge with cream.
Score: 9
Deliciously fresh, tart fruit flavours from 50% gooseberries, with sugar, pectin, and citric acid – a nice, short list. Put a skim of it on a pavlova, in cupcakes, on the side of fried mackerel, on toasted brown bread or a scone. Tart in the right, gooseberry-ish way, with the full fruit texture including softened skins. Made in East Cork, we bought in Quay Co-Op Cork.
Score: 9.25
We could taste the dense fruit in this jam, which was not too sweet. The texture is slightly runny, with a natural consistency. It would be good to drizzle over ice cream. Delicious was the verdict.
Score: 9
One taster found it odd to put pears on toast, which she tried after her first half spoonful on its own, but she liked it. 50% pears deliver genuine flavour with just sugar, vanilla, and pectin for a soft, creamy texture. As the fruit itself is quite sweet, it’s good on less sweet scones or as a cake filling with cream. Made in Co Meath.
Score: 8.5
With 56% flavoursome fruit and just sugar and pectin, the result is a smooth texture for reasonably priced jam for cup (fairy) cakes or sponges. Try it in a sandwich with peanut butter or on a scone. Most tasters marginally preferred it to the chunkier fruit black cherry conserve (340g €1.75), which is good in a chocolate sandwich sponge.
Score: 8
