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RECIPE: store-bought jams & pies are 50% sugar

Posted by donnie88 (My Page) on
Mon, Jul 16, 12 at 22:33

To me, the biggest issue in jams and pies is how much sugar they contain. Sugar is 10 times cheaper than fruit, that's why they usually add too much of it. Let's call a spade a spade here (let's not beat around the berry bush): Most jams and pies are cloyingly sweet. They don't just have a little too much sugar. They don't just have a medium amount too much sugar. They have a GREAT DEAL too much sugar!

Any review of a jam, jelly, or pie should give the grams of sugar/serving. All the big companies give this on their labels consistently. 1 serving = 1 Tbsp = 20 g (grams). In front of me is a jar of store-bought berry jam. Its label says "Sugars 10g" This is about average for store-bought jams. You see clearly from this that this jam is 1/2 sugar by weight. And it tastes like it. The fruit flavor is overpowered.

The same is true in soft drinks, desserts, cereals, etc., etc. No wonder a recent Time Magazine cover story said that obesity is THE major health problem in America. Big corporations increase their profits by dumping millions of gallons of cheap corn syrup into their products, more every year. (That�s why executives take home $multi-million per year, each!) Modern young people don't know what a delicious healthy jam or fruit pie tastes like any more.

(And watch out for the 'low sugar' jams that just add more water to their over-sugared jam, to bring down the grams/serving. Fruit has plenty of water in it, so if the label ingredients include "water," don't buy it.)

The best solution is to make the jams/pies yourself. Enlist the help of your children or grandchildren... Yes, pull them away from the computer screens, let their little arms and hands get some healthy exercise. Let them interact with the family. Let them build skills and confidence. If you don't pass on the old American tradition of home made jams and pies, who will?!

In closing, let's remember: Fruit costs $5/gallon, corn syrup (heavy sugar water) costs 50 cents/gallon. Which do we want to feed our families?


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RE: RECIPE: store-bought jams & pies are 50% sugar

Amen!

To add insult to injury, manufacturers dilute the flavor even more by using concentrated apple or grape juice in place of the main fruit. Unfortunately, US food labeling laws are very lax (compared to those of other countries), so this is perfectly legal. It's no wonder that these products have no flavor.

The only problem with making your own is that it's so difficult to buy fruit that has any flavor (at least here in Massachusetts, which has lost most of it agriculture).

Here is a link that might be useful: Label Watch - Commerical Jelly Ingredients


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