I was tracking my jam today for breakfast and used the SP generic jam, 1 tbs = 57cal. Then I thought, "Sugar is 48 calories per 1 tbs, so how can jam be more? I made this jam and the recipe is 55/45 fruit to sugar."
So my question is "Can sugar condense? How can you get more sugar into a tablespoon than 100% pure sugar? What am I missing in my logic, or illogical?"