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APPRIL Posts: 2,238
11/26/12 11:56 A

I buy frozen berries, mixed fruits. I warm up a small quantity, mash it up, and call it jam.

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11/24/12 6:48 P

Remember that there is the sugar in the fruit, too!


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NIRERIN Posts: 13,059
11/24/12 4:50 P

liquids versus solids for starters. sugar granules are a solid and they have space between them. jam is a solid that was a liquid, but there isn't any space in there, it's all jam. therefore you're actually getting more in the jam than the granules because there isn't any air space in the jam. i mean, you can weigh a Tablespoon of jam and a Tablespoon of sugar and see which weighs more. it's likely the jam because there is more stuff in the same volume, which is another reason why weight is always more accurate.

if you know your jam recipe, use that instead of the generic. enter it in as a spark recipe and find out how much your jam actually has in it.

and it's not just that you're using generic jam, different sugars are different as well. my sugar has 15 cals a teaspoon, which means it's 45 cals a Tablespoon.

-google first. ask questions later.

CHARITY1973 Posts: 189
11/24/12 2:58 P

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?"


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