All Natural Jams and Spreads: A Good Source of Quick Energy

Jams were developed in ancient times as method of preserving fruits, which would otherwise go bad. When properly preserved, fruits resist spoilage because they lack the water that microorganisms need to order to grow. In the case of homemade preserves, surface molds can be prevented by sealing homemade preserves with an airtight layer of paraffin.

Fruits boiled in sugar will gel via the interaction of fruit acids and pectin, a soluble fiber that is drawn out of the fruit cell walls by cooking. Apple, grapes and most berries contain enough natural pectin; other fruits, such as apricots and peaches, need to have it added. Low-calorie, reduced-sugar jams are gelled with a special pectin that sets at lower acidity and with less sugar. These products are often sweetened with concentrated fruit juice and thickened with starches.

Many of the jams, jellies and preserves available in your local grocery store have additives intended to enhance sweetness or consistency. These additives should be listed on the package in order of concentration in the product. While fruit preserves contain substantial amounts of pectin – a soluble fiber that helps control blood cholesterol levels – this benefit is often offset by their high sugar content. Simple sugars, however, make jams a source of quick energy.

All natural jams and spreads which contain all natural ingredients contain more of the simple sugars and none of the added sugars or sweeteners. O’Meagher Farms offers a variety of fruit-based jams, jellies and preserves made from such fruits and vegetables as raspberries, apples, elderberry, blackberry, rhubarb and sweet onions.

O’Meagher Farms promotes healthier eating by offering a variety of tasty, all natural foods (which are plant-based) on its website, including a range of soup nutritious soup mixes. Please visit us at http://www.omeagherfarms.com.