My Irish vocabulary was seriously challenged when trying to discuss this label over breakfast on Sunday, at the end of my conversational Irish weekend.
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My Irish vocabulary was seriously challenged when trying to discuss this label over breakfast on Sunday, at the end of my conversational Irish weekend.
50g of fruit in 100g of jam definitely looks like 50% fruit as claimed.
But if you start with 60g of sugar and 50g of fruit, that represent 45% of the original weight – and that ignores any water added to facilitate the boiling of the fruit.
When I have made jam and apple jelly, I have never really considered the chemical make-up or percentages but I have observed steam which I always assumed was the added water and some water within the fruit.
If some liquid from the oranges has evaporated in the jam-making process and if the sugar does not evaporate, then the percentage of fruit has reduced below the starting 45%.
Next year, I will try to enhance my vocabulary to include mathematical and chemical terms. This year I had toast and marmalade – and nice it was too.
50g of fruit in 100g of jam definitely looks like 50% fruit as claimed.
But if you start with 60g of sugar and 50g of fruit, that represent 45% of the original weight – and that ignores any water added to facilitate the boiling of the fruit.
When I have made jam and apple jelly, I have never really considered the chemical make-up or percentages but I have observed steam which I always assumed was the added water and some water within the fruit.
If some liquid from the oranges has evaporated in the jam-making process and if the sugar does not evaporate, then the percentage of fruit has reduced below the starting 45%.
Next year, I will try to enhance my vocabulary to include mathematical and chemical terms. This year I had toast and marmalade – and nice it was too.
