Know what’s on your plate
Jams and preserves
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 278 kcal —
- Protein 0.4 g 1%
- Carbohydrate 68 g 25%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.1 g 4%
- Sugars 49 g —
- Sodium 32 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 8.8 mg 10%
- Vitamin D 0 µg 0%
- Vitamin E 0.12 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 0.04 mg 0%
- Pantothenic acid (B5) 0.02 mg 0%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 11 µg 3%
- Vitamin B12 0 µg 0%
- Choline 10.2 mg 2%
Minerals
- Calcium 20 mg 2%
- Iron 0.49 mg 3%
- Magnesium 4 mg 1%
- Phosphorus 19 mg 2%
- Potassium 77 mg 2%
- Zinc 0.06 mg 1%
- Copper 0.1 mg 11%
- Manganese 0.04 mg 2%
- Selenium 2 µg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 278 | 0.4 g | 68 g | 0.1 g |
| 1 × tbsp | 20 g | 56 | 0.1 g | 14 g | 0 g |
| 1 × packet (0.5 oz) | 14 g | 39 | 0.1 g | 9.5 g | 0 g |
| 2 × tbsp | 40 g | 111 | 0.1 g | 27 g | 0 g |
| ½ × tbsp | 10 g | 28 | 0 g | 6.8 g | 0 g |
| 3 × tbsp | 60 g | 167 | 0.2 g | 41 g | 0 g |
| 4 × tbsp | 80 g | 222 | 0.3 g | 54 g | 0.1 g |
Similar foods
- Jelly jam and preserves267 kcal / 100 g
- Apricot jam and preserves242 kcal / 100 g
- Orange marmalade jam and preserves246 kcal / 100 g
- Reduced sugar marmalade jam and preserves151 kcal / 100 g
- Jam248 kcal / 100 g
- Grape jam253 kcal / 100 g
- Guava jam258 kcal / 100 g
- Orange jam272 kcal / 100 g
- Fruit spread179 kcal / 100 g
- Strawberry jam248 kcal / 100 g
Questions about Jams and preserves
How much jam is a usual serving?
A level tablespoon is about 20 g. That provides 56 kcal; spreading it thinly on toast makes it easier to keep to a small serving.
What is the difference between jam, preserves and jelly?
Jam is made from crushed or chopped fruit; preserves usually leave larger pieces or whole fruit in the jar. Jelly is made from strained fruit juice, so it is smooth and clear.
How do you use jam as a glaze for tarts or cakes?
Warm a few spoonfuls in a small pan over a low heat until runny, then brush it over a baked fruit tart. For a smooth finish, push it through a sieve first; apricot jam is a classic choice.
What goes well with jam besides toast?
Try it in a Victoria sponge, spread between the cake layers with cream, or spoon it into porridge or plain yoghurt. Raspberry or strawberry jam also works well in thumbprint biscuits.
How should you store an opened jar of jam?
Keep it refrigerated after opening unless its packaging says otherwise, and use a clean, dry spoon each time. Seal the lid firmly to keep out moisture and crumbs.
Can you replace jam with fruit spread in a recipe?
Usually, yes: use the same amount in fillings, on toast or in thumbprint biscuits. Fruit spreads can be less sweet and set differently, so they may make baked fillings softer.
What should you do if you see mould on jam?
Discard the whole jar rather than scraping off the mould: soft, moist foods can be contaminated below the visible patch. Do not taste it to check whether it is still good.
Source: USDA FoodData Central 169641 · per 100 g · carbohydrate per EU label, fibre excluded
