I posted a review on the Dark Tickle Co after we visited last year, in which I said “We bought small pots of each of the different berry jams to try. We found several to be too sweet for our taste (sugar content is higher than berry content) and were very disappointed by the Bakeapple which tasted of sugar rather than fruit.”
Dark Tickle responded “If I may respond to your assessment of the sweetness of the jam. In order for something to be called a jam it is legally required to have a 66% soluble solids level (sugar)….. If something is called a jam, sugar has to be the first item in the ingredient list. If it is not, then it isn't really a jam…”
Now I have a question for Newfoundlanders (or any Canadians who read this)....
I have been making jam for nearly 50 years and have always used equal amounts of fruit and sugar (apart from blackcurrant where the ration is 2 of fruit to 3 of sugar). So I was somewhat bemused by Dark Tickle’s comment that “In order for something to be called a jam it is legally required to have a 66% soluble solids level (sugar).”
I know it is an EU requirement for jam to contain a minimum of 35% fruit. Checking the jams on supermarket shelves in UK most have about 45 % fruit. A few (extra jams ) have as much as 55% fruit. A few very cheap jams have as little as 35% fruit.
I was wondering if this regulation just applies to Canada? My mother was a Canadian and checking through her old recipe books from the 1940s and 50s most recipes have equal parts of fruit and sugar although a few do have considerably more sugar. I was under the impression that the extra sugar helped ‘bulk up’ the jam and made it keep longer.
Maybe modern Canadian tastes are different. I just wondered what the general opinion is about this.