Pictured above is one of my favorite jams. Lingonberry Jam. The berries grow in Sweden and this jam is imported from Sweden. It’s not too sweet and that’s why I like it so much.
With sugars rapidly replacing fats as the nutrient of the day to avoid, lots of folks are paying more attention to how many sugars are added to what ever they eat. So I thought I’d try to figure out how many grams were in my jam.
Currently as per the FDA, manufacturers will need to add a line item on the nutrition fact label indicating how many sugars in their product have been added. But for now we’re on our own. So let’s take a look
First I checked the ingredient list.
Lingonberries (48%), sugar, water, and fruit pectin. Ingredients must be listed by weight in descending order, so the list tells me that the manufacturer used more lingonberries than sugar, water, or pectin. But I still don’t know what fraction of the sugars come from added sugar and what fraction comes from natural sugars in the lingonberries.
Then I tried to find a food composition table for lingonberries.
Lingonberries grow wild in the Cascade Mountains of the Pacific Northwest, as well as Canada, Sweden, and Finland. I’be never tasted a raw wild lingonberry but from what I can tell based on a couple of internet searches, these tiny, round berries are a distant relative of cranberries and share the same bitter flavor.
Checking my favorite food composition database, I actually found a reference to raw, low bush cranberry or lingonberry listed under American Indian /Alaska Native Foods. The record is incomplete. Carbohydrates are listed but no detail is given on how many are sugars or complex carbohydrates and dietary fibers. It’s a safe assumption to assume the number of natural sugars is pretty low just like the natural sugars in a cranberry but I still don’t have the number of added sugar grams.
Then I looked for a lingonberry jam recipe.
I’m sure recipes exist in Swedish but I can’t read Swedish. So I tried a substitution. It’s my understanding that red currants are similar to lingonberries so I set out to find a recipe for red currant jam. I want a European source because I need a weight based recipe. I have a good collection of French books and checked Conserves Familiales by Henrietta Lasnet de Lanty. Confiture de groseilles: 700 grammes de sucre par kilo de groseilles. In English: 700 grams sugar and 1 kilogram red currants. Those proportions correspond to the Swedish label which listed longonberries first, sugar second.
But after all this I still don’t have the number of added sugar grams.
So the answer to the question is no. I can’t calculate the grams of added sugar in my jam without having the proportions used by the manufacturer.
Okay, I can’t do it. But I do know this. There is less sugar than fruit. The last thing I checked was the USDA Standard Reference food composition table. I pulled up about two dozen berry jams. Most of these branded jams list sugar first and fruit second.
And here’s my take away.
We may not be able to calculate the actual grams of added sugar until the manufacturer updates the label in 2018. But I do know what I need to look for on the ingredient list. Fruit listed first and sugars in any form listed second.