All of the jams have almost similar carbohydrate content
(65.99–67.65 g/100 g) with grape and strawberry jams containing
the lowest and highest, respectively. It was reported thatcarbohydrate content ranged from 14 g/100 g to 48 g/100 g for
pineapple and jackfruit jams (Eke-Ejiofor and Owuno, 2013).
Overall, carbohydrate consists of 66–68% of the nutrients in
all of the jams analyzed. High carbohydrate content in jams
can be associated with the large presence of sugar (>50 g/
100 g) as observed from the nutrition labelling on its
packaging.