The ash content of the jams ranged from 0.12 g/100 g to
0.25 g/100 g which is comparable to that of pineapple, jackfruit
and mango jams (0.15–0.49 g/100 g) (Eke-Ejiofor and
Owuno, 2013; Kansci et al., 2003). Apricot jam had the highest
ash content while the blueberry jam had the lowest and the differences
were found to be statistically significant. The findings
were comparable to the ash content of apricot jam (0.2 g/
100 g) (FSANZ, 2010; Sartaj et al., 2011). Generally, low ash
content indicates that all of the jams analyzed are not a rich
source of minerals.