A process for the preparation of a jam comprises boiling together fruit, sugars, and water, in which at least 20%, of the sugars are supplied as a syrup containing from 60 to 90% by weight of total sugars, those sugars comprising, on a basis of all sugars present, from 34 to 30% by weight of dextrose, from 15 to 19% by weight of fructose, from 33 to 39% by weight of maltose and a balance of higher sugars, typically 10 to 20% by weight, of higher sugars. The syrup composition may be used to replace sucrose in other foodstuffs eg. lemon curd, fruit filling, topping sauce, brown sauce, tomato ketchup, canned fruit or baked beans.
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